Description
Sourdough thumbprint cookies are a delightful way to use up sourdough discard while creating a buttery, melt-in-your-mouth treat. These tender cookies feature a slight tang that complements the sweet jam filling perfectly.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup jam or preserves (raspberry, apricot, or strawberry)
- Optional: Powdered sugar for dusting
Instructions
- Prepare the Dough:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg yolk and vanilla extract.
- Add sourdough discard and mix until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour and salt.
- Gradually add to wet ingredients, mixing until a soft dough forms.
- Shape the Cookies:
- Roll 1-inch portions of dough into balls and place on the baking sheet, 2 inches apart.
- Press an indentation into the center of each ball with your thumb or a spoon.
- Fill and Bake:
- Spoon a small amount of jam into each indentation.
- Bake for 12-15 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional Finishing Touch:
- Once cooled, dust with powdered sugar.
Notes
- Chocolate Thumbprints: Use melted chocolate or chocolate hazelnut spread instead of jam.
- Nutty Version: Roll dough balls in finely chopped nuts before making the thumbprint.
- Citrus Twist: Add 1 teaspoon of lemon or orange zest to the dough.
- Spiced Cookies: Mix in a pinch of cinnamon or cardamom.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: dessert, cookies
- Method: Baking
- Cuisine: American
Keywords: sourdough discard cookies, thumbprint cookies, sourdough dessert, easy baking recipe, jam-filled cookies