Sourdough Discard Raspberry Thumbprint Cookies (Video)

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These sourdough discard raspberry thumbprint cookies are a family favorite at our house.  We love cookies of any kind and whenever I make these they never last more than a day.  They are simple and easy to make and help to use up some of the homemade jam in my pantry.  The cookie dough can be made ahead of time if you want them to be fully fermented from the sourdough.  This is a great way to turn leftover sourdough discard, along with a few other simple ingredients into a sweet treat.

Why You’ll Enjoy These Sourdough Jam Thumbprints

• The dough can be mixed up days ahead of time, and then rolled out and made into cookies for a last minute dessert
• These cookies are a perfect kitchen project for kids
• They are super soft, with the perfect balance of tart and sweet
• The perfect cookie for holidays like Christmas or Valentine’s Day
• A great way to use up extra sourdough discard in your refrigerator.
• You can fill these delicious cookies with your favorite jam or jelly.

Sourdough Thumbprint Cookie Tips

• If you’re looking for a more natural sweetener, try this cane sugar from Azure Standard
• Refrigerating your dough for at least an hour will make these cookies easier to shape.
• The dough can be made several days ahead of time and kept in the refrigerator.
• To make simple round thumbprint cookies, just roll these in some sugar and into a ball with your hands
• If you want to make heart-shaped sourdough thumbprint cookies for Valentine’s Day, roll out your dough with a rolling pin.  Cut out the cookies with a heart shaped cookie cutter.  Then use your fingers or a spoon to make a heart indentation in each cookie.  Fill with strawberry jam.
• You can make a glaze out of powdered sugar and a little bit of milk to drizzle over the cookies.

Other Sourdough Discard Recipes You Might Enjoy

• Sourdough Discard Chocolate Chip Banana Muffins
• ​Sourdough Love Letter Pastries For Valentine’s Day
• Strawberry Cheesecake Sourdough Sweet Rolls
• Double Chocolate Sourdough Bread

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Tools You May Need

• Stand mixer or a large mixing bowl – my absolute favorite stand mixer is a bosch mixer. I’ve used one almost everyday for years and it has served me so well
• Cookie Paddles – if you get the bosch mixer, I highly recommend you get the cookie paddles which is what I use for mixing up these easy cookies. You will need the metal top for the cookie paddles. I also highly recommend getting the cake paddles as well. I use them all the time.
• If you don’t have a stand mixer, you could use a large bowl and a wooden spoon.
• Parchment Paper
• Baking Sheet
• Ice Cream Scoop
• Measuring Cups and Spoons

What Is Sourdough Discard?

Sourdough starter discard is fermented flour and water that has to be removed or discarded from your sourdough starter before you can feed your starter more flour and water.  Sourdough discard should never actually be thrown out (or discarded) though, because it can be used in hundreds of different recipes.  I always try to keep a fair amount of sourdough discard in a jar in my refrigerator. That way anytime I want to make these sourdough discard muffins or any other discard recipe, I can do so quickly.  Most recipes that call for sourdough discard rely on something else to actually “raise” the end product if applicable. In this case, we’re using baking soda as the leavening agent to make light and fluffy muffins.

If you’re looking for another way to use up some of your sourdough discard, check out all of my favorite sourdough recipes here.

What Are The Health Benefits Of Sourdough?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion.  Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well.  When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest.  A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.   

In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

Simple Ingredients For Old Fashioned Sourdough Thumbprint Cookies

• Butter – I like to use my homemade butter, but use whatever you have
• Sugar – you can use regular white sugar, brown sugar or if you want a healthier option try this cane sugar from Azure Standard
• Flour – I like to buy unbleached all-purpose flour from Azure Standard.  If you want to use whole wheat flour, I suggest making these with half whole wheat and half all-purpose flour so they don’t get too dense.
• Salt – redmond salt is the healthiest because it contains a lot natural minerals.  Salt actually brings out the sweet rich flavor in baked goods.  
• Baking Soda – since we are using sourdough discard for these muffins, we have to add some kind of leavening agent to help them rise.  
• Vanilla Extract 
• Eggs – best if they are at room temperature
• Sourdough discard – this gives the cookies a delightful tangy flavor. You can also make these with active starter.  As long as you’re adding some kind of sourdough starter, you’ll get a good result.

How to Make Sourdough Discard Raspberry Thumbprint Cookies

In the bowl of a stand mixer fitted with the cookie paddle attachment, cream together all the wet ingredients. 

Then add the dry ingredients.  Mix just until combined.

Wrap the dough in plastic wrap or in an airtight container and refrigerate for at least 30 minutes.

If you want this recipe to have long fermented digestive and health benefits, you can leave it in the refrigerator for several days.

When ready to bake, preheat the oven to 350 degrees.

For round thumbprint cookies, divide dough into 1” pieces and roll into 1 inch balls.  

Roll the cookie dough balls in sugar and place on parchment lined baking sheet at least 2 inches apart.

Using your thumb or a spoon, make an indentation in the center of each cookie.

For heart shaped thumbprint cookies, roll out the dough on a lightly floured surface.  

Cut out the cookies using a small heart shaped cookie cutter and place on a cookie sheet.

Make a heart shaped indentation using your fingers or a spoon in the center of each cookie.

For either shape of cookies, fill the indentation with 1 teaspoon of strawberry or raspberry jam.

Bake in the oven for 10-12 minutes or until the edges of the cookies are a light golden brown.  Don’t overbake.  

Allow to cool completely on a cooling rack before storing in an airtight container.  

Best if eaten within 3-5 days.  

These cookies can also be frozen for up to three months.

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21.  I can’t wait to see what all you make!