Sourdough Thumbprint Cookies
Soft, buttery sugar cookie dough is rolled in sugar, topped with raspberry jam, and baked to perfection.
Servings: 26 cookies
Equipment
Ingredients
Cookie dough
- 1/2 cup unsalted butter room temperature 113 g
- 3/4 cup granulated sugar 96 g
- 1/4 cup sourdough discard 63 g
- 1 large egg
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour 315 g
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt 2 g
For rolling
- 1/4 cup Sugar for rolling
Filling:
- 1/3 cup or more raspberry jam or whatever jam you prefer
Instructions
- In the bowl of a stand mixer, add softened butter and sugar. Cream them together for a few minutes until they become light and fluffy.
- Add your sourdough discard, egg, and vanilla extract. Mix until combined. Scrape down the sides a few times during the mixing.
- In a separate bowl, combine the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients about 1/3 at a time, mixing briefly after each addition, and mix until just incorporated.
- Roll into a disk and either wrap in plastic wrap or place in a bowl with a lid.
- Place in the refrigerator for at least 30 minutes to firm up.
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a baking sheet with parchment paper for easy clean up.
- Place reserved white sugar in a small bowl.
- Using a cookie scoop or tablespoon, scoop the dough into small balls, about 1 tablespoon in size.
- Roll in the palms of your hands until a smooth ball forms.
- Roll the cookie dough balls in the bowl of sugar and place on the prepared baking sheet at least 2” apart.
- Using a small spoon, press into the dough ball in the center to create a well.
- Add about a teaspoon of jam to the center of each cookie.
- Repeat until all the cookies are filled.
- Place in the hot oven and bake for 10-12 minutes or until the cookies start to turn golden on the edges. Transfer carefully to a cooling rack.
- Dust with powdered sugar if desired.
Notes
Long fermented version: Refrigerate for at least 24 hours. For those that are gluten sensitive, I recommend fermenting in the fridge for 3 days. The sourdough flavor will increase and the gluten will break down, making them easier to digest.
- The cookie dough can be made up to 3 or 4 days in advance. The longer it sits in the fridge, the more it ferments and the grains are broken down.
- Don’t over-mix the dough. Add in the flour mixture and stir until just combined.
- Refrigerate dough for at least an hour to help it hold its shape during baking.
- Try not to overfill the cookies with jam or else they could leak all over.
Nutrition
Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 71mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 1mg