Sourdough Jam Thumbprint Cookies
Use up sourdough discard in this festive recipe for Sourdough Jam Thumbprint Cookies. These lightly spiced cookies have the perfect balance of tang from the sourdough discard and sweetness from the jam! Get creative and use everything from apple, cranberry to cherry jam for different flavors.
If you’re looking for more cookie recipes that use sourdough discard, be sure to check out some of my other favorites like Eggless Sourdough Molasses Cookies, Cranberry Orange Biscotti with Sourdough Discard, Vegan Sourdough Chocolate Chip Cookies, or Sourdough Chocolate Shortbread Cookies.
A Quick Look At The Recipe
- Recipe Name: Sourdough Jam Thumbprint Cookies
- Ready In: 35 minutes
- Makes: 30 cookies
- Main Ingredients: salted butter, sourdough discard, cane sugar, all purpose flour
- Flavor Profile: buttery sugar cookie, jammy brightness with sourdough tang
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: eggless sourdough thumbprint cookies with sourdough discard
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Why You’ll Love This Recipe
- Uses Sourdough Discard: I love that this spiced thumbprint cookie recipe uses sourdough discard as it reduces food waste. I love using sourdough discard in cookies as it gives them a little tang that pairs so well with their sweet element.
- Easy Cookies: These are an easy cookie for the holiday season. They are a twist on the jam thumbprint classic cookie recipe turning the must-have holiday cookie into a recipe that uses up sourdough discard!
- Flexible: This recipe is super flexible! You can use any kind of flavored jam or preserves you have on hand! Mix it up and try my Homemade Blueberry Preserves (No Pectin), Persimmon Apple Cider Jam, or Organic Strawberry Jam With Fresh or Frozen Berries. You can use homemade jam or even store bought, either works!
- Naturally Eggless: Sourdough discard is a great egg replacer! These Sourdough Jam Thumbprint Cookies are naturally eggless and you don’t even miss the eggs! Read more about eggless baking in Easy Egg Replacers for Baking.
Thumbprints are one of my all time favorite cookies and they always remind me of Christmas. My next door neighbor (and best friend growing up) always had jam thumbprints at her house during the holidays and it was the only time of year I got to enjoy these little jam filled cookies!
Every month, Hannah from Make It Dough and I collaborate on a fun recipe using sourdough. With the holidays coming, we knew we had to make a cookie recipe! So, this spiced thumbprint cookie recipe uses up sourdough discard to reduce food waste and give you delicious thumbprint cookies that are all dressed up for the holidays!
Some of my other favorites sourdough recipes include Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard, Small Batch Chocolate Cake With Sourdough Discard, Sourdough Blueberry Crumb Bars, Sourdough Red Velvet Cookies Without Food Coloring, and Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting.
Ingredients
- Butter: I use salted butter, always. But, if you prefer to use unsalted butter that's okay too. You may want to add 1/4 teaspoon to 1/2 teaspoon of salt to the recipe if you're using unsalted.
- Sourdough Discard: You can use your sourdough starter discard straight from the fridge. You do not need active sourdough starter.
- Spices: I use organic allspice and cloves for a simple cozy spice mix that makes these cookies just festive enough.
- Turbinado Sugar: I roll the cookie dough in organic turbinado sugar which gives them a sparkly look and a perfect subtle crunch.
- Jam or Preserves: You can use any kind of jam or preserves for this recipe. This lightly spiced thumbprint cookie recipe goes well with so many flavors, so you can use your favorite. Homemade or store bought both work! I used Persimmon Apple Cider Jam and Organic Strawberry Jam With Fresh or Frozen Berries in these. But, raspberry jam, apricot jam, blueberry or your favorite jam also works!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a hand mixer, that's okay too.
- Make sure your butter is soft. I like to leave out at room temperature to soften naturally.
- If you don't have sourdough discard, you can still make this recipe. Just mix together 28 grams all purpose flour and 28 grams of water and use in its place. It won't have the same flavor, but it will still make a delicoius thumbprint cookie!
