15 Sourdough Discard Christmas Cookie Recipes (Tangy Twist)

Spicy Sourdough Ginger Snaps

Spicy Sourdough Ginger Snaps are a delightful twist on the traditional ginger snap cookie, incorporating sourdough discard for added flavor and moisture. These cookies are crisp around the edges and soft in the center, featuring warm spices like ginger, cinnamon, and cloves that evoke the cozy spirit of Christmastime. Perfect for gifting or enjoying with a hot cup of tea, these cookies are a fantastic way to use up leftover sourdough starter.

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set this dry mixture aside.
3. In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the egg, sourdough starter, and molasses to the butter and sugar mixture. Beat on low speed until combined. Scrape down the sides of the bowl as needed.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.
6. If the dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes to make it easier to roll.
7. Scoop tablespoon-sized amounts of dough and roll them into balls. If desired, you can roll the balls in granulated sugar to coat them for a sweet, crispy exterior.
8. Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look underbaked but will firm up as they cool.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
11. Enjoy your Spicy Sourdough Ginger Snaps with a glass of milk or a cup of tea. Store any leftovers in an airtight container.

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Chocolate Chip Sourdough Cookies

Chocolate Chip Sourdough Cookies are a delicious twist on the classic chocolate chip cookie, incorporating sourdough discard to enhance both flavor and texture. These cookies are thick, chewy, and loaded with chocolate chips, making them perfect for any occasion, especially around the holidays. The use of sourdough starter adds a subtle tanginess that balances beautifully with the sweetness of the chocolate, making them irresistible.

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside.
3. In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add the egg and vanilla extract to the butter and sugar mixture, mixing on low speed until well blended. Scrape down the sides of the bowl as needed.
5. Stir in the sourdough starter until fully incorporated into the wet mixture.
6. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
7. Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each scoop to allow for spreading during baking.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set but still soft.
10. Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

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Sourdough Snickerdoodles

Sourdough Snickerdoodles are a delightful variation of the classic snickerdoodle cookie, incorporating sourdough discard to add depth of flavor and a slight tanginess. These soft and chewy cookies are rolled in a mix of cinnamon and sugar, giving them a warm and inviting twist perfect for holiday baking or cozy gatherings.

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set them aside.
2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined. Set the dry mixture aside.
3. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as necessary.
5. Stir in the sourdough starter until it is well blended into the butter mixture.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.
7. In a small bowl, combine the cinnamon and granulated sugar for rolling the cookies.
8. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture until well-coated.
9. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
11. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

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Peanut Butter Sourdough Cookies

Peanut Butter Sourdough Cookies are a scrumptious treat that combines the rich, nutty flavor of peanut butter with the unique tanginess of sourdough discard. These cookies are soft and chewy, making them a perfect addition to your holiday baking repertoire. With chunks of chocolate and a hint of vanilla, they’re sure to delight friends and family alike.

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper. Set them aside.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the peanut butter to the butter and sugar mixture, and continue to mix until fully incorporated.
5. Add the egg and vanilla extract to the mixture, mixing on low speed until everything is well combined. Be sure to scrape down the sides of the bowl as needed.
6. Stir in the sourdough starter until it is fully mixed into the dough.
7. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
8. If you’re using chocolate chips, fold them into the dough at this stage, ensuring they are evenly distributed.
9. Using a tablespoon or cookie scoop, portion out the dough, and roll each portion into a ball. Place them on the prepared baking sheets, leaving space between each ball for spreading.
10. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set but still soft.
11. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Peanut Butter Sourdough Cookies!

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Cranberry Orange Sourdough Biscotti

Cranberry Orange Sourdough Biscotti are a delightful twist on the classic Italian cookie, perfect for dipping into coffee or tea during the holiday season. These biscotti combine the bright flavor of orange zest with the tartness of dried cranberries, all while utilizing sourdough discard for a unique texture and flavor. They are twice-baked to achieve the signature crunchy bite, making them a wonderful treat to share or enjoy on your own.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then mix in the vanilla extract and orange zest until combined.
5. Gradually stir in the sourdough starter until fully incorporated into the wet mixture.
6. Next, gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Gently fold in the dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
8. Divide the dough into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Space the logs apart, as they will spread during baking.
9. Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly golden.
10. Remove the baking sheet from the oven and let the logs cool for about 10-15 minutes. Once cooled, reduce the oven temperature to 325°F (163°C).
11. Carefully transfer the logs to a cutting board and slice them diagonally into ½-inch thick pieces using a serrated knife.
12. Place the biscotti pieces cut side down back onto the baking sheet. Bake them again for an additional 15-20 minutes, flipping them halfway through, until they are crisp and golden.
13. Once baked, remove the biscotti from the oven and let them cool completely on a wire rack.
14. Enjoy your Cranberry Orange Sourdough Biscotti as a delightful holiday treat! Store any leftovers in an airtight container at room temperature for up to a week.

