Simple yet delicious, these sourdough thumbprint cookies are sure to be a hit. Use fresh or leftover cranberry sauce for a holiday twist. Join me to learn how to make these sourdough cranberry thumbprint cookies easy recipe!
This last week we spent some time having a Christmas cookie baking day. It is one of my favorite Christmas traditions. We love to snack on the cookies through the holidays and share them with coworkers, neighbors and family. This year we tried a few new recipes this year but a favorite was this sourdough cranberry thumbprint cookies easy recipe that I adapted from an older recipe.
We like to buy plenty of cranberries as soon as they are available. They are great in smoothies, desserts, and of course homemade cranberry sauce. In fact, homemade cranberry sauce is the perfect filling for thumbprint cookies and adds a nice holiday flavor for the season. This is why I love these for Christmas.
I love to use natural ingredients and sweeteners in my desserts as well as altering them to be sourdough. While yes this is more nutritious, I also think each item adds more flavor than traditional sugar and flour making the recipes special and much tastier.
For this cookie specifically, maple syrup adds the sweet taste while incorporating a cozier cinnamon taste and more flavor. The sourdough also adds a great flavor to the dough while making the cookies easier to digest. Win win situation, don’t you think?
Use the quick version of this recipe for a quick batch of cookies. You can still add the starter for flavor but the health benefits will not be there. You could also omit the starter entirely if sourdough is not your thing! The long fermented version will give you all of the health benefits sourdough has to offer and give you the great taste.
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How Long Will Thumbprint Cookies Last?
These are much better fresh but will last around a week when stored properly. I would recommend making these up the day of or 1-2 days in advance if serving fresh. If you need more time, these freeze great and can be thawed on the counter.
Can I Freeze Homemade Thumbprint Cookies?
Yes! This is great if you need to make these in advance more than a few days. You could bake these up, allow them to cool completely then freeze in a single layer. Once frozen, keep in a freezer bag with freezer paper in between or in a container with freezer paper in between. They will last for a few weeks to a few months in the freezer!
What Is The Best Way To Store Thumbprint Cookies?
Similar to how you would want to freeze these, store in a single layer or with parchment or wax paper in between layers. Store in an airtight container. They store best in the fridge to last longer but can also remain on the counter for a few days.
Tips For Sourdough Cranberry Thumbprint Cookies Easy Recipe
- Use leftover cranberry sauce from holiday cooking for an easy but delicious filling.
- These can be made sourdough or not. Fully fermented takes more planning but is no harder if you already have a starter.
- Any ingredient can be switched around. Honey for maple syrup or sugar for the coconut sugar. Jam or another fillings for the cranberry sauce. The ingredients listed just give the best flavor and health benefits in my opinion.
Ingredients For Sourdough Cranberry Thumbprint Cookies Easy Recipe
Cranberry Sauce
1 bag fresh cranberries
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon cinnamon
1/4 cup water (or as needed)
Thumbprint Cookies
1/3 cup melted butter
1/2 cup coconut sugar
3 tablespoons maple syrup
1 egg
1 teaspoon vanilla
2 1/2 cups einkorn flour OR 2 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (omit if using salted butter)
3/4 cup sourdough starter
How To Make Sourdough Cranberry Thumbprint Cookies Easy Recipe
Cranberry Sauce
In a medium sauce pan, melt butter on medium heat.
Add cranberries and cook on medium to high heat until the cranberries start to pop and thicken.
Add maple syrup and cinnamon.
Cook until all cranberries pop and it starts to look thick similar to jam. Add water as needed if it gets too thick.
Once thick and all cranberries are popped, allow to cool. You can mash it with a fork some but I prefer to blend with my immersion blender or in my blender. It makes a smooth sauce.
If not making this in advance, allow to cool while you make the cookies.
Cookie Quick Recipe
In a small saucepan, melt your butter.
By hand or in a stand mixer cream butter and coconut sugar together.
In a separate bowl, combine flour, salt, and baking soda to create the dry mixture.
Add maple syrup, egg, vanilla and sourdough starter (if adding). Mix thoroughly.
Once combined, slowly add in the dry ingredients and mix until smooth.
Chill for about 1 hour (or longer if you prefer).
Once chilled, preheat oven to 350 degrees.
Form dough into 1 inch balls and place on parchment lined baking sheet.
Bake for 3 minutes and remove from oven.
Create the thumbprint by pressing into cookie balls with your thumb (be careful, they are warm!) or a measuring spoon. Create a well leaving about 1/4 inch around the edge of the cookie and about 1/4 inch deep.
