Sourdough Red Velvet Thumbprint Cookies 

Rich, ruby and irresistibly festive, these sourdough thumbprint cookies bring all the charm of red velvet thumbprint cookies together with the subtle tang of sourdough. If you're looking to add something extra to your sourdough Christmas cookies collection this season, these soft, delicate little treats are the perfect mix of nostalgia, colour and melt-in-the-mouth texture.

Jump to:

• Sourdough Christmas Cookies 
• Ingredient Notes
• Step-By-Step Method
• Recipe Tips For Best Results
• Filling Variations
• Storage
• More Sourdough Cookie Recipes
• Sourdough Red Velvet Thumbprint Cookies

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Also, try our Sourdough Red Velvet Cookies With White Chocolate Chips!

Sourdough Christmas Cookies 

Red velvet has always felt like a celebration flavour. Its deep red hue, gentle cocoa warmth and velvety texture make it a natural fit for the holiday season, especially when shaped into the classic thumbprint cookie. Adding sourdough discard gives these biscuits a slight chewiness and that gorgeous whisper of acidity that makes red velvet shine.

Despite thumbprint cookies traditionally avoiding liquid, a small amount of discard works beautifully - just enough moisture to soften the crumb without turning the dough sticky. Plus, sourdough discard helps cookies stay fresh for longer.

If you're enjoying this bake, don't miss the FREE Sourdough Christmas Cookie mini eBook below, featuring five of my favourite festive discard recipes.

Ingredient Notes

• Unsalted butter. Use softened butter for easy creaming. 
• Powdered sugar (icing sugar). Gives a soft, tender texture with no graininess.
• Sourdough discard. 100% hydration discard. Avoid sour discard with hooch on top to prevent sharp flavours. Active starter can also be used. 
• Vanilla extract or vanilla bean paste. Enhances the classic red velvet flavour. A little bit can be added to the cream cheese filling, too. 
• Red gel food colouring. Gel is essential. Liquid colouring dulls the red velvet cookies and adds too much moisture.
• Cocoa powder. Just a touch for that subtle red velvet warmth. You may replace it with raspberry powder for a more vibrant colour. 
• Plain flour (all-purpose flour). 
• Salt. 
• Cream cheese + icing sugar. For a simple, velvety filling (a nod to classic cream cheese frosting). See alternative filling ideas below. 
• Granulated sugar (optional). For rolling, giving a slight sparkle on the finished biscuit.

Step-By-Step Method

1. Mix the butter and sugar. In a large bowl, beat softened butter and icing sugar with an electric mixer on medium speed until light and fluffy.

2. Add the wet ingredients. Mix in the sourdough discard, vanilla and red gel food colouring until combined.

3. Combine the dry ingredients. In a medium bowl, whisk together flour and cocoa powder.

4. Bring the dough together. Add the dry ingredients to the butter mixture and fold gently until a soft dough forms. Do not overmix.

5. Shape the thumbprints. Roll 1-inch balls of dough (1 tablespoon per cookie) and, if you like, roll each in granulated sugar. Place on prepared baking sheets lined with parchment paper.

6. Press the wells. Use your thumb or the bottom of a wooden spoon to press a deep indent into the centre of each ball.

7. Chill if needed. If the dough feels warm or soft, chill the tray for 20 minutes.

8. Bake. Bake at 180°C for 10-12 minutes. If the centres puff up, press them down again gently while still hot.

9. Make the filling. Beat cream cheese and icing sugar until smooth, creating a velvety, pipeable filling.

10. Fill and serve. Once cooled on a wire rack, spoon or pipe the velvety cream cheese filling into the thumbprints. Keep chilled until serving.

Recipe Tips For Best Results

• Use gel food colouring. Gel produces a more vibrant red velvet colour you're after. Liquid food colouring adds too much moisture and gives a dull red colouring.
• Avoid overmixing. Overworking the dough creates tough cookies. Mix only until combined.
• Fresh(ish) discard. Discard with hooch will make the dough too acidic. 
• Press deep wells. A shallow indent closes up during baking. Use the back of a round teaspoon if you prefer uniform shapes.
• Experiment with festive fillings. These cookies are a great base for fun twists - and some fillings allow storage at room temperature.

Filling Variations

Try swapping the cream cheese filling for something that suits your holiday party, cookie exchange or Valentine's Day:

• White chocolate ganache. Sets firmly, ideal for cookie trays and gifting.
• Raspberry jam. A classic traditional thumbprint cookie twist with a festive colour. We fill our Sourdough Discard Thumbprint Cookies with whatever jam we have in the fridge or sometimes make Sourdough Lemon Curd Thumbprint Cookies!
• Nutella or chocolate hazelnut spread. A fun twist for chocolate lovers.
• Red velvet "cheesecake" icing.  Mix cream cheese with a little cocoa powder for a deeper colour and flavour.

Storage

Store filled cookies in an airtight container in the fridge for 3-4 days.

Unfilled cookies can be frozen in a freezer bag for up to 3 months. Add the filling after thawing for the best texture.

If using fillings that do not require refrigeration (jam, chocolate), they can sit in an airtight container at room temperature for 3-4 days.

More Sourdough Cookie Recipes

If you love baking with discard, you'll enjoy my other festive cookies below, including sourdough peanut butter blossoms and almond and orange sourdough biscotti! They're perfect for a Christmas cookie tray, gifting, or just nibbling with hot chocolate on a cosy December evening.