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Sourdough thumbprint cookies on a serving platter.

Sourdough Thumbprint Cookies Recipe

Sourdough thumbprint cookies are easy to make with your sourdough discard. These soft and tender cookies are topped with your favorite flavor jam and dusted with powdered sugar for a festive holiday cookie!
Prep Time10 mins
Cook Time4 mins
Servings: 30 cookies
Calories: 99kcal
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.


Serving: 1cookie | Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg