Sourdough Strawberries and Cream Cookies

These strawberries and cream sourdough cookies are soft, tender, and bursting with sweet strawberry flavor and creamy white chocolate chips. The sourdough discard adds a slight tang that perfectly complements the rich, fruity sweetness in every bite.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 45

Cook Time 13

Fermentation Time 12

Total Time 12 58

Servings cookies

Calories 117kcal

Equipment

2 Baking Trays
1 Cookie Scoop (can also weigh the cookie dough balls for consistency)

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)

Topping

15 g Freeze Dried Strawberries (smashed with a rolling pin)

Instructions

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.
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.
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.
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.

Notes

Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.

Flour - Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie.

Baking Time - Don't over cook these cookies. Remove them from the oven when the centre still looks wet or they will be too dry when they cool. The temperature of 165C (330F) might seem low, but it will give you a soft centred cookie with crispy edges.

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