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Oatmeal Raisin Sourdough Cookies

Oatmeal Raisin Sourdough Cookies are a hearty and wholesome treat, combining the classic flavors of oatmeal and raisins with the unique tang of sourdough discard. These cookies are chewy and flavorful, making them perfect for holiday gatherings or cozy evenings at home. Utilizing sourdough discard not only adds depth to the flavor but also helps to reduce waste while baking.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Whisk these ingredients together until they are evenly distributed, then set aside.
3. In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the egg to the butter and sugar mixture, followed by the vanilla extract. Mix until well combined.
5. Gently mix in the sourdough starter until fully incorporated.
6. Gradually add the dry oatmeal-flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain a good texture.
7. Fold in the raisins using a spatula, ensuring they are evenly distributed throughout the cookie dough.
8. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges but still soft in the center.
10. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Oatmeal Raisin Sourdough Cookies!

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Sourdough Molasses Cookies

Sourdough Molasses Cookies are a delightful twist on the traditional gingerbread cookie, featuring the rich flavors of molasses and the subtle tang of sourdough discard. These cookies are soft, chewy, and perfectly spiced, making them an ideal treat for holiday celebrations or whenever you’re craving a cozy dessert. The combination of spices and molasses creates a warm and inviting flavor that pairs wonderfully with a cup of tea or coffee.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until thoroughly mixed. Set aside.
3. In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the molasses and then the egg to the butter and sugar mixture, mixing until fully combined.
5. Mix in the sourdough starter until the mixture is smooth and well-blended.
6. Gradually add the dry flour-spice mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix, as this could result in a tougher cookie.
7. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until they are puffed up and set at the edges, with a slight softness in the center.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Enjoy your delicious Sourdough Molasses Cookies, perfect for festive snacking or sharing with friends and family!

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Nutty Sourdough Shortbread

Instructions:

1. Preheat your oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, ground almonds, confectioners’ sugar, and salt until well combined. Set this dry mixture aside.
3. In a large mixing bowl, beat the softened unsalted butter using an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
4. Add the sourdough starter and vanilla extract to the butter, mixing until fully incorporated and smooth.
5. Gradually add the dry flour and nut mixture to the wet ingredients, mixing on low speed until the dough just comes together. Avoid overmixing, as this can result in tougher shortbread.
6. Fold in the chopped nuts until evenly distributed throughout the dough.
7. Press the dough into the prepared baking pan evenly, smoothing the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes or until the edges are lightly golden and the center feels firm to the touch.
9. Once baked, remove the shortbread from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment overhang to lift it out of the pan and place it on a wire rack to cool completely.
10. Once cooled, cut the shortbread into squares or rectangles. Enjoy these Nutty Sourdough Shortbread cookies as a delightful addition to your holiday cookie platter!

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Holiday Spiced Sourdough Cookies

Holiday Spiced Sourdough Cookies are a festive treat that combines the tangy flavor of sourdough discard with warm, aromatic spices reminiscent of the holiday season. These cookies are soft, chewy, and bursting with flavors like cinnamon, nutmeg, and ginger, making them perfect for sharing with family and friends.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt until well combined. This dry mixture will provide the spiced flavor base for your cookies.
3. In another large bowl, cream together the softened unsalted butter and sourdough starter using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Ascertain that the butter is well incorporated with the sourdough.
4. Beat in the egg and vanilla extract into the butter-sourdough mixture, mixing until everything is thoroughly combined.
5. Gradually add the dry flour-spice mixture to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix; just mix until the flour is fully incorporated.
6. Fold in the chopped nuts and chocolate chips (if using) until they’re evenly distributed throughout the dough.
7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, keeping them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will firm up as they cool.
9. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy your Holiday Spiced Sourdough Cookies as a delicious, festive treat this holiday season!

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Sourdough White Chocolate Macadamia Cookies

Sourdough White Chocolate Macadamia Cookies are a delightful twist on the classic cookie that combines the creamy richness of white chocolate with the crunchy, buttery flavor of macadamia nuts. The addition of sourdough discard gives these cookies a unique texture and subtle tang, resulting in a deliciously chewy treat that is perfect for holiday gatherings or an everyday snack.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
2. In a medium mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking soda, and salt until they are well blended. This dry mixture forms the foundation of your cookie dough.
3. In a separate large mixing bowl, use an electric mixer to cream the softened unsalted butter and sourdough starter together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Beat in the egg and vanilla extract to the butter and sourdough mixture, mixing until everything is combined and smooth.
5. Gradually mix the dry flour mixture into the wet ingredients using a spatula or the mixer on low speed, stirring until a thick dough forms. Avoid overmixing; stop as soon as the flour is fully incorporated.
6. Gently fold in the white chocolate chips and chopped macadamia nuts until they are evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. The cookies will firm up as they cool.
9. Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely before enjoying.

