Sourdough Discard Thumbprint Cookies With Jam

These Sourdough Discard Thumbprint Cookies are one of the easiest little bakes to make when you want something sweet without much effort. If you're after easy Sourdough Thumbprint Cookies with a rich buttery flavour, a subtle sourdough tang and a spoonful of your favourite jam in the middle, this is such a lovely recipe to keep on repeat. They're simple, nostalgic and exactly the sort of easy cookies that disappear far too quickly in our house.

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The Easy and Unpretentious Sourdough Cookie

There's something wonderfully low-fuss about these sourdough thumbprint cookies. No complicated shaping, no fancy equipment, no dough ferment to manage - just a straightforward cookie dough that comes together in a large mixing bowl and bakes into buttery sugar cookies with jammy centres.

Most of the ingredients are things you probably already have at home: unsalted butter, white sugar, an egg, plain flour, a little vanilla and some sourdough starter discard. It's a great way to use up extra sourdough discard or leftover starter, especially when dessert cravings strike and there's nothing sweet in the cupboard.

And while they're wonderfully everyday, they're also right at home during the holiday season. Add them to a sourdough Christmas cookie box and they fit in beautifully alongside sourdough gingerbread cookies, sourdough sugar cookies or sourdough snickerdoodles.

The best part? They're ready in just over an hour, including chilling time.

Ingredient Notes

• Unsalted butter. Use softened, room temperature butter for the best results. It should feel soft enough to beat easily, but not melty.
• Granulated sugar. Regular white sugar keeps the cookies crisp around the edges of the cookies and tender in the middle. I wouldn't swap it fully for brown sugar here, as it changes the texture.
• Egg. A large egg helps bind the dough. You don't need just an egg yolk for this recipe - the whole egg works perfectly.
• Vanilla bean paste or vanilla extract. Either works well and adds warmth to the dough.
• Sourdough discard. This recipe is ideal for sourdough starter discard. But since the cookie dough isn't long fermented, you can use active sourdough starter - just use what you have.
• Plain flour (all-purpose flour). Start with the lower end of the flour range and add more only if needed. Different discard consistencies can affect the dough slightly.
• Jam. Use a thicker favourite jam for neat, tidy centres. Raspberry jam, strawberry jam, plum jam or even a glossy red jam all work beautifully. We make jam every year from whatever grows in the garden, so there are usually multiple jars open in the fridge at any given time - and these sourdough jam thumbprints are one of my favourite ways to use them up.

You'll find the full list of ingredients, detailed instructions and nutrition information in the recipe card at the bottom of the post.

Step-By-Step Method

1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer for 2-3 minutes until pale and fluffy.

2. Add the wet ingredients. Beat in the egg, vanilla and sourdough starter discard (or active starter) until just combined, scraping down the sides of the bowl if needed.

3. Mix the dry ingredients. In a medium mixing bowl, stir together the plain flour, baking soda and salt.

4. Bring the dough together. Add the dry ingredients to the wet ingredients and mix just until a soft cookie dough forms. Avoid overmixing if you want that tender texture.

5. Shape the cookies. Line a baking tray or prepared baking sheet with parchment paper. Scoop small balls or cookie dough balls (about 18-20g each), then roll into smooth balls of dough and place them on the tray.

6. Make the thumbprints. Use your thumb, the back of a small spoon or a wooden spoon handle to press a small indent into each one.

7. Chill. Place the tray in the fridge for 30 minutes. This helps the cookies hold their shape and keeps that crisp outer layer.

8. Fill and bake. Preheat the oven to 190°C. Add a teaspoon of jam to each centre, then bake for 10-12 minutes until lightly golden.

