This post may contain affiliate links. Please read our disclosure policy.
These soft, buttery sourdough thumbprint cookies have a subtle tang from sourdough discard and a sweet burst of raspberry preserves in every bite. These sourdough cookies are cozy and nostalgic with a sourdough twist!
If you love baking with sourdough, you’ll also enjoy my Sourdough Cinnamon Rolls, Sourdough Pop Tarts, Sourdough Peanut Butter Cookies, and Sourdough Brownies.
I’ve been making thumbprint cookies for over 20 years now, and they’ve always been a favorite cookie, especially around the holidays.
First, I started making freshly milled whole wheat thumbprint cookies when my kids were little. These felt healthy enough that I made them for snacks.
Then, we started making classic thumbprint cookies for cookie boxes to share with neighbors at Christmas time.
And now we have sourdough discard thumbprint cookies. Whichever version you choose is sure to be a hit with everyone!
Why You’ll Love Sourdough Thumbprint Cookies
- Perfect balance: Buttery, soft cookies with a hint of tangy sourdough and sweet jam in the center of each cookie.
- Make-ahead friendly: The dough chills beautifully, making it easy to bake a batch whenever you’re ready.
- Customizable: Swap the raspberry preserves for any jam flavor — strawberry, apricot, or even homemade!
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are some key ingredients you’ll need:
- Butter: Creates a rich, tender cookie base.
- Sugars: Add sweetness and help the cookies turn golden and chewy.
- Sourdough discard: Brings a light tang and extra depth of flavor.
- Raspberry preserves: Add a bright, fruity center that complements the buttery dough. You can also use raspberry jam or other flavors of preserves.
Equipment
- Stand mixer (or you can use a regular electric mixer)
- 2 tablespoon cookie scoop
How to Make Sourdough Thumbprint Cookies
Here are the step-by-step instructions for how to make these easy sourdough thumbprint cookies:
Step 1:. In the bowl of a stand mixer, cream together the butter and both sugars (Photo 1). Add the egg, vanilla extract, and sourdough discard to the butter-sugar mixture and mix on low speed until fully combined. Scrape down the edges of the bowl as needed (Photo 2).
Step 2: In a medium bowl, whisk together the flour, salt, and cornstarch.
With the mixer on low speed, add the dry ingredients about 1/4 cup at a time until all of the dry ingredients are mixed into the wet ingredients. Do not over mix. The dough will be slightly sticky (Photo 3).
Step 3:. Cover the bowl with a dish towel and place in the refrigerator for one hour. After about 30 minutes and while the dough is still chilling in the refrigerator, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Step 4: After the dough has chilled, use a 2 tablespoon cookie scoop to scoop out balls of dough. Gently roll the dough into a ball and roll in sugar. Place the cookies onto the parchment paper-lined cookie sheet about 3 inches apart (Photo 4).
Step 5: Using a rounded teaspoon or the end of a small spoon, make an indent in each of the cookie dough balls (Photo 5).
Step 6: Fill the indent of each cookie with 1/2 teaspoon of the raspberry preserves (Photo 6).
Step 7: Place the baking sheet in your preheated oven and bake for 14 to 16 minutes or until the edges of the cookies are lightly golden and set (Photo 7)
Step 8: Remove from the oven and let sit for 3 minutes and then transfer cookies to a cooling rack (Photo 8).
Enjoy these buttery cookies with a Homemade Vanilla Latte or a London Fog Tea Latte.
How to Store
Store baked cookies at room temperature in an airtight container for up to 5 days. You can also store baked cookies in an airtight container in the refrigerator for up to two weeks.
Recipe Tips
- You can use a different flavor of preserves and even make your own from scratch. Instead of raspberry jam, you can use strawberry jam, peach jam, or whatever type of jam or preserves you like.
- You can use an active sourdough starter instead of discard.
- I used a 2 tablespoon cookie scoop for these cookies, but a cookie scoop is not required.
- For best taste and texture, allow cookies to come to room temperature on a wire rack before serving.
Recipe FAQs
Sourdough discard adds a light tang and enhances the cookie’s texture, making it softer and more flavorful. It also helps reduce food waste by putting your extra starter to good use.
They can be! The natural fermentation in sourdough may make nutrients more digestible, and using discard means you’re cutting back on waste — a win-win for your kitchen and your health.
Yes! Freeze baked cookies in a single layer on a tray, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.
Cracks can form if the dough is too cold or dry. Let the dough rest a few minutes at room temperature before shaping, and make sure you’re not adding too much flour.
More Sourdough Discard Recipes
More Sourdough Dessert Recipes
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar, (114 grams) + more for rolling
- 1/2 cup light brown sugar, (124 grams), packed
- 1 large egg
- 2 teaspoon vanilla extract, (9 grams)
- 1/2 cup sourdough discard, (143 grams), cold
- 2 1/2 cups all-purpose flour, (322 grams), spooned and leveled
- 1/2 teaspoon fine sea salt, (3 grams)
- 1 teaspoon cornstarch
- Raspberry preserves
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and both sugars.
- Add the egg, vanilla extract, and sourdough discard to the butter-sugar mixture and mix on low speed until fully combined. Scrape down the edges of the bowl as needed.
- In a medium bowl, whisk together the flour, salt, and cornstarch.
- With the mixer on low speed, add the dry ingredients about 1/4 cup at a time until all of the dry ingredients are mixed into the wet ingredients. Do not over mix. The dough will be slightly sticky.
- Cover the bowl with a dish towel and place in the refrigerator for one hour.
- After about 30 minutes and while the dough is still chilling in the refrigerator, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- After the dough has chilled, use a 2 tablespoon cookie scoop to scoop out balls of dough. Gently roll the dough into a ball and roll in sugar.
- Place the cookies onto the parchment paper-lined cookie sheet about 3 inches apart.
- Using a rounded teaspoon or the end of a small spoon, make an indent in each of the cookie dough balls.
- Fill the indent of each cookie with 1/2 teaspoon of the raspberry preserves.
- Place the baking sheet in your preheated oven and bake for 14 to 16 minutes or until the edges of the cookies are lightly golden and set.
- Remove from the oven and let sit for 3 minutes on the pan, and then transfer cookies to a cooling rack to fully cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
