Sourdough Strawberries and Cream Cookies

Name: Sourdough Strawberries and Cream Cookies
Prep time: 45 min
Cook time: 13 min
Total time: 778 min
Ingredients: 300 g All Purpose Flour; 8 g Baking Soda; 6 g Corn Starch; 2 g Salt; 120 g White Chocolate Chips; 45 g Freeze Dried Strawberries ((smashed with rolling pin)); 100 g Sourdough Starter ((or Sourdough Discard)); 180 g Salted Butter ((Melted)); 160 g Brown Sugar; 100 g White Sugar; 1 Egg; 1 Egg Yolk; 5 g Vanilla Extract ((or vanilla paste)); 15 g Freeze Dried Strawberries ((smashed with a rolling pin))

You are going to love these sourdough strawberries and cream cookies! They're just like the sourdough cookies you love, with crispy edges and soft centres, but they're also brimming with bright, freeze dried strawberries and creamy white chocolate chips! They taste like a berry dream!

A stack of sourdough strawberries and cream cookies sitting on a white kitchen counter. One of the cookies is faced outwards so you can see the top of the cookie coated in freeze dried strawberries. There is a fresh strawberry sitting on top of the stack.

If you love sourdough cookies, then you might also enjoy these sourdough honey pistachio cookies or these sourdough vanilla wafers.

Why You'll Love This Recipe!

Bright Summer Flavors - these cookies taste like a strawberry dream! Bright, summery strawberries paired with creamy white chocolate, plus that hint of sourdough tang. It doesn't get much better!

Just a Little Different - while I LOVE sourdough chocolate chip cookies, these strawberries and cream sourdough cookies provide a different flavor profile for when you need to change things up!

A flat lay image taken from above. There is a pink tray with a pink cooling rack sitting on top. There is a pile of sourdough strawberries and cream cookies sitting inside the tray.

Ingredients

All Purpose Flour
Baking Soda
Corn Starch - cornstarch is used in this recipe to keep the cookies soft and also ensure they don't spread too much in the oven.
Salt
White Chocolate Chips - you can choose to use your favorite white chocolate chips or even chopped white chocolate for these cookies, the choice is yours!
Freeze Dried Strawberries (smashed with rolling pin)
Sourdough Starter - you can use either active sourdough starter or sourdough discard for these cookies. The difference can be in the flavor here, so don't use discard that too old and sour as it can taint the cookies with an unpleasant flavor.
Salted Butter - as always I've used salted butter, but you can use unsalted if you prefer. Make sure it's melted and cooled so it doesn't cook the eggs when it hits the bowl.
Sugar - I've used a mixture of brown and white sugar for these cookies to ensure you get crispy edges with a molten centre and slight caramel undertones.
Eggs - you'll need an egg plus an egg yolk. My eggs are on the large side, around 60 to 70g.
Vanilla Extract - I've used vanilla extract, but also tested these cookies with vanilla paste, which heightens the vanilla flavor and gives you a more rounded sweetness.

How To Make Strawberries & Cream Cookies

This recipe for sourdough strawberries and cream cookies is based on my popular sourdough discard chocolate chip cookie recipe, so you can be sure it works!

Before you start, crush your freeze dried strawberries up - you can do this in a motar and pestle or even in a ziploc bag with a rolling pin. You just want to break the whole strawberries up into smaller chunks.

Place some of the dry ingredients (all purpose flour, baking soda, corn starch, salt, freeze dried strawberries and white chocolate chips) into a large mixing bowl and combine. Set this aside.

A bowl of dry ingredients necessary to make sourdough strawberries and cream cookies. You can see the bright red freeze dried strawberries and creamy white chocolate in the bowl.

Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.

Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.

A bowl of sourdough strawberries and cream cookie dough mixed together.

Cover the bowl with plastic wrap and place into the fridge to ferment for 12 to 24 hours. You can use the dough after a minimum of 2 hours, but I highly recommend allowing the dough to ferment overnight.

The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.

Use a cookie scoop or large spoon to scoop out balls of dough. I have used 35g dough balls for this recipe. Roll each dough ball in some crushed freeze dried strawberries before placing the dough balls onto the prepared baking sheets.

Process photos for making sourdough strawberries and cream cookies. You can see the cookies being rolled into balls and laid out on a baking tray.

Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.

Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.

Kate's Recipe Tips

Freeze dried strawberries give you the best color and strawberry flavor in these cookies. Don't use fresh strawberries because they are too wet and will lose their color when baked.

How To Store + Freeze

You can keep these cookies fresh for about 3 or 4 days in an airtight container (although they don't last long in my house). I find they stay freshest in a glass jar. Avoid storing them in a plastic container.

These can be frozen too. I freeze baked cookies on a cookie tray and then pop into a ziploc bag. That way I can take out a couple to pop into lunchboxes when I need them. They defrost well.

You can also freeze the cookie dough and bake cookies as you want them. I roll the balls in freeze dried strawberries and then freeze on a tray before placing them into a ziploc bag so I can grab out a handful as I want them. Pop the frozen balls onto a baking tray and let them soften a little before baking as per normal.

Frequently Asked Questions

Can I use fresh strawberries in this recipe?

No, I don't recommend fresh strawberries because they are too wet. Also, fresh strawberries will not hold their color during baking (unless you add some acid like lemon juice or vinegar) so you'll end up with washed out cookies. Freeze dried strawberries will stay bright, but still give you the intense strawberry flavor.

Can I use dehydrated strawberries for this recipe?

Yes this recipe will work with dehydrated strawberries. I have tested this with strawberries that I dehydrated myself and they worked fine. They don't hold their color as much as freeze dried, but don't get washed out like fresh either. Dried blueberries or cranberries can also work well in this recipe.