Sourdough Jam Thumbprints

5 from 1 vote

Sourdough Jam Thumbprints

Buttery, spiced shortbread with a dollop of jam in the center, these Sourdough Jam Thumbprints will be the star of your cookie box. Sourdough discard adds a delicious tangy flavor that balances the buttery flavor of shortbread.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 133kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

226 grams salted butter softened, add ¼ teaspoon if using unsalted
170 grams cane sugar
1 teaspoon vanilla extract
57 grams sourdough discard
383 grams all purpose flour
½ teaspoon ground allspice
¼ teaspoon ground cloves

Topping

65 grams Turbinado sugar

Filling

170 grams Homemade Cranberry Jam strained

Metric - US Customary

Instructions

Prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Cream the butter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and butter is light and fluffy, about 3 minutes.
226 grams salted butter, 170 grams cane sugar, 1 teaspoon vanilla extract
Make the dough: Add the sourdough discard and dry ingredients. Mix together until combined into a smooth dough, it will be a little crumbly.
57 grams sourdough discard, 383 grams all purpose flour, ½ teaspoon ground allspice, ¼ teaspoon ground cloves
Add the Turbinado sugar to a small bowl.
65 grams Turbinado sugar
Shape the dough: Using your hands, form the dough into 30 balls and roll in the turbinado sugar.
Place the dough on the prepared cookie sheets (15 per sheet, 3 x 5) and press your thumb into the center to create an indent. Fill with jam.
170 grams Homemade Cranberry Jam
Bake: Bake for 19 to 22 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.

Notes

Weigh your ingredients. Measuring by weight is much more accurate than by volume (with tablespoons and cups)
Both sourdough discard and active sourdough starter will work for this recipe.
This recipe was developed using salted butter, add ¼ to ½ teaspoon salt to your cookie dough if you choose to use unsalted butter.
If you use any of my homemade preserves recipes, be sure to strain them first.
High altitude, bake for 18 to 20 minutes.

Nutrition