Sourdough Thumbprint Cookies (with Discard!)

The sourdough thumbprints are on a white plate surrounded by a red plaid bow.

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Sourdough Thumbprint Cookies (with Discard!)

These sourdough discard thumbprints are soft, buttery, and filled with your favorite jam. They’re an easy, delicious way to use up extra starter and make a sweet little treat any day of the week.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 151kcal

Author: Lynn Polito

Equipment

Ingredients

1 cup Butter Room Temperature
½ cup Granulated Sugar
1 Egg yolk
1 teaspoon Vanilla Extract
⅓ cup Sourdough Discard
2 cups All Purpose Flour
½ teaspoon Salt
½ cup Jam Your Favorite Variety

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. You can also use a stand mixer to cream the butter and sugar.
Mix in the egg yolk, vanilla extract, and sourdough discard until smooth and well combined.
Stir in the flour and salt until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Use your thumb or the back of a teaspoon to create a small indent in the center of each ball.
Bake the cookies for 10-12 minutes, or until the edges are just lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, let the dough ferment in the fridge overnight before baking.
Any jam works, try raspberry, apricot, or strawberry. Use your favorite jam and favorite jam brand.
These are great cookies to make ahead as well! Bake the cookies and store in an airtight container for up to 5 days, or freeze the unbaked dough for up to 1 month.

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