Thumbprint Cookies are a Christmas tradition for many - the cheery red jelly really pops on your cookie plates! Add sourdough for a quick nutritious boost.
I love adding sourdough to my treats, such as Sourdough Sugar Cookies! It just adds that little bit of tummy-happy goodness that helps allow us to enjoy our holiday treats. You can really amp up the flavour when you add a special ingredient, like in Brown Butter Chocolate Chip Cookies.
The kids will love making these as it's basically like playing with play dough. If yours are super young, feel free to mix the dough yourself but then let them roll and make the indents. They just love to feel like helpers, especially when they get to give these cookies as gifts! Pair them with a jar of Homemade Hot Chocolate Mix.
Key Ingredients
Flour - When I'm not using fresh ground flour, I like to use an organic unbleached all-purpose from the store. This is great to keep on hand for quick baked goods.
Sugar - This dough has just white sugar in it to keep the cookies light in colour and taste.
Sourdough - We do add baking powder, so it's ok to use discard here as we aren't counting on it as our only boost of leavening.
Jam - I like classic red jams like strawberry or seedless raspberry.
How to Make Thumbprint Jam Cookies
***See recipe card below for precise measurements and instructions.***
Step 1: Add butter and sugar to a large mixing bowl.
Step 2: Use a hand mixer to cream together.
Step 3: Add wet ingredients to the bowl.
Step 4: Mix until thoroughly combined.
Step 5: Measure out dry ingredients and stir to combine.
Step 6: Stir dry into wet until the dough comes together.
Step 7: Press dough into small balls.
Step 8: Roll dough in sugar to coat.
Step 9: Place dough on lined baking sheet.
Step 10: Press dough to flatten and leave an indent for jam.
Step 11: Bake until set.
Step 12: Once cooled, top with a sprinkling of powdered sugar.
Tips and Tricks
- Use a small cookie scoop to form the cookies, and it then works perfectly to make a round indent.
- You can place these quite close on the baking sheet as they won't spread from the shape you make, which saves you space and lets you get them all in the oven at once!
- Use a small spoon to add the jam to try and keep it nice and neat.
- Make sure the cookies are cooled before topping with powdered sugar or it will melt right in.
FAQs
I recommend at least a couple hours to place the dough in the fridge before baking, but you can absolutely go overnight. Not only do you get that boost of nutrition, but you can take a day to make your dough for several cookies and get them in the fridge. Then you can bake as time allows over the next couple days.
Any jam will do, or a curd, or even hazelnut spread. Feel free to try out fun ice cream toppings such as Caramel Sauce. The best part is you can use up those odds and ends of jam in the fridge and make all different cookies at once.
Sometimes powdered sugar feels quite expensive for what it is, especially if you prefer organic options that don't have additives or cornstarch. It's super easy to just throw a large handful of granulated sugar in a high-powered blender and give it a bitz. Then you can use either a sifter or fine sieve to dust your cookies.
Photos by Dante from Shire by the Sea
More Christmas Cookie Recipes
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Sourdough Thumbprint Cookies
Ingredients
- 120 grams butter
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup sourdough starter or discard
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Topping:
- ¼ cup granulated sugar
- ½ cup raspberry or strawberry jam
- ¼ cup powdered sugar
Instructions
- Cream butter and sugar in large bowl with mixer until light and fluffy for 3-5 minutes.
- Add in sourdough starter, vanilla, and egg and mix until incorporated.
- Add flour, baking powder, and salt into wet until just incorporated. Scrape sides of bowl to make sure everything is combined.
- Cover dough with plastic and refrigerate for at least a few hours or up to 24 hours for long fermentation if desired.
- In a clean small bowl, add ¼ cup granulated sugar.
- Use a tablespoon and scoop out the dough and form into a tight little ball.
- Roll ball into the sugar bowl until well covered.
- When cookies are ready for baking, preheat oven to 350°F.
- Place ball on tray lined with parchment paper and using a spoon or thumb, press an indentation in center until cookie is rounded out. Do this for remainder of dough.
- Add a teaspoon or so of jam in the indent for each cookie.
- Bake for 12-15 minutes, or until cookies are set.
- Remove from oven and allow to cool for 10 minutes on baking sheet before transferring to a rack to cool completely.
Notes
- You can wait to dust with powdered sugar until ready to serve, as it will soak in some as the cookies sit.
- Store on the counter in an airtight container for up to a week or freeze for longer storage.
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