Mimi's Organic Eats » Recipes » Sourdough » Sourdough Jam Thumbprint Cookies

Sourdough Jam Thumbprint Cookies

Cookies • Eggless • Sourdough • High Altitude • Christmas | Published December 6, 2024 by Mimi Council

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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, or Sourdough Chocolate Shortbread Cookies.

Why You’ll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker’s Tips
FAQ’s
Craving More?

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!

Why You’ll Love This Recipe

Uses Sourdough Discard: I love that this sliced thumbprint cookie recipe uses sourdough discard as it reduces food waste. I love using discard in cookies as it gives them a little tang that pairs so well with their sweet element.

Flexible: This recipe is super flexible! You can use any kind of flavored ham or preserves you have in hand! Mix it up and try my Cranberry Orange Jam, Blueberry Preserves, Persimmon Apple Cider Jam, or Homemade Strawberry Preserves. 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!

Ingredients

Butter: I use Organic Valley Salted Butter. Butter is the base of this cookie, so choose a high quality organic butter!
Cane Sugar: I use organic cane sugar in the cookie dough.
Vanilla Extract: My favorite is Simply Organic. Make sure to use a high quality organic vanilla extract, such as this one, for the best flavor.
Sourdough Discard: You can use your sourdough discard straight from the fridge.
All Purpose Flour: My favorite is Cairnspring Mills.
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 Homemade Strawberry Preserves in these.

Tools Needed

Scale: I always use a digital food scale for ease and also for the most accurate baking!
Stand Mixer: I love using my stand mixer because it makes these easy and hands free. You can also use a hand mixer if you prefer.
Baking Sheets: You’ll need two half sheet pans.
Parchment Paper: I use parchment paper for ease. My favorite nontoxic parchment paper is from Kana.

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 350. Line 2 baking sheets with parchment paper.

Step 2

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, flour, allspice, and cloves. Mix together until combined into a smooth dough.

Step 3

Add the turbinado sugar to a small bowl. Using your hands, form the dough into 30 balls and roll in the turbinado sugar.

Place the dough on the prepared cookie sheets and press your thumb into the center to create an indent. Fill with jam.

Step 4

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).

Baker’s Tips

Make sure your butter is soft. I like to leave out at room temperature to soften naturally.
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!

FAQ’s

Can I use unsalted butter?

Yes, just be sure to add 1/2 teaspoon of salt to the recipe.

What if I don’t have sourdough discard?

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.

What kind of jam flavors would be good?

Try my Cranberry Orange Jam, Homemade Strawberry Preserves, or Apricot Jam! You can also use any other flavor you like, as this cookie is lightly spiced and would go well with any jam you like.

How should I store these?

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.