Strawberries and cream sourdough cookies make the most delectable sweet treat. Perfect for July 4th, summer picnics, or just a simple weeknight dessert!
Sadly, fresh strawberry season is coming to an end here in PA. I’m definitely not ready to say goodbye to this light, flavorful fruit. Thankfully, these strawberries and cream cookies have strawberry flavor without needing fresh berries!
But, fresh strawberry season isn’t over quite yet. So, don’t miss the other strawberry recipes we have!
Sourdough Strawberry Shortcake
Strawberries & Cream Overnight Oats
If you like baking with fresh strawberries, check out the recipes above! However, cookies and fresh strawberries just make 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’ll Love This Recipe
- Quick – Unlike a lot of sourdough recipes out there, there is no wait time for these cookies. The dough is ready to bake as soon as it’s mixed together.
- Soft Center – When taken out at just the right time, these cookies are crispy around the edges yet perfectly moist in the center.
- Perfect Sweetness Level – The batter itself doesn’t have much sugar in it. Despite this, the white chocolate chips, strawberry jam, and freeze dried strawberries make for a sweet flavor.
- Sourdough Discard – Recipes that use up sourdough discard are some of my favorite. Strawberries and cream sourdough cookies are one of them!
Tips to Make the Best Strawberries and Cream Sourdough Cookies
- Gently fold in the dry ingredients. You will know the dough is fully combined when there are no dry streaks left in the batter.
- Take these cookies out of the oven slightly undercooked. The cookie continues to bake when it is cooling so the center will come out gooey. Seriously, it’s the best texture!
- Measure out your flour evenly. Use a knife to scrape the top of the measuring cup so that the 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!
- Line a baking sheet with parchment paper for baking. Yes, you could grease a cookie sheet with butter. However, I find that this gets the bottom of my cookies more crisp than I would like.
- For less hands on time, use a stand mixer. Personally I just used a handheld whisk along with a spatula, but a stand mixer would be much easier!
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.
All-purpose flour – My personal favorite is King Arthur’s organic unbleached all purpose flour.
Baking soda – this is the rising agent in the cookies.
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 – A tip for finding mixing bowls: go to antique and thrift stores to find the most beautiful, high quality mixing bowls! The mixing bowls featured in this post came in a set of 3 for a very affordable price at an antique store.
Handheld or standing mixer – Sophia’s personal Kitchen Aid mixer!
Rubber spatula
How To Make Strawberries and Cream Sourdough Cookies Step-by-Step
First, add the brown sugar and butter into a large bowl. Beat with a whisk until light and fluffy.
Add the egg yolks, sourdough discard, vanilla extract, and strawberry jam into the butter and sugar mixture. Whisk 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 Cookie Lover?!
If you loved these strawberries and cream sourdough cookies, I’d love it if you gave this recipe 5 stars. Leave us a comment below, too! Don’t forget to share this recipe with a friend or to save it on Pinterest for the future! It’s one you’ll want to come back to every year.
Sourdough Cookie FAQs
Are sourdough cookies better for you than regular cookies?
Yes, sourdough cookies are better for you because the fermentation process makes them easier to digest. They also contain prebiotic fiber which can help regulate blood sugar levels. Source high quality flour, sugar, butter, and eggs to make sourdough cookies even healthier.
Is homemade cookie dough healthier than store bought?
Homemade cookie dough is much healthier than store bought. Store bought cookie dough includes many preservatives and unnecessary added ingredients while homemade dough does not.
What does sourdough do to a cookie?
Sourdough starter makes a cookie easier to digest, gives a softer yet chewier texture while also providing moisture. Longer fermentation also gives a delicious tangy flavor that pairs perfectly with the sweetness of sugar.
Strawberries and Cream Sourdough Cookies
Strawberries and cream sourdough cookies are the most delectable summer treat perfect for picnics, July 4th, or a simple family dessert!
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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