The Best Sourdough Thumbprint Cookies

Are you looking for a delicious cookie to bake for the holidays? Or perhaps a cookie that will pair nicely with a cup of tea? Well then look no further. My sourdough thumbprint cookies are sure to please!

Thumbprint cookies have been around since the 19th century. Additionally, thumbprint cookies have been called other names such as Polish tea cakes, bird’s nests cookies, or butterballs. Click here to find out more about the history of thumbprint cookies.

Also, something that I love about sourdough thumbprint cookies is that you can use your favorite jam, or even fruit preserves, to fill the thumbprint in the center of the cookie. This is a wonderful way to put some of your homemade jam to good use. In addition, you are not limited to just one jam or fruit preserve flavor either. You can use a variety so that there’s a good variety of fruity goodness!

What Do the Best Sourdough Thumbprint Cookies Taste Like?

These sourdough cookies have browned butter in them which give them a rich, nutty flavor. The vanilla extract adds a depth of sweetness to the cookie as well as the cane sugar and brown sugar. Additionally, if rolled in the cane sugar, these cookies will be crystalized on the outside and soft on the inside. Lastly, they are completed with a delicious fruity pool in the center of the cookie.

Equipment Needed for the Best Sourdough Thumbprint Cookies

Small Pot

Wooden Spoon

Whisk

Mixing Bowls

Small, Shallow Bowl (optional)

Cookie Sheets

Measuring Cups

Measuring Spoons

Parchment Paper

Kitchen Scale (not required, but I highly recommend)

Ingredients Needed for the Best Sourdough Thumbprint Cookies

Butter- 1 and 1/2 sticks (163g)

Cane Sugar- 3/4 cup (163g) + a few tablespoons to roll the cookie dough balls in (optional)

Brown Sugar- 1/2 cup (61g)

All-purpose Flour- 2 cups and 1 tablespoon (259g)

Baking Soda- 1 and 1/2 teaspoons

Finely Ground Salt- 1/2 teaspoon

Corn Starch- 3 teaspoons

Active Sourdough Starter- 3/4 cup (163g)

Egg- 1

Vanilla Extract- 2 tablespoons

Steps for Making the Best Sourdough Thumbprint Cookies

1. Begin by browning the butter. To brown the butter, simply take a small pan and put it over medium heat on the stove. Add the butter and whisk frequently until the butter turns an amber/honey like color with brown build up on the bottom of the pan. Remove the pan from the heat and pour the browned butter into a small heatproof bowl.
2. Next, stick the small bowl of browned butter into the fridge and let it sit until it has cooled (about an hour or so).
3. After the browned butter has cooled, add the butter and sugars to a mixing bowl. Mix the browned butter and sugars until they form a wet sand like consistency and they are uniform.
4. Then add the wet ingredients, the sourdough, egg, and vanilla, to the butter mixture. Mix it all together, but be careful not to overmix. Set aside.
5. Now, mix together the flour, baking soda, salt, and corn starch. Then add the flour mixture to the sourdough mixture slowly. Mix until everything is uniform. Next, cover the cookie dough and stick it it the fridge for at least a couple hours or overnight.

After Cooling in the Fridge…

1. When the cookie dough has hardened, take it out of the fridge and roll the cookie dough into ping-pong sized balls and preheat your oven to 375 degrees Fahrenheit. Pour a little sugar is a small, shallow bowl to roll the cookie dough balls in (optional). Stick the dough balls on the cookie sheet lined with parchment paper, making sure to space the dough balls out at least a few inches. And then, use your thumb to make an indentation in the center of each dough ball. Make sure that you smooth out any cracks that might form in the dough to prevent jam from spilling out of the cookies.
2. Soften your jam or fruit preserve in the microwave for a few seconds until it is liquid like. Spoon the jam into each of the indentations and then stick the cookies into the oven for about 10-13 minutes or until the cookies are golden around the edges. Let the cookies cool a few minuets and then transfer to a cooling rack and enjoy!

How to Store the Best Sourdough Thumbprint Cookies

You can store these cookies in an airtight container or sealed bag for a few days and up to a week or so for the best flavor.

In addition, you can freeze the cookie dough as well. To freeze, roll out your cookie dough balls that you have just taken out of the fridge, but wait to roll them in sugar until you are getting ready to bake them. Then put the cookie dough balls in some sort of freezer safe air-tight container or sealed bag.*

*Note that the bake time might be a little longer for the cookie dough balls if you are cooking them after they were frozen.

Tips and Tricks

• I highly recommend using a kitchen scale for precise measurements and better consistency. And a scale also helps to cut down on the amount of dishes you will have to wash! Click here for an affordable kitchen scale option.
• A rubber spatula works really well when you are mixing the dry mixture (the all-purpose flour mixture) into the wet mixture (the sourdough mixture.) This allows you to be able to scrape down the side of the bowl to fully incorporate everything together.
• You can do the float test to make sure your sourdough is ready to use. Simply take a small bowl, add water to the bowl, and add about a tablespoon of sourdough starter. If the sourdough starter floats, then it is ready to go! If not, wait a few more hours.
• Another way to tell if the sourdough starter is ready is if it seems to be bubbly and foamy at the top.
• Be sure to have enough space between the cookie dough. They do tend to expend more then you might think that they will. This typically is not a big deal. However, your cookies will just look a little more square rather then round.