9. Cool. Leave on the tray briefly, then transfer to a wire rack or cooling rack to cool completely.

Recipe Tips

• Use thicker jam for cleaner, neater jam thumbprint cookies that don't overflow in the oven.
• Chill the dough after shaping, even if you're in a rush - it really helps prevent spreading.
• Don't overfill the centres - a teaspoon of jam is plenty.
• Oil your thumb or spoon if the dough starts sticking when making the small indent.
• Start with less flour and only add more if the dough feels too sticky to roll into small balls.
• Try lemon curd instead of jam - Seb absolutely loves these with lemon curd, and if that's your thing too, follow our Sourdough Lemon Curd Thumbprint Cookie recipe next.

Need A Seasonal Twist?

Ask AI for simple flavour ideas based on this recipe, from festive spice to bright citrus, while keeping the same chewy sourdough cookie method.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days.

You can also freeze the unbaked cookie dough balls before filling, then thaw slightly, indent, fill and bake. Baked cookies can be frozen too, though they're nicest fresh.

More Sourdough Cookie Recipes

If you love easy sourdough cookies and clever sourdough discard recipes, there are so many delicious recipes to try next - from festive holiday treats to everyday sweet treats with a little sourdough twist.

Sourdough Discard Thumbprint Cookies With Jam

These Sourdough Discard Thumbprint Cookies are one of the easiest little bakes to make when you want something sweet without much effort. If you're after easy Sourdough Thumbprint Cookies with a rich buttery flavour, a subtle sourdough tang and a spoonful of your favourite jam in the middle, this is such a lovely recipe to keep on repeat. They're simple, nostalgic and exactly the sort of easy cookies that disappear far too quickly in our house.

5 from 5 votes

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Prep Time 28 minutes mins

Cook Time 12 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine Sourdough, Swedish, Worldwide

Servings 30 cookies

Calories 89 kcal

Equipment

• Handheld Electric Mixer
• Large baking Sheet
• Parchment Paper

Ingredients

 

1x2x3x

• 120 g unsalted butter softened
• 100 g granulated sugar
• 1 egg large
• 1 teaspoon vanilla bean paste
• 70 g sourdough discard 100% hydration
• 240-280 g plain flour all-purpose flour*
• ½ teaspoon baking soda a.k.a. bicarbonate of soda
• ½ teaspoon salt
• 150 g jam your favourite, thicker consistency, ideally

Instructions

 

• Add the softened butter and sugar to a large mixing bowl. Using an electric handheld mixer, beat the mixture for 2-3 minutes until it's light and fluffy.
• Add the egg, vanilla and sourdough discard and beat just enough to combine, scraping the sides of the bowl if needed.
• In a separate bowl, mix the flour, baking soda and salt.
• Add the flour mixture to the butter mixture and fold and knead just enough to incorporate - you do not want to overknead as it will lead to tough cookies.
• Line a large baking sheet with parchment paper.
• Scoop small spoonfuls of dough (18-20g per cookie) and shape them into balls with the palms of your hands. Arrange them on the prepared baking sheet, leaving about 4cm (2in) in between.
• With your thumb, the back of a small spoon or the end of a thick wooden handle, press the centres of each cookie down to create a well. It helps if you oil the tool you're using in order for it not to stick to the cookie dough.
• Place the tray in the fridge for 30 minutes.
• Preheat the oven to 190°C (375°F).
• Add a teaspoon of jam to each well (do not overfill as the jam may overflow when baking).
• Place the cookies in the preheated oven for 10-12 minutes, or until starting to turn golden brown around the edges.
• Leave the cookies on the tray for 5-10 minutes, then transfer them onto a wire rack to cool down completely.

Notes

*FLOUR AMOUNT: you may need more or less flour depending on how old/ runny your sourdough discard is, the size of your egg and the flour you're using. We recommend adding flour gradually and adding just enough so you can shape balls of dough without it sticking to your hands.

Nutrition

Calories: 89kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 61mgPotassium: 15mgFiber: 0.3gSugar: 6gVitamin A: 108IUVitamin C: 0.4mgCalcium: 4mgIron: 0.4mg

Keyword Easy Sourdough Cookies, Sourdough Discard Thumbprint Cookies, Sourdough Thumbprint Cookies

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