Vegan Sourdough Jammy Dodgers

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Don’t throw away your discarded sourdough starter, use it to make these delicious, buttery, vegan sourdough jammy dodgers!

And with only seven days till Christmas, what better time to get baking, and put those discarded starter to good use.

Soft and Buttery

It’s The Most Wonderful Time Of The Year!


I have been working like a mad woman, trying to get the Christmas shopping finished, edible gifts baked, and the finishing touches for work 😩.

With sourdough bread on my list of edible gifts, I’ve had to feed Caroline, (that’s my sourdough starter by the way), twice a day, to get her nice, and bubbly.

I didn’t want to waste all this lovely starter, so of course I put it into one of my favourite cookies to bake, and it worked a treat🙌🏻.

I started with a simple sugar cookie recipe, modified it, using part sourdough starter, and added a generous helping of heavenly raspberry jam, and they turned out to be, Mmmmm heavenly jammy dodgers 😋.

And they’re vegan 🙌🏻🙌🏻🙌🏻.

Simple Sugar Cookie, With A Generous Helping Of Raspberry Jam 😋

That’s egg and dairy free!

I’ve also used a soy based milk, so these vegan sourdough jammy dodgers are nut free too!

Perfect edible gifts for those with food allergies.


This vegan sourdough jammy dodger recipe is relatively easy.

It’s just your typical basic sugar cookie using part sourdough starter, and vegan butter.

However being sourdough, the dough can get a little hard to work with because it’s so soft.

So to overcome this, I had to let it sit in the freezer for 30 min, or so, until the dough firms up to make for easy cutting.

Aside from the long waiting time, it’s REALLY easy.

And The Taste?

Delicious! According to my lot! And some little helpers taste testers of mine.

The vegan sourdough jammy dodgers, are pleasantly sweet, without going overboard. There’s a slight tinge of tartness from the sourdough, however tartness may vary, depending on how ripe your starter is.

If you love your sourdough, and cookies 🤤🤤 🤤, you’ll love this vegan sourdough jammy dodger recipe, and It’s definitely worth the wait for the dough to set.

Plus, now you got yourself another great idea to save those sourdough starter.

Oh and did I mention you can freeze them too!

You Can Freeze The Dough Too

Thats right, like any cookie dough, you can freeze the cut dough and bake the cookies when you’re ready!

No need to thaw, just place them in the oven to bake 👌🏻.

Don’t have a sourdough starter?

Don’t worry, I’ve got you covered.

You can make your own using these simple steps here 👇🏻

Hope you get a chance to make these yummy cookies, and if you do, don’t forget to leave me a comment below or tag me on instagram.

Follow me on 👇🏻, where you can get a sneak peak of the goodies I’ve been up to 😉.


Di x


Vegan Sourdough Jammy Dodgers

Don’t throw away your discarded sourdough starter, use it to make these delicious, buttery, vegan sourdough jammy dodgers!

Course cookies, Snack
Cuisine Christmas, Traditional
Keyword Nut Free, Vegan, Vegetarian
Prep Time 1 hour
Cook Time 10 minutes
Resting Time 1 hour
Total Time 2 hours 10 minutes
Servings 12 Large Cookies
Calories 254 kcal


  • 1/2 cup caster sugar
  • 200 grams vegan butter
  • 250 grams sourdough starter roughly
  • 1 1/2 cup plain flour (all purpose) sifted
  • 1/2 tsp baking powder sifted
  • 1 tbsp tapioca flour sifted
  • 2 tbsp soy milk
  • 1 tsp vanilla essence


  • 1/2 cup raspberry jam
  • 1/8 cup icing sugar optional


  1. Preheat oven to 180°c or 350°f

  2. In a mixer, beat butter and suger together till creamy.

  3. Then add the remainder of the ingredients (except for jam & icing sugar), and beat till evenly combined.

    Dough will be soft, but not runny.

  4. Pour dough onto a large piece of baking paper.

    You will be rolling your dough on this paper, so cut enough to cover the dough.

  5. Place another baking paper on top of the dough, and roll your dough evenly flat.

    Dough will rise slightly so do not roll dough too thick.

    Note: It may help to seperate the dough into two batches, so it's easier to store in the fridge or freezer.