The Best Sourdough Thumbprint Cookies

Delicious sourdough sugar cookies with a fruity center. These cookies are prefect for the holidays and/or a nice cup of tea!

Print Recipe Pin Recipe

Course Dessert, Snack

Equipment

• Small Pot
• Wooden Spoon
• Whisk
• Mixing Bowls
• Small, Shallow Bowl (optional)
• Cookie Sheet(s)
• Measuring Cups
• Measuring Spoons
• Parchment Paper
• Kitchen Scale (not required, but I highly recommend)

Ingredients

  

• Butter- 1 and 1/2 sticks 163g
• Cane Sugar- 3/4 cup 163g + a few tablespoons to roll the cookie dough balls in (optional)
• Brown Sugar- 1/2 cup 61g
• All-purpose Flour- 2 cups and 1 tablespoon 259g
• Baking Soda- 1 and 1/2 teaspoons
• Finely Ground Salt- 1/2 teaspoon
• Corn Starch- 3 teaspoons
• Active Sourdough Starter- 3/4 cup 163g
• Egg- 1
• Vanilla Extract- 2 tablespoons

Instructions

 

• Begin by browning the butter. To brown the butter, simply take a small pan and put it over medium heat on the stove. Add the butter and whisk frequently until the butter turns an amber/honey like color with brown build up on the bottom of the pan. Remove the pan from the heat and pour the browned butter into a small heatproof bowl.
• Next, stick the small bowl of browned butter into the fridge and let it sit until it has cooled (about an hour or so).
• After the browned butter has cooled, add the butter and sugars to a mixing bowl. Mix the browned butter and sugars until they form a wet sand like consistency and they are uniform.
• Then add the wet ingredients, the sourdough, egg, and vanilla, to the butter mixture. Mix it all together, but be careful not to overmix. Set aside.
• Now, mix together the flour, baking soda, salt, and corn starch. Then add the flour mixture to the sourdough mixture slowly. Mix until everything is uniform. Next, cover the cookie dough and stick it it the fridge for at least a couple hours or overnight.
• After Cooling in the Fridge…
• When the cookie dough has hardened, take it out of the fridge and roll the cookie dough into ping-pong sized balls and preheat your oven to 375 degrees Fahrenheit. Pour a little sugar is a small, shallow bowl to roll the cookie dough balls in (optional). Stick the dough balls on the cookie sheet lined with parchment paper, making sure to space the dough balls out at least a few inches. And then, use your thumb to make an indentation in the center of each dough ball. Make sure that you smooth out any cracks that might form in the dough to prevent jam from spilling out of the cookies.
• Soften your jam or fruit preserve in the microwave for a few seconds until it is liquid like. Spoon the jam into each of the indentations and then stick the cookies into the oven for about 10-13 minutes or until the cookies are golden around the edges. Let the cookies cool a few minuets and then transfer to a cooling rack and enjoy!

Notes

How to Store the Best Sourdough Thumbprint Cookies

You can store these cookies in an airtight container or sealed bag for a few days and up to a week or so for the best flavor.

In addition, you can freeze the cookie dough as well. To freeze, roll out your cookie dough balls that you have just taken out of the fridge, but wait to roll them in sugar until you are getting ready to bake them. Then put the cookie dough balls in some sort of freezer safe air-tight container or sealed bag.*

*Note that the bake time might be a little longer for the cookie dough balls if you are cooking them after they were frozen.

Tips and Tricks

I highly recommend using a kitchen scale for precise measurements and better consistency. And a scale also helps to cut down on the amount of dishes you will have to wash! Click here for an affordable kitchen scale option.

A rubber spatula works really well when you are mixing the dry mixture (the all-purpose flour mixture) into the wet mixture (the sourdough mixture.) This allows you to be able to scrape down the side of the bowl to fully incorporate everything together.

You can do the float test to make sure your sourdough is ready to use. Simply take a small bowl, add water to the bowl, and add about a tablespoon of sourdough starter. If the sourdough starter floats, then it is ready to go! If not, wait a few more hours.

Another way to tell if the sourdough starter is ready is if it seems to be bubbly and foamy at the top.

Be sure to have enough space between the cookie dough. They do tend to expend more then you might think that they will. This typically is not a big deal. However, your cookies will just look a little more square rather then round.

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Are you in need of a good kitchen scale? If so, I recommend this one! It’s super affordable and easy to use.

Also, I really love this parchment paper. It’s unbleached and compostable, making it a safer, eco friendly option.

Check Out My Salted Caramel Pretzel Cookie Recipe

This recipe is a great way to use up sourdough discard!

Did You Make These Cookies? Comment Below How They Turned Out!