Sourdough Thumbprint Cookies

5 from 1 vote

Sourdough Thumbprint Cookies

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.

Prep Time15

Cook Time12

Total Time32

Course: Cookies, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 132kcal

Author: Nicole Durham

Cost: Recipe $4.01 / Cookie $0.13

Equipment

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.

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