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–+ servings
A pile of sourdough thumbprint cookies, one with a bite taken out of it.

Sourdough Thumbprint Cookies with Jam

By: Trang Doan
These sourdough thumbprint cookies are made with a buttery sourdough shortbread base and filled with your favorite jam for the perfect balance of sweet, tangy, crisp, and melt-in-your-mouth delicious.
Servings : 15 cookies
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Prep Time : 30 minutes
Cook Time : 17 minutes
Chilling Time : 1 hour
Total Time : 1 hour 47 minutes

Equipment

  • Stand Mixer
  • Baking Sheet
  • 1-½ Tbsp Cookie Scoop

Ingredients 

  • 113 grams (4 oz) unsalted butter
  • 75 grams (6 tablespoon) granulated sugar
  • 1 grams (⅛ teaspoon) kosher salt
  • 8 grams (1 ½ teaspoon) pure vanilla extract
  • 40 grams sourdough starter discard 100% hydration
  • 130 grams (1 cup) all-purpose flour
  • 25 grams (3 tablespoon) cornstarch
  • Extra granulated sugar for topping
  • 100 grams (5 tablespoon) strawberry guava jam

Instructions

  • Cream butter with sugar - Add softened butter, sugar, salt, and vanilla to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.
    113 grams unsalted butter, 75 grams granulated sugar, 1 grams kosher salt, 8 grams pure vanilla extract
  • Incorporate sourdough starter - Add sourdough starter and continue beating until fluffy and creamy.
    40 grams sourdough starter discard
  • Add dry ingredients - Sift flour and cornstarch directly into the stand mixer bowl with the wet ingredients. Stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    130 grams all-purpose flour, 25 grams cornstarch
  • Scoop and chill - Portion the cookie dough with a 1 ½-tablespoon cookie scoop and place them on a lined baking sheet. Roll into balls. Cover and refrigerate for 1 hour before baking.
  • Preheat the oven to 350°F.
  • Fill with jam - Roll the dough balls in granulated sugar, place 12 on a half sheet baking sheet. Create an indentation in the middle of each dough ball using the back of a ½-teaspoon measuring spoon. Fill each “thumbprint” with 1 teaspoon of strawberry guava jam.
    Extra granulated sugar for topping, 100 grams strawberry guava jam
  • Bake - Bake in the preheated oven for about 17 minutes, until the bottom edges are golden brown. The second batch with the 3 remaining cookies takes only 13 minutes to finish baking.
  • Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.

Notes

Storage: Store your sourdough thumbprint cookies in an airtight container at room temp for 3 to 5 days. Or freeze for up to 6 months.

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 29mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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