These sourdough strawberries and cream cookies are light and chewy and baked with freeze dried strawberries and white chocolate chips! The perfect summery cookie!
It saddens me to say that fresh strawberries are coming to an end. Although, I am not ready to say goodbye to this light summery fruit. Thankfully, you don’t need fresh strawberries for this recipe, but you can still get that strawberry flavor.
Did you try any of the strawberry desserts we have here at Brick House on Green? We have sourdough strawberry shortcake and strawberry rhubarb crisp. Add these strawberries and cream cookies to your baking to do as well.
The strawberry desserts we have on the blog already are perfect to make with fresh strawberries. However, cookies and fresh strawberries just calls for a wet mess. So, for this cookie recipe, we’re using freeze dried strawberries! You still get that strawberry flavor but without the wet sloppy mess.
Why You Will Fall in Love with These Cookies
- Quick – Unlike a lot of sourdough recipes out there, there is no wait time for these cookies. The dough is ready to bake right when its been mixed up.
- Soft Center – When taken out at just the right time, these cookies are crispy around the edges and have a soft center.
- Perfect Sweetness Level – The batter itself doesn’t have much sugar in it. Although, the white chocolate chips and freeze-dried strawberries make for the perfect sweet flavors in the cookie.
Tips to Make the Best Strawberries and Cream Sourdough Cookies
- Be sure to gently fold in the dry ingredients until just combined when adding them. You will know they are fully combined when there are no dry streaks left in the batter.
- These cookies are best when they are taken out of the oven when undercooked. The cookie continues to bake when it is cooling so the center will come out gooey. The best texture!
- When measuring the flour, dunk the measuring cup in the flour, fluff the flour with it a bit, and scrap the top with a knife to make it level with the cup. This will ensure that the flour measurement is exact. Flour that is not measured properly, will make cookies hard and crumbly.
- Use room temperature butter when baking these cookies. The temperature of butter depends on the consistency of the cookies when baked. I often forget to set out butter when a recipe calls for room temperature butter. So, putting it in the microwave for a few seconds will do the trick every time!
Ingredients
Butter – at room temperature. See the tips above.
Brown sugar – light or dark will work!
Egg yolks – egg yolks will help the cookie to rise slightly but also to make it creamy.
Sourdough discard – active works for this recipe as well if that is what you have on hand. I use them pretty interchangeably for cookies.
Vanilla extract
All-purpose flour
Baking soda – this is the rising agent in the cookies.
White chocolate chips
Strawberry jam – this will give an extra strawberry flavor and a slight sweetness to the cookie. It also adds a bit of a pink hue to the cookies.
Tools You Will Need
Large mixing bowl
Measuring cups and spoons
Handheld or standing mixer
Rubber spatula
How To Make Strawberries and Cream Sourdough Cookies Step-by-Step
Start by combining the softened butter and brown sugar in a large mixing bowl and beat until light and fluffy.
Add the egg yolks, sourdough discard, vanilla extract, and strawberry jam into the butter and sugar mixture and mix until fully combined. The batter should be light and creamy. As well as slightly pink.
Next, fold in the flour and baking soda as well until no dry streaks are showing. See the tips above to ensure this step is done correctly!
Lastly, fold in the freeze-dried strawberries and white chocolate chips until distributed throughout the dough.
Scoop onto a baking sheet and bake at 350 degrees Fahrenheit until the edges are slightly golden. I prefer a cookie that is more flat and softer in the center, so I bake them for about 10 minutes and let them set as they cool. If you prefer a more cake like cookie, you can let them bake a little longer.
Strawberries and Cream Sourdough Cookies
These strawberries and cream sourdough cookies are perfectly sweet with dehydrated strawberries, white chocolate chips, and a little bit of strawberry jam. They are a great summery treat!
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar, light or dark
- 1/2 cup sourdough discard
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 heaping tablespoon strawberry jam
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup white chocolate chips
- 1 cup dehydrated strawberries
Instructions
- To start, preheat the oven to 350-degree Fahrenheit.
- Next, combine the 1/2 cup room temperature butter and the 3/4 cup light or dark brown sugar.
- Once fully combined, add in the 2 egg yolks, 1/2 cup sourdough discard, 1 teaspoon vanilla extract, and 1 heaping tablespoon of strawberry jam. You know it is combined well when the mixture is creamy and has a slight pinkish hue to it.
- To that mixture, fold in the 1 1/4 cups all-purpose flour and the 1 teaspoon of baking soda. The key to incorporating this well is by doing it gently. You know it is combined when there are no dry streaks in the batter.
- Lastly, fold in the 3/4 cup white chocolate chips and 1 cup of dehydrated strawberries until evenly distributed.
- Scoop the cookies onto cookie sheets, making sure to leave enough room for them to spread out a bit.
- Bake in the preheated oven for about 10 minutes or until the edges are slightly golden. The cookie will set more when it cools so give it a little time when taken out of the oven before eating. The result will be a gooey middle and cripy edges!
- Enjoy!
More Sourdough Recipes from Brick House on Green
The Best Strawberry Rhubarb Crisp
Sourdough Strawberry Shortcake
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