Thumbprint cookies made on a sourdough shortbread base are one of my favorite treats, especially when filled with a rich, fudgy chocolate center. These sourdough thumbprint cookies are simple to make and perfect for a holiday cookie plate — buttery on the outside with a decadent chocolate core.
If you enjoy sourdough cookies, consider also making sourdough gingerbread and sourdough peanut butter blossoms for a full holiday spread.
Important Ingredients in Sourdough Thumbprint Cookies
Sourdough Discard: Use discard that is fresh or only a day or two old to avoid an overly sour flavor. I use 100% hydration discard; if yours is very runny, add a little extra flour to the dough.
Unsalted Butter: I recommend unsalted butter so you can control the salt in the recipe. Salted butter varies by brand; if you use it, reduce the added salt. Use softened butter for the best texture.
Powdered Sugar: Powdered sugar creates a tender, delicate shortbread texture.
Vanilla Extract: With a short ingredient list, good-quality vanilla makes a difference in flavor.
All-Purpose Flour: These cookies work best with all-purpose flour (around 11.5% protein). Avoid bread flour, which will make the cookies tougher.
Chocolate Chips: Use good-quality semi-sweet chocolate for a balanced, rich filling. Milk chocolate will be lighter; dark chocolate will give a deeper flavor.
Corn Syrup: A small amount of corn syrup helps the filling achieve a fudgy, soft consistency. You can substitute heavy cream if you prefer, though the texture will differ.
Mixing Up Sourdough Thumbprint Cookies
These cookies come together quickly. Beat room-temperature butter with a mixer until it lightens slightly in color. Add powdered sugar and beat until light and fluffy, then add the sourdough discard, vanilla and salt. Mix in the flour until just combined — avoid overmixing so the cookies stay tender.
Scooping Cookie Dough and Making a Thumbprint
Scoop the dough into small balls — this recipe yields about 12 cookies (double the recipe if you want more). Place each ball on a parchment-lined baking sheet and press a thumbprint into the center of each cookie. The indent will hold the chocolate filling.
Bake Thumbprint Cookies
Bake at 350°F (175°C) for about 10 minutes. The cookies may puff and reduce the thumbprint size; immediately after removing from the oven, press the center gently with the back of a teaspoon to re-form a small well for the filling. Let the cookies cool slightly before filling.
Mix up the Chocolate Filling
While the cookies bake, prepare the chocolate filling. Place chocolate chips, butter and corn syrup in a microwave-safe bowl and heat in short increments (15–30 seconds), stirring between each interval until smooth. Be careful not to overheat the chocolate. Alternatively, melt over a double boiler. When the cookies are slightly cooled, spoon the fudgy chocolate into each thumbprint.
Let Cookies Cool
Although warm cookies are tempting, the chocolate filling firms up and becomes fudgier as it cools to room temperature. Allow the cookies to cool completely before serving for the best texture.
Looking for More Amazing Cookie Recipes?
Frequently Asked Questions
How do I store leftover cookies?
Because this is a small batch (about 12 cookies), extras freeze well. Store cooled cookies in an airtight container in the freezer and remove a few hours before serving so they come to room temperature.
Do I have to use corn syrup in the filling?
Corn syrup helps the filling stay soft and fudgy. If you prefer not to use it, substitute heavy cream — the filling will still be tasty, but the texture will set differently.
What other fillings could I use?
Thumbprint cookies accept many fillings: jam, lemon curd, Nutella or other ganaches all work well. Get creative with flavors you love.
Sourdough Thumbprint Cookies
20
10
30
12 cookies
Equipment
-
mixer or hand mixer
-
cookie scoop
-
cookie sheet
-
parchment paper
Ingredients
Sourdough Thumbprint Cookie
- 113 grams unsalted butter, softened (about 1/2 cup)
- 70 grams powdered sugar (about 1/2 cup)
- 60 grams sourdough discard (see notes)
- 4 grams vanilla extract (about 1 teaspoon)
- 2 grams salt (about 1/2 teaspoon)
- 150 grams all-purpose flour (about 1 cup)
Chocolate Filling
- 50 grams semi-sweet chocolate chips (about 1/4 cup)
- 20 grams unsalted butter (about 1 1/2 tablespoons)
- 5 grams corn syrup (about 1/2 tablespoon)
Instructions
Sourdough Thumbprint Cookies
- Preheat the oven to 350°F (175°C).
- Beat the softened butter until light and fluffy. Add powdered sugar and beat until smooth and airy. Mix in the sourdough discard, vanilla and salt until combined.
- Add the flour and mix until the dough comes together.
- Scoop the dough into small balls (about 2 tablespoons each). Place on a parchment-lined baking sheet and press a thumbprint in the center of each ball.
- Bake for about 10 minutes. If the centers have puffed up, press them down gently with the back of a teaspoon to form a small well. Let the cookies cool.
- Chocolate Filling: Place chocolate chips, butter and corn syrup in a microwave-safe bowl. Heat in short increments, stirring between intervals, until melted and smooth. (You may use a double boiler if preferred.)
- Spoon the chocolate filling into each cookie’s thumbprint and let them cool completely so the filling sets.
Notes
Sourdough Discard: Use discard that is fresh or only a day or two old to avoid strong sour flavors. If your discard is very loose, add a bit more flour to the dough.
Chocolate Chips: Semi-sweet chocolate offers a balanced flavor; use milk or dark chocolate to suit your preference.
Nutrition
Nutrition information is an approximation.