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sourdough jam cookies on a silver tray

Sourdough Jam Cookies (Long Ferment)

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Prep Time 10 minutes
Cook Time 15 minutes
Ferment Time 6 hours
Course Dessert
Cuisine American

Ingredients
  

  • 1 Cup Butter, Softened
  • 1 Cup Raw Sugar
  • 1/2 Cup Sourdough Discard Or active starter.
  • 1 Fresh Egg
  • 1 tsp. Vanilla
  • 1 tsp. Sea Salt
  • 2 1/2 Cups Organic White Flour
  • 1 Pint Favorite Jam This needs to be VERY firm jam.

Instructions
 

Mix the Dough

  • Cream the 1 cup of butter and 1 cup of sugar together.
  • Add the 1/2 cup of sourdough discard (or active starter), 1 egg, and 1 tsp. of vanilla. Mix until incorporated.
  • In a separate bowl, mix the 1 tsp. of sea salt and the 2 1/2 cups of flour. Mix into the wet ingredients in 1 cups increments. Mix only until blended - do NOT overmix. Knead by hand to finish, if necessary.
  • Cover and set aside to ferment for six hours (or overnight if your house is cold). If you know you'll be busy, place the dough in the fridge for up to 48 hours.

Shape the Dough

  • Preheat the oven to 350F/176C.
  • To make thumbprint jam cookies, divide the dough into 18-24 equal balls. To do this easily, I roll the dough into a log and then cut it in half. I keep cutting each section in half until I have 24 (roughly) even pieces. You can also use a kitchen scale to weigh them.
  • After rolling each section of dough into a tight ball, press your thumb into the center evenly to create a depression in which the jam will be spooned.
  • Place 1-2 teaspoons of jam in each hole. Don't go overboard or it will simply leak out of your cookie while baking. The jam must be very firm with no extraneous liquid.
  • Place the cookies on a parchment paper lined cookie sheet. Bake for 20-25 minutes or until slightly golden.
  • Remove the cookies with the parchment onto a baker's rack and allow to cool to until set up.

Notes

Use your thumb to make and indent in the top of the cookie for the jam to fill. I like to use a spoon, too, to widen and smooth the hole.
Watch the sides of the cookies to be sure they don't break. If they do, simply smooth them back together.
Bake time can vary from oven to oven, so test this recipe in yours.
  • For example, when I bake in my tripped out toaster oven, I usually need to subtract a few minutes.
  • When I'm in my larger oven, I may need to add a few minutes.
This recipe is perfect for using up half-filled jam jars from the fridge, so be sure to rummage around in there before you open a new jar.
Keyword healthy treats, long ferment, sourdough discard cookies
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