A cozy way to start the new year.

Buttery, tender, and lightly sweet with a subtle sourdough tang, these thumbprint cookies are a simple, comforting treat to open the new year.
Filled with raspberry jam, pistachio cream, or any favorite filling, they’re easy to customize and perfect for slowing down and enjoying something homemade.

Ingredients

• 113 g salted butter, very soft
  (If using unsalted butter, add 1/4 tsp salt)

• 100 g coconut sugar

• 1 egg yolk, room temperature

• 80 g sourdough discard (100% hydration, unfed)

• 1 tsp vanilla extract

• 210 g all-purpose flour

• Thick jam, pistachio cream, chocolate ganache, dulce de leche, or filling of choice

How to Make

1. Cream butter and sugar until smooth and creamy, not fluffy.

2. Add egg yolk, sourdough discard, and vanilla. Mix just until combined.

3. Stir in flour until no dry spots remain.

4. Cover and refrigerate for 30–45 minutes to help cookies hold their shape.

5. Roll dough into 20–22 g balls and place on a parchment-lined baking sheet.

6. Press the center using your thumb or the back of a 1/2 tsp measuring spoon.

7. Fill each indent with a small amount of filling.

8. Bake at 175°C (350°F) for 12–14 minutes.

9. Let cool completely before serving.

Serving

Perfect with coffee or tea as you ease into the new year.
Optional: dust lightly with powdered sugar for a soft, cozy finish.

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