Try these buttery 6 ingredient jam-filled sourdough thumbprint cookies when you need a sweet treat that uses up some sourdough starter or discard. Using powdered sugar means the cookies are tender but the dough doesn't need to be chilled before baking. Best of all, they're mixed all in one bowl!
Why You'll Love Sourdough Thumbprint Cookies
- The cookies are soft and tender, with a shortbread-like texture
- They're mixed all in one bowl, made with minimal ingredients, and the dough doesn't need to be chilled
- You can use any jam or other filling you like with the simple cookie base
- Make the cookies more or less sweet by optionally rolling in sugar (or not)
Ingredients You'll Need and Why
These are essentially shortbread, like most thumbprint cookies, and you'll need powdered sugar instead of granulated sugar. Otherwise the ingredients are pretty standard cookie ingredients plus sourdough starter or discard.
- Flour: use plain white all-purpose flour, not cake or pastry flour. We've never tried making these with whole wheat or gluten-free flour alternatives.
- Butter: the butter needs to be room temperature. Cold butter won't mix properly into the dough.
- Sourdough starter: discard or active starter, it doesn't matter. Keep in mind that really old discard from the back of the fridge will impart a strong sour taste.
- Powdered sugar: we usually call this icing sugar in Canada, but it might be labeled as powdered, icing, or confectioner's sugar.
- Jam: any jam you like. Pictured is Bonne Maman raspberry jam, and it's great in these cookies, but other flavours and brands are good too.
How to Make Thumbprint Cookies
A stand mixer makes quick work of the dough, but you can use a hand mixer or even a wooden spoon and some elbow grease.
Step 1: beat the butter until pale and fluffy, then add the starter and beat again to combine.
Step 2: add the powdered sugar and salt and mix again to incorporate.
Step 3: mix in the flour until just combined. Use a spatula to finish mixing if there are any dry pockets of dough underneath.
Step 4: roll the dough into small balls, then use a measuring spoon dipped in flour to make the indents in the cookies.
Step 5: fill each indent with jam. It can be heaped, but don't use so much jam that it's running off the cookies.
Step 6: bake until the bottoms of the cookies are a pale gold colour. The edges of the cookies won't brown.
Top Tips for the Best Cookies
- Refrigerate for a longer ferment: if you'd like to ferment the cookies with the starter, we recommend shaping into balls and pressing the indent before tightly covering the baking sheet and refrigerating. Otherwise refrigerate the dough and then bring back up to room temperature before shaping into cookies.
- Use a light-coloured baking sheet: a dark metal baking sheet tends to brown the cookies too much, even with parchment paper. If you only have dark baking sheets, place the rack one higher than the middle in the oven to help mitigate this.
- Try different fillings: thumbprint cookies aren't just for jam! Try marmalade, orange or lemon curd, or even chocolate spread. For curds and chocolate spread, we recommend filling after the cookies have baked.
- Roll in sugar: if you like a sweeter cookie, roll the dough balls in granulated sugar before pressing the indent and filling.
- Use a spoon for the impressions: this is one of Kelly's top tips for any thumbprint cookies. Instead of actually using your thumb, use a measuring spoon for picture-perfect imprints every time.
More Sourdough Cookie Recipes
If you make this Sourdough Discard Thumbprint Cookie recipe or any other sourdough discard recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Sourdough Thumbprint Cookies
Equipment
- Parchment-lined baking sheet
- Measuring cups and spoons or digital kitchen scale
- Stand mixer with paddle attachment
- Spatula
- Sieve
- Wire rack
Ingredients
- ½ cup salted butter
- ½ cup sourdough discard, 100% hydration, fed or unfed
- ½ cup powdered sugar
- ¼ teaspoon table salt
- 1 cup all-purpose flour, plus 1 teaspoon for making the impressions
- ½ cup jam
Instructions
- Preheat the oven to 325ºF (165ºC) and line a baking sheet with parchment paper.
- Cream the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the sourdough discard and mix until fully blended, then scrape down the bowl again.
- Sift in the powdered sugar, add the salt, and mix until smooth. Scrape down the bowl.
- Sift in the flour and mix on low speed until just combined. Use a spatula to lift and turn the dough to make sure no dry pockets remain.
- Divide the dough into 24 portions (about 17 g each). Roll each portion into a smooth ball and place them on the prepared baking sheet.
- Dip the back of a half-teaspoon measuring spoon in flour, gently press it into the top of each dough ball to create a rounded impression, then fill each impression with jam.
- Bake for 26 to 28 minutes, or until the bottoms of the cookies are pale gold. Transfer the baking sheet to a wire rack, cool the cookies on the sheet for 10 minutes, then transfer them to the rack to cool completely.
Notes
- The dough will feel sticky, yet it will roll cleanly between your hands without sticking.
- This dough does not spread much, so you can place all 24 cookies on one standard-sized baking sheet.
- A measuring spoon gives a more uniform look, but you can go the traditional route and use your thumb to make the impressions.
- Store cooled cookies in an airtight container at room temperature for up to four days. Freeze in a sealed container for up to one month.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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