Sourdough Jam Cookies

When I was little, I lived in the “bread town” — home of the Saint-Méthode bakery. The best part about this small town of about 1,300 people was that it smelled like bread all year round. A true little treasure. Because let’s be honest, most towns that size in Quebec tend to smell like manure… but not this one. This one smelled like warm bread, morning to night.

During my elementary school years, we often got the famous No. 2 cookies from the bakery. Those cookies were something else. Soft, nourishing, with that little jam center — simple, yet absolutely perfect. They were the kind of snack you looked forward to, the one that tastes like comfort without even knowing why.

Then I grew up, left that little town… and one day, they stopped making those cookies. Without really realizing it, I started thinking about them again while preparing my children’s lunches. I wanted to find that taste again, that texture, that little moment of sweetness in the middle of the day. So I started testing, adjusting… and most importantly, adding something that is now part of my everyday life: sourdough.

These sourdough jam cookies were born that way. A homemade version, a little more nourishing, made with oats, sourdough (active or discard), jam — homemade or not — and lots of love. The sourdough adds a subtle depth of flavor without being overpowering, while also helping reduce waste. This is exactly the kind of simple, satisfying recipe that I love to make again and again.

How to Make These Sourdough Jam Cookies

This recipe is as simple as it is comforting. Start by preheating your oven to 350°F (180°C) and preparing a baking sheet with parchment paper. In a bowl, mix the sourdough, softened butter, Greek yogurt, brown sugar, egg, and vanilla until smooth and homogeneous. Then add the oats, flour, baking powder, salt, and baking soda, mixing just until you get a thick dough. Shape a dozen cookies and place them on the baking sheet, then let them rest in the fridge for about 10 minutes so they hold their shape while baking. Next, make a small indentation in the center of each cookie with your finger and add a spoonful of jam. Bake for about 15 minutes, until the cookies are golden brown.

Why Make This Recipe

Because it checks all the boxes. It allows you to use your sourdough — active or discard — without waste while creating something truly delicious. It’s simple, quick, made with everyday ingredients, yet the result is anything but ordinary. These cookies are nourishing, perfect for lunches, snacks, or a quiet coffee break. And most importantly, they carry that comforting touch that reminds you of childhood recipes, the ones we remake today with our own twist. It’s a way to turn simple ingredients into a sweet moment, to share or keep just for yourself.

The Role of Each Ingredients

Each ingredient has its purpose here:
• Sourdough (active or discard): adds subtle depth of flavor and softness
• Butter: brings richness and a melt-in-your-mouth texture
• Greek yogurt: adds tenderness and keeps the cookies soft longer
• Brown sugar: adds a richer, slightly caramelized sweetness
• Egg: provides structure and stability to the dough
• Vanilla: rounds out the flavors
• Oats: add texture and a nourishing touch
• Flour: stabilizes the dough
• Baking powder + baking soda: ensure a nice rise and light texture
• Salt: balances the flavors
• Jam: creates that soft, sweet center that makes all the difference
The sourdough doesn’t need to be active here — this is a perfect recipe for using your discard without compromising on taste.

Why Use Greek Yogurt

You’ll notice that this recipe isn’t made entirely with butter. In fact, I love adding Greek yogurt to replace part of the butter. It reduces the fat content of the snack while adding protein that helps our little ones stay full longer. The yogurt also brings a tender, soft texture to the cookie without weighing down the dough and gives a slightly creamy touch that makes all the difference. It’s a small, simple change that makes the recipe both more nutritious and still delicious.

A Simple Way to Reduce Waste

If you bake with sourdough regularly, you know how quickly discard can pile up. This recipe is a great way to give it a second life, without any fuss. It doesn’t need to be active or at its peak — it integrates perfectly into the dough and adds just the right amount of flavor.
This is the kind of recipe you can make on a whim with what you already have at home. A leftover bit of yogurt, a jar of jam, a little sourdough… and it turns into something truly satisfying. Less waste, more joy.

Storage

These cookies keep very well, making them perfect for lunches or snacks throughout the week. You can store them in an airtight container at room temperature for 2–3 days. They will stay soft, especially thanks to the sourdough and yogurt.
For longer storage, you can also freeze them for up to a month. Simply let them thaw at room temperature or reheat for about 30 seconds in the microwave to restore their texture.
Honestly… they usually disappear long before you need to store them.