Are you ready to transform your sourdough discard into a scrumptious treat? These Sourdough Thumbprint Cookies with Discard are not only a delightful way to reduce waste but also a sweet indulgence that will have your taste buds dancing! With a buttery, melt-in-your-mouth texture and a burst of fruity jam in every bite, these cookies are perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this easy recipe will guide you through creating 24 irresistible cookies in just 25 minutes. Get ready to impress your friends and family with this creative twist on a classic favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup jam or preserves (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer or a whisk, cream the butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add the sourdough discard and vanilla extract to the butter and sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter and place them on the prepared baking sheet, spacing them about 2 inches apart.
- With your thumb or the back of a small spoon, gently press down in the center of each dough ball to create a small indentation. This is where the jam or preserves will go.
- Fill each indentation with about 1/2 teaspoon of your chosen jam or preserves. You can use any flavor you like, such as raspberry, apricot, or strawberry.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Sourdough Thumbprint Cookies with Discard as a delightful treat with a cup of tea or coffee!
Tips
- Choose Your Jam Wisely: Experiment with different flavors of jam or preserves to create unique variations of these cookies. Raspberry, apricot, or even a spicy peach preserve can add a fun twist!
- Don’t Overmix the Dough: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If you find the dough too sticky to work with, consider chilling it in the refrigerator for about 15-30 minutes. This will make it easier to form into balls.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center. Remember, they will continue to firm up as they cool.
- Perfect Indentations: To create the perfect thumbprint, use a small spoon or your thumb, but be careful not to press too hard. You want enough space for the jam without compromising the cookie structure.
- Storage Tips: Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them and enjoy later!
- Pair with Beverages: These cookies pair wonderfully with tea or coffee, making them a perfect addition to your afternoon snack or dessert table.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 12mg
