Name: Sourdough Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 cup (226 grams, 2 sticks) unsalted butter (softened); ¾ cup (150 grams) granulated sugar (plus more for rolling); ½ cup (100 grams) sourdough starter discard; 1 teaspoon vanilla extract; ½ teaspoon almond extract (or use more vanilla extract); 2 ½ cups (300 grams) all-purpose flour; ½ teaspoon Diamond Crystal Kosher Salt; ¼ cup raspberry jam (strawberry, apricot, and orange also work well)

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These Sourdough Thumbprint Cookies are sweet and buttery, with a delicious raspberry almond flavor. Made with sourdough discard, they're a fun twist on a classic Christmas cookie recipe you'll want to enjoy all season long.

A sourdough thumbprint cookie with raspberry jam filling split in half to show the texture. There are several more cookies out of focus in the background.

I'm back this week with a new sourdough discard Christmas cookie recipe - sourdough thumbprint cookies with raspberry jam!

To get ready for the holiday season, I’ve been testing a bunch of sourdough cookie recipes over the past several weeks. There are so many amazing flavors and types of cookies that it was honestly tough to narrow it down to just a dozen.

Almond thumbprint cookies have always been one of my favorites. These shortbread-like cookies are flavored with almond extract and filled with raspberry jam. I hadn't made them in years, so I was really excited to create my own version using sourdough discard.

The sourdough discard gives these cookies a subtle yeast flavor, adding a complexity that pairs well with the almond and raspberry flavors. Plus, using sourdough discard in cookies helps reduce waste and allows you to make the most of your sourdough starter.

So, if you're looking for an easy sourdough discard cookie recipe to share at your next holiday gathering, I hope you'll give my sourdough almond thumbprint cookies a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adding sourdough discard to thumbprint cookies reduces food waste while giving them a unique, subtly tangy flavor.
Raspberry Jam- Raspberry jam is a classic choice and pairs beautifully with the almond extract. However, feel free to experiment with other jam flavors you enjoy, such as strawberry, apricot, or cherry.
Almond Extract- Almond extract adds the signature flavor to these thumbprint cookies, but remember that a little goes a long way! If you’re not a fan of almond, you can easily substitute it with extra vanilla extract.
All-Purpose Flour- Use a scale or spoon the flour into the measuring cup and level it off for best results. Too much flour can result in dry, crumbly cookies.
Granulated Sugar- Sweetens the cookies and creates a slightly crunchy, sparkly exterior when rolled before baking - perfect for the holidays!
Butter- Make sure the butter is softened before making the dough so everything mixes together easily.
Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.

The ingredients to make sourdough thumbprint cookies. Each ingredient is labeled with text. They include sourdough discard, jam, almond extract, vanilla extract, all-purpose flour, granulated sugar, salt, and butter.

Tips for Success

Measure ingredients accurately. Too much flour can make your cookies dry and crumbly. Try the spoon-and-level method or a kitchen scale to ensure you use the right amount.
Use room temperature butter. Make sure your butter is softened to room temperature for easier creaming with sugar, which helps create a light and fluffy cookie texture.
Chill the dough. Chilling the dough is essential for the cookies to maintain their shape while baking and to make them easier to handle when rolling into balls.
Fix cracks before baking. If you notice cracks in the dough balls after pressing, gently reshape them for a smoother appearance.
Avoid overfilling. When adding jam to the thumbprint indentations, be careful not to overfill to prevent the jam from bubbling over during baking.
Experiment with jam flavors. While raspberry jam is traditional, try other flavors, such as strawberry, apricot, or orange, for a unique twist.

How to Make Sourdough Thumbprint Cookies

Here is how to make raspberry almond thumbprint cookies with sourdough discard.

Step 1: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.

Softened butter and sugar creamed together in a glass mixing bowl.

Step 2: Add wet ingredients. Mix in the sourdough discard, vanilla extract, and almond extract until everything is well combined.

Butter, sugar, and sourdough discard mixed together in a bowl.

Step 3: Mix in dry ingredients. Add the flour and kosher salt. Mix until a thick dough forms and no dry flour remains. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour or up to 2 days.

Sourdough discard thumbprint cookie dough in a glass mixing bowl.

Step 4: Preheat oven. When you’re ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper and fill a small bowl with about ¼ cup of granulated sugar.

Step 5: Portion cookie dough. Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Roll each ball in the granulated sugar, then place them evenly spaced on the prepared baking sheet, leaving about 2 inches between each cookie.

Step 6: Fill with jam. Use your thumb or the back of a wooden spoon to make a small indentation in the center of each cookie dough ball. If any cracks form around the edges, gently press them together as best you can. Fill each indentation with about ¼ teaspoon of jam, being careful not to overfill to prevent leaks during baking.

Sourdough thumbprint cookie dough balls coated with sugar and filled with jam on a parchment-lined baking sheet.

Step 7: Bake cookies. Bake the cookies for about 13-15 minutes or until the edges start to turn golden brown.

Step 8: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.

Baked sourdough thumbprint cookies on a parchment-lined baking sheet.

How to Store

Store sourdough thumbprint cookies in an airtight container for up to 5 days at room temperature.

For longer storage, freeze cookies for up to 3 months. Thaw at room temperature before enjoying.

Several sourdough thumbprint cookies on a piece of parchment paper on a counter.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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