- If you don’t have turbinado sugar, you can skip that step. It’s not necessary but it gives these cookies a little sparkle and a subtle texture that I really love.
- You can use any jam or preserves flavor you like.
- You can make your own jam or use store bought, either is fine!
- High Altitude — Bake at 350°F 18 to 21 minutes, or until lightly browned on the bottom.
How to Make Sourdough Jam Thumbprint Cookies
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Mix on low until combined, then speed the mixer up to speed 4 and mix for about 5 minutes until the butter has lightened in color and is fluffy.
- Add the sourdough discard.
- Next, add the dry ingredients: flour, allspice, and cloves. Mix together until combined into a smooth dough.
- Add the turbinado sugar to a small bowl. Using your hands, form the dough into 30 small balls and roll each dough ball in the turbinado sugar.
- Place the dough on the prepared parchment-lined baking sheet and press your thumb into the center to create an indention.
- Using a small spoon, fill the indent with jam.
- Bake for 19 to 22 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Sourdough Jam Thumbprint Cookies FAQ’s
These are dense, buttery and melt in your mouth, so they really aren't just soft or crunchy. They are kind of a mix of both!
Sourdough discard is the portion of your sourdough starter that is discarded during the feeding process. Instead of tossing it out, you can use it in other baked goods to create a sourdough tangy flavor!
If you don’t have sour discard you can use 1 egg in its place. Or you can also mix together 28 grams all purpose flour and 28 grams water and use that in its place.
Sourdough discard is a great egg replacer for cookies as it can help bind them. It also creates a tangy flavor that pairs really well with buttery cookies like this.
No, they don't taste sour. They just have a really great tangy flavor that pairs with the butter cookies and sweet jam.
These Sourdough Jam Thumbprints are lightly spiced, so they are like a blank canvas that any jam flavor you like will go with. My personal favorites include strawberry, cherry, raspberry, and blueberry.
This can happen if butter is melted or if you have too much sourdough discard or not enough flour. So, be sure to use a digital food scale and measure properly.
You add the jam before baking the cookies.
Ir you didn't create a big enough indent or you filled it with too much jam.
Yes, these are a great holiday cookies for cookie boxes because they are a great cookie to prep ahead of time and they don't need to be stored in an airtight container, they can just be left out. That makes them great for DIY Christmas Cookie Box.
These are best stored in a cool, dry place. I like to leave them out on the counter on a plate for a few days while we eat them.
More Sourdough Discard Recipes
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Sourdough Jam Thumbprint Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 383 grams all purpose flour
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 65 grams turbinado sugar
Filling
- 170 grams jam or preserves
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then speed the mixer up to speed 4 and mix for about 5 minutes until the butter has lightened in color and is fluffy.
- Next, add the sourdough discard and dry ingredients: flour, allspice, and cloves. Mix together until combined into a smooth dough.
- Add the turbinado sugar to a small bowl.
- Using your hands, form the dough into 30 small balls and roll each dough ball in the turbinado sugar.
- Place the dough on the prepared parchment-lined baking sheet and press your thumb into the center to create an indention. Using a small spoon, fill the indent with jam.
- Bake for 19 to 22 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
- Store in a cool, dry place for up to 3 days.
Video
Notes
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a hand mixer, that's okay too.
- Make sure your butter is soft. I like to leave out at room temperature to soften naturally.
- If you don't have sourdough discard, you can still make this recipe. Just mix together 28 grams all purpose flour and 28 grams of water and use in its place. It won't have the same flavor, but it will still make a delicoius thumbprint cookie!
- If you don’t have turbinado sugar, you can skip that step. It’s not necessary but it gives these cookies a little sparkle and a subtle texture that I really love.
- You can use any jam or preserves flavor you like.
- You can make your own jam or use store bought, either is fine!
- High Altitude — Bake at 350°F 18 to 21 minutes, or until lightly browned on the bottom.
Nutrition
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Love how I can make so many different flavors easily just by swapping out the jam!