Soft, buttery, and filled with sweet jam, these sourdough discard thumbprint cookies are a delicious twist on the classic jam drop. Instead of a traditional shortbread base, this recipe uses sourdough discard to add subtle depth of flavor and a light, tender texture. The best part? The dough ferments in the fridge for at least an hour, making the cookies even more flavorful and easier to digest.
Whether you’re looking for a way to use up extra sourdough discard or simply want a simple, nostalgic bake, these jam-filled cookies are perfect. With a crisp outer layer and a soft, jammy center, they pair beautifully with tea, coffee, or as a little afternoon treat.
This recipe is easy to make, requires no kneading or complicated techniques, and is highly customizable—swap out the jam for your favorite flavors or experiment with fillings like nut butter or lemon curd.
Sourdough Discard Jam Drops
Buttery, tender thumbprint cookies made with sourdough discard and filled with your favorite jam. These cookies have a subtle tang from the fermentation that perfectly complements the sweet jam center.
- Tips for Success:
- Room temperature ingredients will give you the best results
- Don’t skip the fermentation time – it develops the flavor!
- The dough can be made ahead and stored in the fridge for up to 24 hours
- Any jam works well – try raspberry, strawberry, apricot, or even lemon curd
- Store in an airtight container for up to 5 days
- The unfilled cookies can be frozen for up to 3 months
Storage:
Ingredients
- 130g unsalted butter, softened
- 120g organic raw sugar
- 1 large egg, at room temperature
- 100g sourdough discard
- 220g all-purpose flour
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Raspberry jam (or other jam/spread of choice)
Directions
- In a mixing bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes
- Add the egg and vanilla, mixing until smooth
- Stir in the sourdough discard until fully combined
- In a separate bowl, whisk together the flour and baking powder
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours)
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper
- Roll small portions of dough (about 1 tablespoon each) into balls
- Place dough balls on the prepared tray, leaving space between each
- Use your thumb or a spoon to press a small indentation in the center of each cookie
- Fill each indentation with your chosen jam
- Bake for 12-15 minutes, or until lightly golden around the edges
- Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely
Nutrition
These cookies are a delightful treat made with simple, wholesome ingredients. The sourdough discard adds beneficial fermentation and reduces food waste.
Why You’ll Love This Recipe
- A great way to use sourdough discard – Instead of wasting it, you can turn your discard into a delicious treat.
- Soft & buttery texture – The balance of fermentation and butter creates a melt-in-your-mouth bite.
- No-knead, easy method – Simple mixing, chilling, and baking—no complex sourdough techniques required.
- Customizable – Use your favorite jams, or experiment with fillings like lemon curd, nut butter, or chocolate.
- Make-ahead friendly – The dough can be refrigerated overnight or even frozen for future baking.
Tips & Tricks for Perfect Thumbprint Cookies
- Chill the dough – This helps control spreading and develops better flavor.
- Use thick jam – Runny jams may spread too much during baking. If needed, mix your jam with a teaspoon of cornstarch to thicken it.
- Press deep indentations – The cookies will puff up slightly while baking, so press deep enough to hold a generous amount of jam.
- Don’t overbake – The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool.
What Are Jam Drops (Thumbprint Cookies)?
Jam drops, also known as thumbprint cookies, are a classic tea-time treat that originated in Sweden, where they are called Hallongrotta (meaning “raspberry cave”). Traditionally, they are made with a buttery shortbread dough and filled with raspberry jam.
This sourdough version gives them a slight tang and a softer texture, making them even more unique. The fermentation process enhances the overall flavor while also making them easier to digest. These cookies are a great example of how traditional baking and sourdough techniques can come together to create something simple yet special.
Final Thoughts
If you’re looking for a simple, no-fuss way to use up your sourdough discard, these jam thumbprint cookies are a must-try. The fermented dough, soft texture, and fruity jam filling make them the perfect balance of comfort and indulgence. Whether you enjoy them fresh out of the oven with a cup of tea or gift them to a friend, these cookies are sure to become a staple in your sourdough baking routine!
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