Easy Thumbprint Sourdough Discard Cookies
Soft, buttery thumbprint cookies made with sourdough discard and filled with sweet jam. These cookies are lightly crisp on the edges, tender in the center, and have a subtle tang that perfectly balances the sweetness.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spoon
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder Optional
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup thick jam or preserves apricot, raspberry, strawberry
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, sourdough discard, and vanilla extract and mix until smooth.
- Stir in the flour, baking powder and salt until a soft dough forms. Chill the dough for 20 minutes if needed for easier handling.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Press your thumb gently into the center of each ball to create an indentation.
- Spoon a small amount of jam into each indentation.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Info (per cookie)
- Calories: 120
- Carbohydrates: 15g
- Fat: 6g
- Protein: 2g
