Go Back
Easy sourdough thumbprint cookies filled with jam, baked to perfection.

Sourdough Thumbprint Cookies

Delicious and chewy sourdough thumbprint cookies filled with your choice of jam, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup sourdough starter (fed or unfed) Ensure it's at room temperature.
  • 1/2 cup unsalted butter, softened Let it come to room temperature.
  • 1/2 cup granulated sugar Adjust to taste for sweetness.
  • 1/4 cup brown sugar Can substitute with more granulated sugar.
  • 1 large egg Ensure it's at room temperature.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Gluten-free flour can be used.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the Jam Filling
  • 1/2 cup jam or fruit preserves Any favorite flavor like raspberry, apricot, or strawberry.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Add in the sourdough starter, egg, and vanilla extract, mixing well until fully combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add this dry mixture to your wet ingredients, stirring until a dough forms. Avoid overmixing.
Shaping and Baking
  1. Scoop out about a tablespoon of dough and roll it into a ball, placing it on a parchment-lined baking sheet.
  2. Using your thumb or the back of a measuring spoon, gently press into the center of each dough ball to create a well.
  3. Spoon a small amount of jam into each thumbprint.
  4. Bake for 12-15 minutes or until the edges are lightly golden.
Cooling and Serving
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.