Sourdough Thumbprint Cookies are soft delicious sugar cookies with a dollop of your favorite jam right in the center. Made with sourdough discard or active starter. These cookies come together quickly with no special tools. Sourdough Thumbprint Cookies are the perfect treat for any special occasion. Easy cookie to make with children for that special bonding moment.

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Table of Contents

Tools needed:

Ingredients:

Butter: Adds moisture and richness to the cookies. High quality butter will make the cookies tastes extra rich and tasty.
Sugar: Make the cookies that perfect sweetness. I always recommend organic cane sugar, but any white sugar you have on hand should work.
Egg: Brings the batter together and add color and richness to the cookie.
Sourdough Starter: It can be active or discard, the cookies will still end up being amazing anyways.
Salt: Brings all the flavors of the cookie together in unity.
Vanilla: Adds a slight aroma and flavor to the cookie.
Baking powder: Acts as a leaven in the cookie.
Flour: Holds the structure of the cookie. You can use all purpose or bread flour.
Jam: Any jam will work that you have on hand, some of my favorite – raspberry, strawberry, black current, apricot.

How to make the Sourdough Thumbprint Cookies:

In a large mixing bowl add room temperature unsalted butter (113 g) with sugar (150 g)and mix with the silicone spoon to create a creamy mixture.
Next add 1 egg, sourdough starter (55 g) and vanilla (6 g). Mix well.
After that add the baking powder (1/2 tsp) and salt (1/2 tsp) into the flour ( 300 g) and slightly mix. Then add that flour mixture into the butter mixture and fold the flour in.
Place the ball of dough into the refrigerator for about 30 mins (while your oven is preheating at 350 degrees F).
Remove the dough from the fridge and start making the cookies by taking about 1 tbsp of dough, rolling it into a ball with your hands, slightly flattening it out between your hands and then using your thumb indent the middle.
Place a dollop (about 1 tsp ) of your favorite jam right in the center.
Bake at 350 degrees F for 15 minutes or until the bottom of the cookie will be slightly golden.
Let the cookie cool on a rack before transferring to a serving plate.
Enjoy!

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

Sourdough Thumbprint Cookies

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Course Dessert

Equipment

Large mixing bowl
Parchment Paper
Silicone spoon
Baking cookie sheet
Cooling rack

Ingredients

113 g softened butter
150 g sugar
55 g sourdough starter
6 g vanilla
1/2 tsp baking powder
1/2 tsp salt
300 g flour

Instructions

In a large mixing bowl add room temperature unsalted butter (113 g) with sugar (150 g)and mix with the silicone spoon to create a creamy mixture.
Next add 1 egg, sourdough starter (55 g) and vanilla (6 g). Mix well.
After that add the baking powder (1/2 tsp) and salt (1/2 tsp) into the flour ( 300 g) and slightly mix. Then add that flour mixture into the butter mixture and fold the flour in.
Place the ball of dough into the refrigerator for about 30 mins (while your oven is preheating at 350 degrees F).
Remove the dough from the fridge and start making the cookies by taking about 1 tbsp of dough, rolling it into a ball with your hands, slightly flattening it out between your hands and then using your thumb indent the middle.
Place a dollop (about 1 tsp ) of your favorite jam right in the center.
Bake at 350 degrees F for 15 minutes or until the bottom of the cookie will be slightly golden.
Let the cookie cool on a rack before transferring to a serving plate.
Enjoy!