Baking Sourdough Thumbprint Cookies with Discard

Sourdough thumbprint cookies are a delightful way to use up sourdough discard while creating a delicious, buttery treat. These cookies have a tender, slightly tangy base that complements the sweet jam filling. They offer a perfect balance of texture, flavor, and a touch of nostalgia, making them a great addition to any cookie platter.

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Why You’ll Love This Recipe

• Uses sourdough discard – Reduces waste and adds a subtle tangy depth to the cookies.
• Soft and buttery texture – A melt-in-your-mouth cookie with a crisp edge.
• Customizable flavors – Use your favorite jam, preserves, or even chocolate for a personalized touch.
• Easy to make – A simple process, ideal for beginner bakers and experienced sourdough enthusiasts alike.

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Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg yolk
• ½ teaspoon vanilla extract
• ½ cup sourdough discard (unfed)
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ½ cup jam or preserves (raspberry, apricot, or strawberry work well)
• Optional: Powdered sugar for dusting

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Instructions

1. Prepare the Dough

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the egg yolk and vanilla extract until fully incorporated.
4. Add the sourdough discard and mix until smooth.

2. Combine Dry Ingredients

5. In a separate bowl, whisk together the flour and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

3. Shape the Cookies

7. Scoop out 1-inch portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Use your thumb or the back of a spoon to press an indentation into the center of each ball.

4. Fill and Bake

9. Spoon a small amount of jam into each indentation, being careful not to overfill.
10. Bake for 12-15 minutes, or until the edges are lightly golden.
11. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Optional Finishing Touches

12. Once cooled, dust with powdered sugar for an elegant finish.

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Variations

• Chocolate Thumbprints – Replace jam with a dollop of melted chocolate or chocolate hazelnut spread.
• Nutty Version – Roll the dough balls in finely chopped nuts before making the thumbprint indentation.
• Citrus Twist – Add a teaspoon of lemon or orange zest to the dough for a refreshing flavor.
• Spiced Cookies – Mix in a pinch of cinnamon or cardamom for a warm, spiced touch.

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Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 15 minutes
• Bake Time: 12-15 minutes
• Total Time: 30 minutes

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Storage and Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keeps well for up to 1 week.
• Freezing: Freeze baked cookies for up to 3 months in a sealed container. Thaw at room temperature before serving.
• Reheating: Enjoy at room temperature or warm slightly in the microwave for 5-10 seconds.

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FAQs

How does sourdough discard affect the texture of these cookies?

Sourdough discard adds tenderness and a slight chewiness while enhancing the depth of flavor.

Can I use active sourdough starter instead of discard?

Yes, but it may result in a slightly different texture due to fermentation activity.

What type of jam works best?

Thicker jams or preserves like raspberry, apricot, or strawberry work best, as they won’t spread too much during baking.

Can I make the dough ahead of time?

Yes! Refrigerate the dough for up to 48 hours before shaping and baking.

Why did my cookies spread too much?

If the butter was too soft or melted, the cookies may spread. Chilling the dough before baking can help.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, though results may vary slightly.

How do I prevent the jam from leaking out?

Make a deep enough indentation and avoid overfilling with jam. Chilling the shaped cookies before baking can also help.

Can I use a different sweetener?

Brown sugar adds a slight chewiness, but you can use coconut sugar or maple syrup for a variation.

Can I freeze the dough instead of baked cookies?

Yes, freeze the shaped dough balls on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes.

Do I need to refrigerate cookies with jam?

No, these cookies store well at room temperature, but refrigerating can extend freshness.

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Conclusion

Sourdough thumbprint cookies are a delicious and creative way to use up your sourdough discard while making a classic treat. With a tender, buttery texture and customizable fillings, they are perfect for any occasion. Whether you opt for traditional jam or experiment with different flavors, these cookies will surely become a household favorite.

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