Sourdough Fruit Mince Thumbprint Cookies

Sourdough Christmas Cookies - Recipe Feature Image

Sourdough Fruit Mince Thumbprint Cookies

Sweet sourdough cookies with a fruit mince centre - perfect to fill the cookie jar with or gift at Christmas time.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 18

Total Time 48

Servings Cookies

Calories 76kcal

Equipment

2 Cookie Sheets Lined with parchment paper

Ingredients

125 g Salted Butter softened at room temperature
200 g Fine Sugar caster sugar or fine granulated sugar
1 Egg + Egg Yolk
100 g Sourdough Starter or sourdough starter discard
5 g Vanilla Extract
350 g All Purpose Flour
6 g Baking Powder (1 tsp)
2 g Salt [just a pinch]
100 g Fruit Mince [see notes]

Instructions

In a large mixing bowl, add the butter and sugar. Cream the softened butter and sugar together using a whisk.
Now add the egg and egg yolk, vanilla extract and sourdough starter to the butter and sugar mixture and whisk together until smooth.
Next add the flour, baking powder and pinch of salt to the wet ingredients and bring together into a smooth dough. I find a spatula is best for this bit.
Now, cover the dough with plastic wrap and place in the fridge for a minimum of 2 hours. You can leave it in the fridge for up to 48 hours.
When you're ready to bake, preheat the oven to 350F (180C).
Use a tablespoon or cookie scoop to scoop out balls of dough. Roll the balls a little and place them onto the prepared baking trays. I find the balls are perfect around 15g each, but you can go up to 20g.
Use a small spoon (half teaspoon is perfect) to make a small indent in the centre of each cookie. This is the "thumbprint" but a spoon is much easier than using your thumb.
Use a small spoon to place a little fruit mince into the indent in each cookie. You don't want to overfill them or they will make a mess in the oven.
Place the sourdough thumbprint cookies into the oven at 350F (180C) for around 15 to 18 minutes or until they are just golden and the fruit mince is bubbling.
Remove from the oven and allow to sit for 5 minutes on the cookie sheet before transferring to a wire rack to firm up.

Notes

BUTTER

If you are using salted butter, leave out the pinch of salt. Butter must be soft, NOT melted, or it won't cream properly with the sugar.

FERMENTING THE COOKIES

You can leave the cookie dough in the fridge for up to 48 hours before baking.

FRUIT MINCE

Fruit Mince is a mixture of chopped, dried fruit including raisins, figs, apple, orange peel. It's usually sweetened with brown sugar and flavored with cinnamon and nutmeg.

Nutrition