Sourdough Thumbprint Cookies

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.

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chill Time 1

Total Time 1 30

Servings cookies

Calories 115kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

Instructions

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.
1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) granulated sugar
Mix in the sourdough discard, vanilla extract, and almond extract until everything is well combined.
½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon almond extract
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.
2 ½ cups (300 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt
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.
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.
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.
¼ cup raspberry jam
Bake the cookies for about 13-15 minutes or until the edges start to turn golden brown.
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.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.