Sourdough Discard Thumbprint Cookies

Soft, tender jam-filled thumbprint cookies made with sourdough discard, rolled in sugar and filled with raspberry jam before baking. Chilling the dough (or fermenting it a few days) sets the shape and deepens the tangy sourdough flavor.

Ingredients

• 1/2 cup (113g) unsalted butter, room temperature
• 3/4 cup (96g) granulated sugar
• 1/4 cup (63g) sourdough discard
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups (315g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon (2g) salt
• 1/4 cup granulated sugar, for rolling
• 1/3 cup (or more) raspberry jam, or preferred jam, for filling
• Powdered sugar, for dusting (optional)

Directions

Key ingredients

Baking Soda & Baking Powder · Vanilla Extract

1. In the bowl of a stand mixer, combine the softened butter and sugar; cream until light and fluffy.
2. Add the sourdough discard, egg, and vanilla; mix until combined, scraping down the sides as needed.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients in three additions, mixing briefly after each just until incorporated (do not overmix).
5. Shape the dough into a disk and wrap in plastic or place in a covered bowl.
6. Refrigerate at least 30 minutes to 1 hour (or up to 4 days for a longer ferment and tangier flavor).

Preheat the oven to 375°F.

1. Line a baking sheet with parchment paper and place the rolling sugar in a small bowl.
2. Scoop the dough into 1-tablespoon balls using a cookie scoop or spoon.
3. Roll each ball in your palms until smooth, coat in sugar, and place 2 inches apart on the baking sheet.
4. Using a small spoon (or your thumb), press the center of each ball to create a well.
5. Fill each well with approximately 1 teaspoon of jam (do not overfill or it will leak).

Bake 10-12 minutes, until the edges turn golden.

1. Transfer to a cooling rack and dust with powdered sugar if desired.

Notes

Jam choice: raspberry is used here, but strawberry, apricot, or blueberry all work well. Making the well: press the center with a small spoon or your thumb after rolling in sugar, and fill BEFORE baking so the jam sets. Nut coating: for a classic thumbprint variation, roll the sugared balls in finely chopped nuts instead of (or with) the sugar. Don’t overfill the wells or the jam will leak over the edges. Discard vs. active: use unfed sourdough discard rather than active starter for convenience and a tangier flavor. Chilling the dough at least 30 minutes to 1 hour keeps the cookies from spreading; making the dough 3-4 days ahead lengthens the ferment for more sourdough flavor (Lisa notes a 3-day ferment can help break down grains for gluten-sensitive eaters). Avoid overmixing the flour. Storage: keep in an airtight container at room temperature up to 1 week, or freeze up to 3 months with parchment between layers. Adapted from Lisa Bass at Farmhouse on Boone.