Add cranberry sauce to the well, even with the top of the cookie.
Bake for an additional 10-12 minutes or until browned.
Cookie Long Fermented Version
In a small saucepan, melt your butter.
Next, combine melted butter, flour, and sourdough starter in a mixing bowl. Cover with a tea towel, plastic wrap or a beeswax wrap and allow to sit anywhere from 8-24 hours at room temperature. This is the fermentation time that sours the grains and allows them to become more digestible. I like to do this at night to let it ferment overnight, then continue on the next morning or afternoon.
The next day, combine egg, syrup and vanilla in stand mixture. Add in coconut sugar and combine thoroughly.
Add in sourdough mixture and baking soda and mix.
Chill for 1 hour (or longer if you prefer).
Once chilled, preheat oven to 350 degrees.
Form dough into 1 inch balls and place on parchment lined baking sheet.
Bake for 3 minutes and remove from oven.
Create the thumbprint by pressing into cookie balls with your thumb (be careful, they are warm!) or a measuring spoon. Create a well leaving about 1/4 inch around the edge of the cookie and about 1/4 inch deep.
Add cranberry sauce to the well, even with the top of the cookie.
Bake for an additional 10-12 minutes or until browned.
Sourdough Cranberry Thumbprint Cookies Easy Recipe
Simple yet delicious, these sourdough thumbprint cookies are sure to be a hit. Use fresh or leftover cranberry sauce for a holiday twist. Join me to learn how to make these sourdough cranberry thumbprint cookies easy recipe!
Ingredients
Cranberry Sauce
- 1 bag fresh cranberries
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 cup water (or as needed)
Thumbprint Cookies
- 1/3 cup melted butter
- 1/2 cup coconut sugar
- 3 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups einkorn flour OR 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted butter)
- 3/4 cup sourdough starter
Instructions
Cranberry Sauce
In a medium sauce pan, melt butter on medium heat.
Add cranberries and cook on medium to high heat until the cranberries start to pop and thicken.
Add maple syrup and cinnamon.
Cook until all cranberries pop and it starts to look thick similar to jam. Add water as needed if it gets too thick.
Once thick and all cranberries are popped, allow to cool. You can mash it with a fork some but I prefer to blend with my immersion blender or in my blender. It makes a smooth sauce.
If not making this in advance, allow to cool while you make the cookies.
Cookie Quick Recipe
In a small saucepan, melt your butter.
By hand or in a stand mixer cream butter and coconut sugar together.
In a separate bowl, combine flour, salt, and baking soda to create the dry mixture.
Add maple syrup, egg, vanilla and sourdough starter (if adding). Mix thoroughly.
Once combined, slowly add in the dry ingredients and mix until smooth.
Chill for about 1 hour (or longer if you prefer).
Once chilled, preheat oven to 350 degrees.
Form dough into 1 inch balls and place on parchment lined baking sheet.
Bake for 3 minutes and remove from oven.
Create the thumbprint by pressing into cookie balls with your thumb (be careful, they are warm!) or a measuring spoon. Create a well leaving about 1/4 inch around the edge of the cookie and about 1/4 inch deep.
Add cranberry sauce to the well, even with the top of the cookie.
Bake for an additional 10-12 minutes or until browned.
Cookie Long Fermented Version
In a small saucepan, melt your butter.
Next, combine melted butter, flour, and sourdough starter in a mixing bowl. Cover with a tea towel, plastic wrap or a beeswax wrap and allow to sit anywhere from 8-24 hours at room temperature. This is the fermentation time that sours the grains and allows them to become more digestible. I like to do this at night to let it ferment overnight, then continue on the next morning or afternoon.
The next day, combine egg, syrup and vanilla in stand mixture. Add in coconut sugar and combine thoroughly.
Add in sourdough mixture and baking soda and mix.
Chill for 1 hour (or longer if you prefer).
Once chilled, preheat oven to 350 degrees.
Form dough into 1 inch balls and place on parchment lined baking sheet.
Bake for 3 minutes and remove from oven.
Create the thumbprint by pressing into cookie balls with your thumb (be careful, they are warm!) or a measuring spoon. Create a well leaving about 1/4 inch around the edge of the cookie and about 1/4 inch deep.
Add cranberry sauce to the well, even with the top of the cookie.
Bake for an additional 10-12 minutes or until browned.
Notes
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More Sourdough Recipe Ideas:
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