Sourdough Discard Raspberry Thumbprint Cookies
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.
Ingredients
- ½ cup butter
- ¾ cup sugar
- ⅓ cup sourdough discard
- 1 egg
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- 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.
Notes
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.