  6. Once you have rolled the dough to it's desired thickness, place dough into freezer to firm up.

    You can place in fridge, but it takes longer , so I put it in the freezer for roughly 30 min😛.

  7. Once dough has firmed up, cut dough with a cookie cutter as desired, and place cut cookie on a lined baking tray.

    Note: Be sure to cut a top and a bottom for each cookie, you don't want to be missing a top or bottom 🙊.

  8. Discarded dough can be kneaded together and rolled again.

    Let dough firm up in freezer before cutting into again.

  9. Repeat until all dough have been used up.

  10. Bake cookies for 8 – 10 min or until golden brown.

  11. Let cookies cool on the tray for a few minutes, before transferring to a cooling rack.

To Assemble

  1. To assemble, take one bottom piece of cookie and spread roughy one teaspoon of raspberry jam ontop, then place a top piece of cookie to make a jammy dodger.

  2. Repeat for all remaining cookies.

  3. They can be enjoyed immediately, or dust with some icing sugar on top, for added magic 😘

  4. Store in a air tight container and they will keep for 1 month

Recipe Notes

Sourdough, is a little hard to work with, so the finished dough will be soft to work with. But don’t worry, we will be leaving it in the freezer to firm up before cutting.


I put the dough in the freezer because it’s quicker than the fridge. Firming time may vary depending on your freezer and temperature.


It’s important to place your dough between two baking paper, otherwise dough will stick to everything!


Note: It may help to seperate the dough into two batches, so it’s easier to store in the fridge or freezer.


Note: Be sure to cut a top and a bottom for each cookie, you don’t want to be missing a top or bottom 🙊.


This recipe makes roughly 12 x 8cm cookies, that’s 12 tops & 12 bottoms. Qty may vary depending on the size ✌🏻.


Discarded dough can be kneaded together and rolled again.

Let dough firm up in freezer before cutting.


They can be enjoyed immediately, or dust with some icing sugar, or melted chocolate on top, for added magic 😘


Pre cut dough can be stored in the freezer for up to 3 months. 

No need to thaw, simply bake cookies frozen. Extra time may be needed to cook cookies throughly.


*Nutrition information is approximate and is meant as a guide only*


Nutrition Facts
Vegan Sourdough Jammy Dodgers
Amount Per Serving
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Sodium 114mg5%
Potassium 53mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 646IU13%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  1. i wanted these to work so badly… but after wrestling with it for an hour, i managed to bake 3 complete sandwiches, 2 blobs of cookies, and had to throw the rest away. the dough was soft, but i didn’t realize quite how much so until it started melting the minute i pulled it from the freezer. maybe if i just left it overnight it could’ve worked? im not sure. its a shame because the baked cookies are actually quite nice & have a great texture. if you ever update the recipe to include the flour/sugar measurements in grams, i might retry this one!! just didnt work for me

    1. Hi Grace, thanks for stopping by.
      What a shame they didn’t work out for you ☹️. Sourdough can be very unforgiving, and like I mentioned in the notes, this dough is very sticky, and hard to work with. Here’s a few tips that might help.

      1. When working with sourdough, make sure that humidity and temperature is always considered. When the weather is hot and humid, sourdough can be unworkable, or you have to work really quickly. So often I try to bake early in the morning, or during the cooler months. Sometimes I even put the air conditioner on just so I can keep my kitchen cold 😅.
      2. Wrap the dough in cling wrap and place it into the freezer to firm up before rolling. This may take some time to firm up, but sourdough is a labour of love.
      3. When rolling, consider using a cold surface to roll on. I have two glass chopping board, so what I do is place the glass boards in the freezer to keep it cold. Then when I am ready to roll my dough, I roll it over my cold glass boards. This will ensure the dough stays nice and cold, and firm to roll. Then I place the board back into the freezer to let the dough firm up some more, before cutting.
      4. If cut dough is too soft to transfer simply, cut the shapes and remove the outer excess dough, lift the baking paper that the cut shapes are on, and place straight onto baking tray ready for baking.

      I hope these tips will help you find success with this recipe. I will also be updating the recipe, to add these tips too.

      Again, thank you for getting in touch, this gives me an excuse to bake these again, and weigh out the ingredients in grams 😉.

      Di 🙏🏻

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