Use your sourdough discard to make these Sourdough Thumbprint Cookies and enjoy a simple, yet delicious treat. Filled with your favorite jams and jellies, these cookies are sure to become a favorite in your home soon.
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These sourdough cookies are great for so many occasions, afternoon snacks, holiday platters, or a sweet treat after dinner. The sourdough discard adds a subtle tang that balances beautifully with the sweetness of the jam, making them a little different from your classic jelly thumbprint cookies.
Baking these cookies is also a fun way to get creative in the kitchen. You can experiment with different jam flavors or even swap in lemon curd for something extra bright.
Sourdough Thumbprint Cookies are as easy to make as my Sourdough Granola, just one bowl and minimal effort. Plus, these cookies look impressive, so they make a great gift or addition to a dessert tray.
If you like layered bar-style treats, you may also enjoy my Jam Shortbread Bars for another fruity option.
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💛 Why You'll Love This Recipe
- One Bowl, Minimal Mess. You only need one mixing bowl to make the dough, which means fewer dishes to wash and more time to enjoy your cookies.
- Perfect Use for Discard. Instead of tossing out sourdough starter, this recipe turns it into something delicious, similar to how I transform it in Sourdough Banana Bread.
- Customizable Flavors. Use any jam or preserve you like, berry, peach, or even raspberry for endless cookie variations.
🛒 Ingredients
- Butter - Provides richness and structure, giving the cookies that melt-in-your-mouth texture.
- Egg Yolk - Adds richness and helps bind the dough without making it too wet.
- Sourdough Discard (100% hydration) - Adds moisture and a slight tang that makes these cookies unique.
- Cornstarch - Helps create a tender, melt-in-your-mouth texture.
- Granulated Sugar for Rolling - Optional, but makes the dough easier to handle and gives the exterior a nice texture.
- Jam or Preserves of Choice - The sweet, fruity center of every thumbprint cookie.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Substitutions
- Jam: Use any flavor-apricot, blackberry, fig, or even marmalade for a bitter-sweet twist. If using a thinner jam, reduce it slightly on the stove first to prevent spreading.
Variations
- Try this recipe with homemade spreads like Strawberry Jam, Small Batch Orange Marmalade, Homemade Grape Jelly Recipe, Apple Jelly, and Peach Peel Jelly.
💰 Budget-Friendly Tips
Butter & Dough Base: I use regular butter, but you can stretch the cost even more by using part butter and part shortening, or by catching butter on sale and freezing extras.
Jam Center: Any jam works, bulk or store-brand is fine. If the jam is thin, reduce it slightly on the stovetop so it doesn't run off the cookies.
🥄 Instructions for Sourdough Thumbprint Cookies
Step 1: Add your butter to a large mixing bowl. (Image 1). Beat with an electric mixer until creamy. (Image 2).
Step 2: Add in both sugars (Image 3), and mix again until light and fluffy. (Image 4).
Step 3: Add in the egg yolk, vanilla extract, and sourdough discard. (Image 5). Mix until well combined. (Image 6).
Step 4: Add the flour, cornstarch, and salt. (Image 7). Mix until a soft dough forms. (Image 8). If the dough is too soft to handle, chill for a minimum of 15 minutes. (Longer is better and can chill up to overnight).
Step 5: Roll dough into 1-inch balls and coat in granulated sugar if desired. (Image 9).
Step 6: Place on a parchment paper lined baking sheet (Image 10) and press the center of each ball with your thumb or the back of a spoon to make an indentation. (Image 11).
Step 7: Place the baking sheet of cookies into the fridge to chill as you preheat oven to 350°F.
Step 8: When the oven is hot, add your jam to the cookies. Fill each indentation with about ½ teaspoon of jam. (Image 12).
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden.
Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy!
👩🏻🍳 Expert Tips
- The dough will be soft. Rolling in sugar helps it hold its shape better.
- Don't overfill the jam. Too much can cause it to bubble over during baking.
- If your jam is too runny, reduce it on the stovetop for a thicker consistency before using.
- Let cookies cool completely before stacking or storing to avoid smudging the jam centers.
❄️ Storage and Make Ahead
Storage: Keep cooled Sourdough Thumbprint Cookies in an airtight container at room temperature for up to 5 days. If stacking, separate layers with parchment or wax paper to prevent sticking.
Freezer: Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temp before serving. You can also freeze unbaked dough balls (without jam) and fill just before baking.
Make Ahead: Prepare the dough in advance, then refrigerate or freeze until ready to bake for fresh cookies on demand.
🥗 Side Dishes or Pairing Ideas
Sourdough Thumbprint Cookies pair perfectly with a hot cup of coffee, tea, or a cold glass of milk. They also make a sweet addition to holiday cookie trays, gift boxes, or dessert platters alongside brownies, bars, and other cookies.
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❓ Sourdough Thumbprint Cookies FAQs
Yes! You can prepare the dough up to 48 hours in advance and store it covered in the refrigerator. Just roll, fill, and bake when ready.
A little cracking is normal and adds to their charm. If they're cracking too much, try pressing the indent more gently or rolling the dough into smoother balls before baking.
Yes, but active starter will add more rise and a slightly different texture. For the most consistent results, use discard at 100% hydration.
Any thick jam or preserve works well. Avoid very runny jams, as they can spill out during baking.
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🐝 If you tried these Sourdough Thumbprint Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened - ($1.98)
- ⅓ cup granulated sugar - ($0.13)
- ⅓ cup brown sugar, packed - ($0.07)
- 1 large egg yolk - ($0.27)
- ¾ teaspoon vanilla extract - ($0.01)
- ½ cup sourdough discard, 100% hydration - ($0.06)
- 2 cups all-purpose flour - ($0.83)
- 2 teaspoons cornstarch - ($0.01)
- ½ teaspoon salt - ($0.01)
- ½ cup granulated sugar, for rolling, optional - ($0.20)
- ⅓ cup jam or fruit preserves - ($0.44)
Instructions
- Cream butter. Add the softened butter to a large mixing bowl and beat with an electric mixer until creamy.
- Add sugars. Add the granulated sugar and brown sugar and beat again until light and fluffy.
- Mix wet ingredients. Add the egg yolk, vanilla extract, and sourdough discard. Mix until fully combined.
- Add dry ingredients. Add the flour, cornstarch, and salt. Mix until a soft dough forms. If the dough is too soft to handle, chill for at least 15 minutes, or up to overnight for best results.
- Shape cookies. Roll the dough into 1-inch balls. Roll in granulated sugar if desired.
- Indent. Place dough balls on a parchment-lined baking sheet. Press the center of each cookie with your thumb or the back of a spoon to create an indentation.
- Chill. Place the baking sheet in the refrigerator while preheating the oven to 350°F.
- Fill. Once the oven is hot, spoon about ½ teaspoon of jam into the center of each cookie.
- Bake. Bake for 10 to 12 minutes, until the edges are lightly golden.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- The dough will be soft. Rolling in sugar helps it hold its shape better.
- Don't overfill the jam. Too much can cause it to bubble over during baking. If your jam is too runny, reduce it on the stovetop for a thicker consistency before using.
- Let cookies cool completely before stacking or storing to avoid smudging the jam centers.
- Storage. These cookies can last in an airtight container at room temperature for up to 5 days. If layering, I recommend using a sheet of parchment paper or wax paper between the cookies to prevent sticking.
Nutritional Information
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Nicole Durham says
These cookies don't last long around here.