Sourdough Spritz Cookies

Sourdough Spritz Cookies are a delightful holiday treat that showcases the unique tanginess of sourdough discard while maintaining a classic buttery flavor. These cookies are typically made using a cookie press, resulting in beautifully shaped bite-sized treats that can be decorated for festive occasions. With a melt-in-your-mouth texture, they are perfect for gift-giving or enjoying alongside a warm cup of cocoa.

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
2. In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add the sourdough starter and egg to the creamed butter and sugar, mixing until thoroughly combined. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft but not sticky.
5. If using a cookie press, transfer the dough to the press and shape the cookies onto the prepared baking sheets, spacing them about 1 inch apart. If you do not have a cookie press, you can use a piping bag fitted with a star tip to pipe the dough into your desired shapes.
6. Optionally, sprinkle the tops of the cookies with colored sugar or sprinkles for a festive touch before baking.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain slightly soft, as they will firm up while cooling.
8. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Enjoy your Sourdough Spritz Cookies with friends and family, or store them in an airtight container for later enjoyment!

Festive Sourdough Sugar Cookies

Festive Sourdough Sugar Cookies are a delightful spin on the classic sugar cookie, utilizing sourdough discard to add a subtle depth of flavor and a tender texture. Perfect for holiday gatherings, these cookies can be rolled out and cut into festive shapes, making them a fun activity for the family. Decorate them with colorful icing and sprinkles to spread holiday cheer!

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add the sourdough starter and egg to the creamed mixture, beating until thoroughly combined. Mix in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be slightly soft but not sticky.
5. Turn the dough out onto a floured surface. Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the dough to firm up.
6. Once chilled, roll out one disc of dough to about ¼ inch thick. Use cookie cutters to cut out festive shapes and place them on the prepared baking sheets about 1 inch apart.
7. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are barely golden. The centers should be soft. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. To prepare the icing, whisk together the powdered sugar and enough milk or water to reach your desired consistency. If you’d like colored icing, add a few drops of food coloring and mix until uniform in color.
9. Once the cookies are completely cooled, use a piping bag or a knife to decorate the cookies with the icing. Finish with sprinkles for an extra festive touch.
10. Allow the icing to set before storing the cookies in an airtight container. Enjoy your Festive Sourdough Sugar Cookies with family and friends!

Chocolate Peppermint Sourdough Cookies

Chocolate Peppermint Sourdough Cookies are a festive and indulgent treat that combines the rich flavors of chocolate with the invigorating essence of peppermint. These cookies make perfect gifts or festive treats for holiday gatherings. Using sourdough discard not only adds a hint of tanginess but also helps achieve a wonderfully chewy texture, making these cookies both delicious and a clever way to reduce food waste.

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2 minutes until the mixture is light and fluffy.
3. Add the sourdough starter, egg, vanilla extract, and peppermint extract to the creamed mixture. Beat on medium speed until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be thick and slightly sticky.
5. Gently fold in the chocolate chips until evenly distributed throughout the dough.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. If desired, sprinkle the tops of the cookies with crushed peppermint candies for added festive flair.
8. Bake in the preheated oven for 10-12 minutes. The cookies should be set around the edges but still soft in the center. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy your Chocolate Peppermint Sourdough Cookies as a delightful holiday treat!

Pumpkin Spice Sourdough Cookies

Pumpkin Spice Sourdough Cookies are a warm and inviting holiday treat that beautifully blends the rich flavors of pumpkin and spices with the unique tanginess of sourdough discard. These cookies are soft, chewy, and loaded with cozy autumn spices, making them perfect for festive gatherings or enjoying with a warm cup of cider or coffee.

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 2 minutes until the mixture is light and fluffy.
3. Add the sourdough starter, pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat on mediumspeed until everything is well combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to combine the dry ingredients.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be slightly sticky.
6. If desired, fold in the chocolate chips for an extra treat.
7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake in the preheated oven for 12-15 minutes. The cookies should be set at the edges and slightly soft in the center. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy your Pumpkin Spice Sourdough Cookies as a delightful autumn treat!

Sourdough Thumbprint Cookies

Sourdough Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, incorporating sourdough discard to add depth and flavor. These cookies are buttery and tender with a rich, nutty flavor, and they are filled with your favorite jam or preserves, making them perfect for holiday gift-giving or festive gatherings.

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
3. Add the sourdough starter, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft but slightly sticky.
6. Using your hands, scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
7. Using your thumb or the back of a teaspoon, gently press down the center of each dough ball to create an indentation for the jam.
8. Fill each indentation with your choice of jam or preserves, being careful not to overfill.
9. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly soft, which is perfect.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy your Sourdough Thumbprint Cookies as a charming treat for the holiday season!