Use your extra discard to make these delicious sourdough jam cookies for tea time, holiday time, or anytime! These even work well for Purim, if you’d like a sourdough version of your favorite Hamantaschen. Long-fermented for optimal taste and health benefits, these are a jummy way to use up jam! 
More Cookie Recipes for Later:
Sourdough Chocolate Chip Cookies (with Cookie Conversion Instructions)
Chocolate-Dipped Lavender Sourdough Shortbread Cookies
I’ve had a goal recently take my favorite cookie recipes and convert them over to long-ferment sourdough with discard or active starter. This process reduces the carbs, makes the nutrients more available for absorption by our bodies, and improves the flavor.
The sourdough fermentation process does change the texture of all baked goods, just so you’re aware, if you’re new to sourdough cookie baking. This isn’t necessarily a drawback, especially given all the benefits of sourdough cookies.
Sourdough Jam Cookies
There’s something slightly decadent about jam filled cookies; something that reminds one of taking tea with your favorite China plates. Or of kicking back with a little sweet treat and a good friend, like our hygge Scandi friends do when they take their fika breaks everyday.
Sourdough jam cookies are both a dressed up dessert and an unpretentious cozy morsel for any occasion. And they’re super simple to make! You can leave them round like the recipe calls for or shape them into triangles for Purim and turn them into Hamantaschen.
This is also the perfect way to use up open jam jars hiding in the back of the fridge!
- The darker jam in these photos is our foraged cherry and mulberry homemade jam.
- Our homemade cranberry sauce in this same photo is the red “jam” you see.
- The orange-ish jam is a delicious carrot cake jam from Common Sense Home.
Sourdough Jam Cookies (Long Ferment)
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
- 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.
Sourdough Jam Cookies – Notes
Mix with sourdough discard to form a ball of dough and cover with a lid. Use a dry erase marker to note the start and end time of the fermenting cycle – in this case, 6 hours.
After the dough has fermented at least six hours, work the dough into a log and cut into even pieces – 12-24, depending on how large you cut them. Roll them into small balls of dough, nice and round and fat.
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. Keep the holes and sides firm so that the jam stays inside!
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.
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