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Sourdough thumbprint cookies on a serving platter.

Sourdough Thumbprint Cookies Recipe

Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 30 cookies
Author: Amy Duska


Cookie Dough Ingredients

  • 8 tablespoons (113 g) unsalted butter room temperature
  • ¾ cups (150 g) granulated white sugar
  • 1 large egg room temperature
  • 1 teaspoon (5 g) vanilla extract
  • ¼ cup (50 g) sourdough starter discard room temperature
  • 2 ½ cups (300 g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder

Other ingredients needed

  • ¼ cup granulated sugar for rolling the cookies
  • cup strawberry jam
  • cup powdered sugar for dusting the cookies


  • Preheat oven to 350°F (176° C) and line a baking sheet with parchment paper or a silicone baking mat.
  • Mix wet ingredients: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and sourdough starter discard and beat until combined.
  • Add dry ingredients: Add the flour, baking powder and salt to the wet ingredients and use the electric mixer to incorporate them until just mixed. Use a spatula to scrape the sides of the bowl, making sure all of the ingredients have been combined.
  • Shape the cookies: Place ⅓ cup of granulated sugar in a small bowl. Use a cookie scoop to measure out a 1 tablespoon size portion of cookie dough and shape into a ball. Roll it in the granulated sugar to coat. Place the dough ball on the baking sheet and use your thumb or the back of a measuring spoon to press an indentation into the dough ball. Spoon ½ teaspoon of jam into the indentation. Repeat with remaining dough.
  • Bake: Bake the cookies for 13-15 minutes. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Once cookies have cooled completely, dust the tops with powdered sugar.



  • The dough can be refrigerated before baking for up to 24 hours. Shape cookies prior to chilling or allow the dough to come to room temperature before shaping.
  • To Store: Keep the cookies in a closed container for up to 7 days at room temperature.
  • To Freeze: Place the cookies in a freezer-safe bag and keep frozen for up to 3 months.