Baking Sourdough Thumbprint Cookies with Discard

Baking Sourdough Thumbprint Cookies with Discard: A Sweet & Tangy Treat 🍪✨🥄

1. Introduction

If you’re looking for creative ways to use your sourdough discard, these irresistible sourdough thumbprint cookies are the perfect solution! Combining the rich, tangy flavor of sourdough with sweet jam centers creates a delightful contrast that will have everyone asking for seconds. These cookies are not only delicious but also incredibly easy to make – perfect for both beginner bakers and sourdough enthusiasts alike.

What makes these cookies special is how they transform what might otherwise be wasted starter into something truly magical. The sourdough discard adds a subtle tanginess that balances beautifully with the buttery cookie base and sweet jam filling. They’re perfect for holiday baking, afternoon tea, or as a special treat to include in your dessert rotation.

2. Ingredients You’ll Need

Gathering quality ingredients is key to making the perfect sourdough thumbprint cookies. Here’s what you’ll need:

• 1 cup (226g) unsalted butter, softened (for that perfect melt-in-your-mouth texture)
• ¾ cup (150g) granulated sugar (you can reduce slightly if using very sweet jam)
• 1 large egg (helps bind everything together)
• 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
• ½ cup (120g) sourdough discard (unfed starter at room temperature works best)
• 2 ½ cups (312g) all-purpose flour (measured correctly for perfect consistency)
• ½ tsp salt (enhances all the flavors)
• ½ tsp baking powder (gives just the right amount of lift)
• ½ cup (120g) jam (choose your favorite – raspberry and strawberry are classics, but feel free to get creative!)

For an extra special touch, you might also want to try these with homemade jam from our balsamic blackberry recipe – the flavors pair beautifully!

3. Step 1: Prepare the Dough

The secret to perfect sourdough thumbprint cookies starts with properly preparing the dough. In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy – this should take about 3-4 minutes with an electric mixer. The creaming process incorporates air, which helps create a tender cookie.

Next, add the egg and vanilla extract, mixing until fully incorporated. Then comes the star ingredient – your sourdough discard! Add it gradually, mixing until the starter is completely blended into the mixture. The discard adds moisture and that characteristic tang that makes these cookies special.

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing just until a soft dough forms. Be careful not to overmix at this stage, as it can make the cookies tough. The dough should be soft but not sticky – if it feels too sticky, you can add a tablespoon more flour.

4. Step 2: Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop or tablespoon, portion out the dough and roll it between your palms to form smooth balls about 1 inch in diameter.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Now comes the fun part – creating the thumbprint! You can use your actual thumb (clean, of course!), the back of a teaspoon, or even the end of a wooden spoon to gently press an indentation into the center of each cookie. Make the indentation slightly deeper than you think you need, as it will rise a bit during baking.

For perfectly uniform cookies every time, check out our tips from the cinnamon roll cake recipe – many of the same shaping principles apply!

5. Step 3: Add the Jam

Now for the colorful, flavorful centerpiece of these cookies – the jam! Choose your favorite flavor – classic raspberry or strawberry are always winners, but don’t be afraid to experiment with apricot, blackberry, or even orange marmalade. If your jam is very thick, you can warm it slightly to make it easier to spoon.

Using a small spoon or piping bag, fill each indentation with about ½ teaspoon of jam. Be careful not to overfill, as the jam will bubble and spread during baking. For an extra special touch, you can sprinkle the cookies with coarse sugar before baking for a delightful crunch that contrasts beautifully with the soft cookie and jam center.

If you love jam-filled treats, you might also enjoy our Hawaiian roll French toast which uses a similar jam technique for delicious results!

6. Step 4: Bake to Perfection

Bake the cookies in your preheated oven for 12-15 minutes. The exact time will depend on your oven and how large you made your cookies. They’re done when the edges are just beginning to turn golden brown – the centers may still look slightly soft, but they’ll firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time is important as it allows the cookies to set properly. The jam will be extremely hot right out of the oven, so resist the temptation to taste them immediately!

For more baking tips and tricks, check out this excellent sourdough thumbprint cookies guide from our friends at Little Spoon Farm.

7. Storage Tips

These sourdough thumbprint cookies store beautifully when kept properly. Place them in an airtight container with parchment paper between layers to prevent sticking. They’ll stay fresh at room temperature for up to 5 days – if they last that long!

For longer storage, you can freeze the baked cookies for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them. You can also freeze the shaped, unbaked cookie dough balls (without the jam) for up to 2 months. When ready to bake, thaw slightly, add the jam, and bake as directed – perfect for fresh cookies anytime!

8. Variations & Serving Suggestions

The beauty of these cookies is their versatility. Here are some delicious variations to try:

• Chocolate lovers: Fill the centers with chocolate ganache instead of jam
• Nutty twist: Roll the dough balls in finely chopped nuts before baking
• Citrus burst: Add lemon or orange zest to the dough for a bright flavor
• Spiced version: Mix cinnamon or cardamom into the dough

These cookies pair wonderfully with coffee or tea for an afternoon pick-me-up. They’re also fantastic served alongside our banana pudding rice krispie treats for a dessert platter that will impress any guest.

For a savory counterpart to balance all this sweetness, try our Alabama firecrackers – the perfect appetizer to serve before these sweet treats!

9. Conclusion

These sourdough thumbprint cookies truly showcase how magical sourdough discard can be when transformed into something sweet. The tangy undertones from the sourdough perfectly complement the buttery cookie and sweet jam filling, creating a complex flavor profile that’s far more interesting than standard thumbprint cookies.

Whether you’re looking for a creative way to use your discard, a unique cookie for your holiday baking, or just a delicious treat to enjoy with your morning coffee, these cookies deliver on all fronts. They’re proof that with a little creativity, even your sourdough discard can become something extraordinary.

For more delicious ways to use sourdough discard, explore our breakfast recipes section where we feature many sourdough-based morning treats. And if you’re looking for something savory, don’t miss our sun-dried tomato pasta – the perfect dinner to enjoy before these sweet cookies!

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