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–+ servings
plate of sourdough jam thumbprint cookies with a glass of milk on a marble counter.

Sourdough Jam Thumbprint Cookies

Mimi Council
Make the most of your sourdough discard with these delicious Sourdough Jam Thumbprint Cookies. Tangy sourdough and sweet jam create the perfect flavor combination.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 30 cookies
Calories 147 kcal

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

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.

Nutrition

Calories: 147kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 51mgPotassium: 21mgFiber: 0.4gSugar: 11gVitamin A: 188IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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