Description
Sourdough thumbprint cookies are the perfect way to use up your sourdough discard while creating a delicious, buttery, and slightly tangy treat. These cookies combine the rich flavor of sourdough with the sweetness of jam, making them an irresistible snack for any occasion. Easy to make and endlessly customizable, they’re perfect for gifting, holiday baking, or just enjoying as a snack.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup (120g) sourdough discard (unfed starter)
- 2 ½ cups (312g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ½ cup (120g) jam (raspberry, strawberry, or your favorite flavor)
Instructions
- Start by creaming the softened butter and sugar together in a large mixing bowl until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Incorporate the sourdough discard, ensuring it blends smoothly into the mixture.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each cookie.
- Fill each indentation with a small spoonful of your favorite jam.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store your sourdough thumbprint cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
- Experiment with different jam flavors or drizzle with melted chocolate for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: sourdough thumbprint cookies, sourdough discard recipe, easy sourdough cookies, homemade thumbprint cookies, sourdough dessert