Sourdough Thumb-Print Cookies
COOKIE DOUGH INGREDIENTS:
• 8 tablespoons (113 g) unsalted butter room temperature
• 3/4 cups (150 g) granulated white sugar
• 1 large egg room temperature
• 1 teaspoon (5 g) vanilla extract
• 1/4 cup (50 g) sourdough starter discard room temperature
• 2 1/2 cups (300 g) all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
OTHER INGREDIENTS NEEDED:
• 1/4 cup granulated sugar for rolling the cookies
• 1/3 cup strawberry jam
• 1/3 cup powdered sugar for dusting the cookies
INSTRUCTIONS
1. Preheat oven to 350°F (176° C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix wet ingredients: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and sourdough starter discard and beat until combined.
3. Add dry ingredients: Add the flour, baking powder and salt to the wet ingredients and use the electric mixer to incorporate them until just mixed. Use a spatula to scrape the sides of the bowl, making sure all of the ingredients have been combined.
4. Shape the cookies: Place â…“ cup of granulated sugar in a small bowl. Use a cookie scoop to measure out a 1 tablespoon size portion of cookie dough and shape into a ball. Roll it in the granulated sugar to coat. Place the dough ball on the baking sheet and use your thumb or the back of a measuring spoon to press an indentation into the dough ball. Spoon ½ teaspoon of jam into the indentation. Repeat with remaining dough.
5. Bake: Bake the cookies for 13-15 minutes. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Once cookies have cooled completely, dust the tops with powdered sugar. Enjoy!😊