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These sourdough thumbprint cookies are the most delightful little cookie with a sourdough twist. Soft, buttery sugar cookie dough is rolled in sugar, topped with raspberry jam, and baked to perfection.
This recipe is one you didn’t realize you needed. It’s been a long time since I had this classic cookie recipe. We were having some friends over and I just wanted an easy recipe that could be made in advance.
This one hit the spot in every way.
Absolutely delicious. A super soft and buttery sugar cookie is paired with raspberry jam for an absolutely wonderful dessert. Everyone kept raving at how good they were.
A few of my kids declared these were the best thing they had ever eaten, which is partially flattering while also being a little bit offensive. But it just goes to show how much we adored them.
So beware — it is incredibly difficult to only eat one.
While they really are perfect for any celebration, this is a must-have holiday cookie that you will want to keep in your pocket.
Why you will love this recipe:
Easy recipe: Since it can be made days ahead of time, it’s as simple as making the dough, refrigerating, shaping, adding the jam, and baking. The kids had so much fun making these.
Delicious: Probably some of the best cookies I’ve ever eaten. They are super soft and sweet with the perfect balance of tartness.
Perfect for the holiday season: These are the perfect Christmas cookies. Everyone will be asking for the recipe.
Great way to use extra sourdough discard: If you are a sourdough baker, you know that we always have extra discard around. Why not use it to make sourdough cookies?
Sourdough Thumbprint Cookie Tips
The cookie dough can be made up to 3 or 4 days in advance. The longer it sits in the fridge, the more it ferments and the grains are broken down.
Don’t over-mix the dough. Add in the flour mixture and stir until just combined.
Refrigerate dough for at least an hour to help it hold its shape during baking.
Try not to overfill the cookies with jam or else they could leak all over.
Ingredients
Unsalted butter – For baking I like to use unsalted butter. This way you can control the amount of salt added to the recipes.
Granulated sugar, divided — This is for the cookie dough, as well as to roll the cookies into before baking.
Egg
Sourdough discard — While you could use active sourdough starter, I like to use discard. It will add more tangy flavor and it’s an easy way to use it up.
Raspberry jam – Really any jam will work, but raspberry jam is my favorite jam. This sweet and slightly tart jam pairs perfectly with the buttery cookie. Strawberry jam would also be delicious!
Powdered sugar (optional)
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In the bowl of a stand mixer, add softened butter and 3/4 cup sugar.
Cream them together for a few minutes until they become light and fluffy.
Add your sourdough discard, egg, and vanilla extract. Mix until combined. Scrape down the sides a few times during the mixing.
In a separate bowl, combine the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients about 1/3 at a time, mixing briefly after each addition, and mix until just incorporated.
Roll into a disk and either wrap in plastic wrap or place in a bowl with a lid.
Place in the refrigerator for at least 30 minutes to firm up.
Long version: Refrigerate for at least 24 hours. For those that are gluten sensitive, I recommend fermenting in the fridge for 3 days. The sourdough flavor will increase and the gluten will break down, making them easier to digest.
Preheat the oven to 375 degrees Fahrenheit.
Prepare a baking sheet with parchment paper for easy clean up.
Place 1/4 white sugar in a small bowl.
Using a cookie scoop or tablespoon, scoop the dough into small balls, about 1 tablespoon in size. A cookie scoop is really handy for this to get even balls.
Roll in the palms of your hands until a smooth ball forms.
Roll the cookie dough balls in the bowl of sugar and place on the prepared baking sheet at least 2” apart.
Using a small spoon (I used a 1/2 tablespoon), press into the dough ball in the center to create a well.
Add about a teaspoon of jam to the center of each cookie.
You could also add the jam to a piping bag and fill the wells that way.
Repeat until all the cookies are filled.
Place in the hot oven and bake for 10-12 minutes or until the cookies start to turn golden on the edges. Any longer and they will crisp up.
Transfer carefully to a cooling rack.
Dust with powdered sugar if desired.
Storage
Store in an airtight container at room temperature for up to a week.
You can also place them in a freezer-safe container or plastic bag and freeze for up to 3 months. I like to freeze them in single layers with parchment paper between them to prevent any sticking.
FAQ
How do you keep thumbprint cookies from cracking?
If the cookies start to crack while placing the indent in them, simply re-roll them in your hands and retry to create the well.
How do you keep thumbprint cookies from spreading?
Refrigerating the cookie dough for at least an hour will help prevent the dough from spreading too much. The good news is that even if they do spread, they still taste amazing, just not as pretty.
Should you fill thumbprint cookies before or after baking?
Thumbprint cookies should be filled before baking. Baking the jam helps set it and allows them to be left at room temperature.
Can these cookies be long fermented?
Yes! Simply make the cookie dough according to directions, then wrap in plastic wrap or place in a bowl with a lid. Refrigerate for at least 24 hours or up to four days. For those who are more sensitive to gluten and need a long fermentation, I would recommend at least 3 days. This gives the dough enough time to break down more of the grains and phytic acid.
If you try this recipe and love it, I would appreciate it if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.
1/3cupor more raspberry jam, or whatever jam you prefer
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Instructions
In the bowl of a stand mixer, add softened butter and sugar. Cream them together for a few minutes until they become light and fluffy.
Add your sourdough discard, egg, and vanilla extract. Mix until combined. Scrape down the sides a few times during the mixing.
In a separate bowl, combine the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients about 1/3 at a time, mixing briefly after each addition, and mix until just incorporated.
Roll into a disk and either wrap in plastic wrap or place in a bowl with a lid.
Place in the refrigerator for at least 30 minutes to firm up.
Preheat the oven to 375 degrees Fahrenheit.
Prepare a baking sheet with parchment paper for easy clean up.
Place reserved white sugar in a small bowl.
Using a cookie scoop or tablespoon, scoop the dough into small balls, about 1 tablespoon in size.
Roll in the palms of your hands until a smooth ball forms.
Roll the cookie dough balls in the bowl of sugar and place on the prepared baking sheet at least 2” apart.
Using a small spoon, press into the dough ball in the center to create a well.
Add about a teaspoon of jam to the center of each cookie.
Repeat until all the cookies are filled.
Place in the hot oven and bake for 10-12 minutes or until the cookies start to turn golden on the edges. Transfer carefully to a cooling rack.
Dust with powdered sugar if desired.
Notes
Long fermented version: Refrigerate for at least 24 hours. For those that are gluten sensitive, I recommend fermenting in the fridge for 3 days. The sourdough flavor will increase and the gluten will break down, making them easier to digest.
The cookie dough can be made up to 3 or 4 days in advance. The longer it sits in the fridge, the more it ferments and the grains are broken down.
Don’t over-mix the dough. Add in the flour mixture and stir until just combined.
Refrigerate dough for at least an hour to help it hold its shape during baking.
Try not to overfill the cookies with jam or else they could leak all over.
These are the most amazing cookies, highly addicting, and so easy to make!!