Sourdough Strawberries and Cream Cookies

Strawberries and Cream Sourdough Cookies with White Chocolate and Marshmallows

When I set out to create a sourdough strawberries and cream cookies recipe, I wanted them to have an intensely bright strawberry flavor with creamy, indulgent bites. Instead of vanilla extract, I opted for lemon extract to enhance the tartness of the freeze-dried strawberries, making their flavor pop. For an extra layer of creaminess, I folded in mini white chocolate chips and marshmallows, and wow! These might be my new favorite springtime cookies.

Why Use Sourdough Discard in Strawberries and Cream Cookies?

With sourdough cookies, it’s all about how you mix the ingredients. The order in which you incorporate them significantly affects the texture of your cookies.

The most important rule is to mix the sourdough discard with the wet ingredients and sugar before adding the dry ingredients. This ensures proper hydration and distribution throughout the dough.

This recipe can be made with either an active sourdough starter or discard. If you’re using discard, ensure it’s at room temperature for the best results.

How to Mix Sourdough Strawberries and Cream Cookies

• Start by creaming the butter and sugar together until light and fluffy. This creates a tender cookie texture. Melted, room-temperature butter works best.
• The sourdough discard acts as an egg replacement, adding moisture and a slight tang. Mix it into the butter-sugar mixture, lemon juice, and lemon extract for extra flavor depth.
• In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Avoid overmixing, as it can lead to tough cookies.
• Gently fold in the freeze-dried strawberries, white chocolate chips, and marshmallows. These add the signature strawberries and cream flavor to every bite.
• Refrigerate the dough for at least 30 minutes before baking. This step is crucial! Chilling helps the butter firm up, preventing the cookies from spreading too much in the oven.

More Sourdough Cookie Recipes

• Sourdough Lemon Blueberry Cookies (Blueberry Muffin Cookies)
• Soft and Chewy Sourdough Peanut Butter Cookies
• Sourdough Chocolate Chip Cookies with Pumpkin and Pecans

Sourdough Discard

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Sourdough Chocolate Strawberry Cheesecake Cookies

These are the best strawberries and cream cookies! Made with berries, chocolate chips, and marshmallows for the most fantastic texture and flavor.

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• Prep: 15 minutes
• Cook: 15 minutes
• Total Time: 1 hour

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Ingredients

• 170 g all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 116 g salted butter, melted
• 150 g sugar
• 130 g sourdough starter, room temp
• 2 tsp lemon juice
• 1/4 tsp lemon extract
• 1/2 cup mini white chocolate chips
• 1/2 cup mini marshmallows
• 1/2 cup freeze-dried strawberries

Instructions

1. Combine the dry ingredients (flour, baking soda, baking powder, salt) in a bowl.
2. Make sure your butter is at room temperature but melted. Add the butter, sugar, lemon extract, lemon juice, and sourdough starter to a large bowl. Combine with a whisk or hand mixer until even.
3. Fold the combined dry ingredients into the wet ingredients. Stir until well combined.
4. Add the chocolate chips, dried strawberries, and marshmallows.
5. Refrigerate the dough for 30 minutes (or covered, overnight)
6. Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and shape into balls.
7. Preheat the oven to 350° and place the cookie dough balls about two to three inches apart on the lined cookie sheet.
8. Bake for about 15 minutes. Remove from the oven. Your cookies may be puffy and some marshmallow may ooze out the sides, but it’s fine, do not panic, proceed to the next step.
9. While the cookies are still hot, lift the parchment paper off the pan about a foot above the pan and drop it onto the pan. This will flatten the cookies to the perfect texture. Because of the marshmallows, you may need to use a butter knife to fix the shape of the cookies to be more circular.
10. Just pat the cookies around the side with a butter knife to make them a circular shape.
11. I topped them with some extra crumbled freeze-dried strawberries to make them cute!
12. Let them sit on the cookie sheet until they are completely cool.

Notes

• PLEASE DO NOT use homemade gelatin marshmallows in this recipe. Homemade marshmallows are not suited for baking because gelatin dissolves at baking temperatures. I used Dandies brand mini marshmallows.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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