I’ve been baking this sourdough strawberries cookies recipe all season, and it has easily become a family favorite. The smell of brown butter and sweet strawberries filling the kitchen reminds me of slow weekend mornings. It’s got that signature crackly edge and a soft, pillowy center that only sourdough discard can give you. Don’t skip the chilling tim, patience is the secret to letting the flour hydrate and the flavors deepen.
Table of Contents
Why you’ll love this sourdough strawberries cookies recipe
- No waste: It uses up your unfed sourdough discard perfectly.
- Incredible texture: The cornstarch and discard combine to make the softest, chewiest cookie centers.
- Bakery quality: They look and taste like you bought them from an artisan bakery.
- Summer Flavors: these sourdough cookies taste like a strawberry dream! Bright, summery strawberries paired with creamy white chocolate, plus that hint of sourdough tang.
The simple ingredients you need
You probably have most of these pantry staples ready to go. Here is a quick look at what makes this recipe work.
Sourdough Discard
Unfed discard straight from the fridge is perfect. It adds moisture and a subtle tang that balances the sweetness.
Freeze-Dried Strawberries
Using freeze-dried berries instead of fresh prevents the dough from becoming soggy while giving you an intense, concentrated strawberry flavor.
Cornstarch
Just a little bit of cornstarch keeps the cookies ultra-soft and tender in the middle.
Unsalted Butter
Melting and cooling the butter gives the cookies a denser, chewier texture compared to creaming softened butter.
Light Brown Sugar & White Sugar
Brown sugar provides molasses for chewiness and depth, while white sugar ensures the cookies spread nicely and get those crispy edges.
Egg & Egg Yolk
Using one whole egg plus an extra yolk guarantees a rich, fudgy center. Make sure they are at room temperature so they mix smoothly.
Vanilla Extract
A good splash of vanilla enhances the sweet strawberry and butter notes.
All-Purpose Flour
The perfect base flour that provides enough structure without making the cookies tough.
Baking Soda & Sea Salt
Baking soda helps the cookies rise and spread, while a pinch of fine sea salt balances the sweetness of the white chocolate.
White Chocolate Chips
The creamy sweetness of white chocolate pairs flawlessly with the tart, fruity bite of the strawberries.
How to make sourdough strawberries cookies
- Mix the wet ingredients: Whisk your cooled melted butter with the sugars, egg, yolk, and vanilla until smooth, then stir in the sourdough discard.
- Combine the dry: Toss your flour, baking soda, cornstarch, and salt in a separate bowl.
- Fold it together: Gently mix the dry into the wet until just combined. Don’t overmix.
- Add inclusions: Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Chill the dough: Let the dough rest in the fridge for at least an hour to firm up and develop flavor.
- Bake the cookies: Scoop onto a baking sheet and bake at 350°F for 11-13 minutes. Let them cool slightly before moving them.
Fun sourdough strawberries cookies variations to try
Once you master the base dough, you can play around with the mix-ins.
Sourdough Strawberry Cheesecake Cookies
For an indulgent twist, wrap the cookie dough around a frozen dollop of sweetened cream cheese before baking. The creamy cheesecake center pairs perfectly with the strawberry flavor!
Dark Chocolate Strawberry
Swap the white chocolate chips for dark chocolate chunks for a richer, more decadent contrast.
Lemon Berry
Add a tablespoon of fresh lemon zest to the wet ingredients for a bright, citrusy lift.
Sourdough Strawberry Oatmeal Cookies
Swap out 100g (about 1 cup) of the all-purpose flour for rolled oats. The oats add a hearty, chewy texture that makes these cookies taste almost like a decadent breakfast treat!
Sourdough Raspberry White Chocolate Cookies
If you prefer a tangier bite, swap the 45g of freeze-dried strawberries for freeze-dried raspberries. The tartness cuts through the sweet white chocolate beautifully for an irresistible flavor combination.
If you love this flavor combination, you should also check out our Sourdough Strawberry Sugar Cookies recipe or Sourdough Strawberry Bars for another amazing treat!
Serving Ideas
These cookies are wonderful served warm alongside a cold glass of milk or your favorite afternoon coffee. If you want to go all out, sandwich a scoop of vanilla bean ice cream between two cookies for an incredible ice cream sandwich.
Prep and storage advice
Store any leftover baked cookies in an airtight container at room temperature for up to 4 days. If you want to freeze the dough, scoop it into balls, freeze them solid on a tray, and transfer them to a freezer bag. You can bake them straight from frozen by adding 1-2 minutes to the bake time.
Sourdough Strawberries Cookies Recipe
Ingredients
Wet Ingredients
- 100 g sourdough discard or active starter unfed is perfect
- 180 g unsalted butter melted and cooled
- 160 g light brown sugar packed
- 100 g granulated white sugar
- 1 large egg + 1 egg yolk at room temperature
- 5 g vanilla extract 1 tsp
Dry Ingredients
- 300 g all-purpose flour
- 8 g baking soda
- 6 g cornstarch keeps the center ultra-soft
- 2 g fine sea salt
Adds In
- 45 g freeze-dried strawberries roughly crushed
- 120 g white chocolate chips
Instructions
- Mix the wet base: In a large bowl, whisk together the melted butter, brown sugar, and white sugar. Add the egg, egg yolk, and vanilla extract. Whisk until smooth. Stir in the sourdough discard.
- Combine the dry mix: In a separate bowl, toss the all-purpose flour, baking soda, cornstarch, and fine sea salt.
- Form the dough: Gently fold the dry mix into the wet base until just combined. Do not overmix.
- Add inclusions: Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Chill: Cover the bowl and chill the dough in the fridge for at least 1 hour (or up to overnight for deeper flavor).
- Bake: Preheat your oven to 350°F (175°C). Scoop large balls of dough onto a parchment-lined baking sheet. Bake for 11-13 minutes until the edges are golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
FAQs
Can I use active bubbly starter instead of discard?
Yes, you can use active starter. The texture will be slightly puffier, but they will still be wonderful.
Why do I have to chill the dough?
Chilling allows the flour to hydrate fully from the sourdough discard, which deepens the flavor and prevents the cookies from spreading too flat in the oven.
Can I use fresh strawberries?
I don’t recommend fresh strawberries because their high water content will make the cookie dough too wet and cakey. Stick to freeze-dried for the best texture.
Grab your sourdough discard and let’s get baking. These cookies never last long on the counter, so you might want to make a double batch!
