Why Use Freeze-Dried Strawberries?

You must use freeze-dried or dehydrated strawberries to achieve that burst of authentic strawberry flavor. 🥄 Fresh strawberries won't work—they release too much moisture, making the dough wet and difficult to bake. 🥄 Freeze-dried strawberries provide intense flavor without adding moisture, making them the perfect mix-in.

Can I Freeze the Dough?

Absolutely! Here's how I like to do it: When you're ready to bake frozen cookie dough, place the frozen dough balls on a parchment-lined baking sheet and bake as usual—no need to thaw! (you just might need to leave them in the over 3 extra minutes) Refrigerate the dough overnight before shaping it into cookie dough balls. This recipe, at 1x batch size, makes about 10 cookies—so I usually bake four and freeze the rest.

Why Should You Chill Cookie Dough?

Chilling the dough isn't just about convenience—it hugely impacts texture. When cookie dough rests in the fridge: butter solidifies, resulting in a thicker cookie. flour absorbs moisture, giving a more tender bite. sourdough discard has time to ferment, making the cookies easier to digest. Cover and chill the dough overnight (or up to 48 hours) for the best results.

Can I ferment The Dough Overnight?

Yes! A long fermentation in the fridge makes these cookies even better. The dough can stay refrigerated for up to 2 days before baking (or freezing). Fermenting overnight enhances the flavor and improves digestibility—a major plus when baking with sourdough.

Sourdough Strawberries and Cream Cookies

Finished cookies with freeze dried strawberry crumbles sitting on a counter with fresh strawberries.

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.

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

Combine the dry ingredients (flour, baking soda, baking powder, salt) in a bowl.
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.
Fold the combined dry ingredients into the wet ingredients. Stir until well combined.
Add the chocolate chips, dried strawberries, and marshmallows.
Refrigerate the dough for 30 minutes (or covered, overnight)
Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and shape into balls.
Preheat the oven to 350° and place the cookie dough balls about two to three inches apart on the lined cookie sheet.
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.
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.
Just pat the cookies around the side with a butter knife to make them a circular shape.
I topped them with some extra crumbled freeze-dried strawberries to make them cute!
Let them sit on the cookie sheet until they are completely cool.

Find it online: https://cultured.guru/blog/sourdough-strawberries-and-cream-cookies