The Best Strawberry and Cream Cookie With Sourdough Discard!

Last updated on March 2nd, 2025 at 02:19 pm

These Strawberry and Cream Cookies with Sourdough Discard are soft, chewy, and bursting with flavour! The slight tang from the discard balances the sweet white chocolate and freeze-dried strawberries, creating a bakery-quality cookie that’s easy to make at home. Whether you’re using up extra sourdough discard or just craving a unique treat, these cookies will become a new favourite!

Why You’ll Love These Strawberry and Cream Cookies

I’ve been teaching baking for years, but some of my favourite moments in the kitchen are baking at home for my kids. I have two little girls who love cookies, and making them from scratch means I can use the best ingredients while creating something special to share. These strawberries and cream cookies are one of our favourites—soft, chewy, and packed with bursts of sweet strawberries, creamy white chocolate, and a hint of sourdough tang.

These cookies aren’t just delicious—they’re gorgeous! A drizzle of silky, glossy royal icing, bursts of tart strawberry, and festive sprinkles make them perfect for any occasion—whether it’s a holiday, Valentine’s Day, or just because.

• Easy to make—no mixer required
• Uses up extra sourdough discard
• Soft, chewy, and packed with flavour
• The perfect balance of sweet and tangy

What is Sourdough Discard?

If you bake sourdough, you know that maintaining a starter means regular feedings—and that often leaves you with extra starter, known as sourdough discard. Instead of throwing it away, you can use it to add depth of flavour and a slight tang to all kinds of baked goods, including cookies!

Rather than diving deep into sourdough discard here, check out my full guide where I break it all down: Sourdough Discard Crackers. And if you’re looking for the crispiest, most flavourful crackers, that recipe is a must-try!

Key Equipment for Making These Sourdough Cookies

Using the right tools makes all the difference when baking sourdough cookies! Here are a few essentials I recommend:

• Sheet Pan – Ensures even baking and prevents cookies from spreading too much.
• Wire Rack → Essential for cooling cookies properly without getting soggy bottoms.
• Kitchen Scale → For accurate measurements and perfectly consistent cookies.
• Mixing Bowls → A set of sturdy bowls makes mixing easy.
• Silicone Baking Mat or Parchment Paper → Helps prevent sticking and ensures even baking.
• Cookie Scoop → For evenly sized cookies that bake at the same rate.

Ingredients & Substitutions

This recipe makes 12 large cookies (about 60g each).

Key Ingredients

• Sourdough Discard – Use unfed discard straight from the fridge. It adds a subtle tang and enhances texture, but you can omit it (see below for adjustments).
• Butter – Regular unsalted butter works best, but you can substitute browned butter for a deeper, nuttier flavour.
• White Chocolate – Use chopped white chocolate bars or high-quality chips for the best melt and flavour.
• Freeze-Dried Strawberries – These add a concentrated berry flavour without extra moisture. You can also try freeze-dried raspberries, blueberries, or mango for a different sourdough cookie!
• Flour – All-purpose flour works best, but you can mix in bread flour (up to 50%) for extra chewiness. Learn more about choosing the best flour for sourdough here.
• Leavening – Baking soda helps the cookies rise and contributes to their soft texture, while salt enhances flavour and balances sweetness.

Ingredient Breakdown

For Decorating

• Royal Icing – Adds a smooth, glossy finish to the cookies. Get the full royal icing recipe here.
• Additional Freeze-Dried Strawberries – For garnish.
• Sprinkles – Optional, but they add a fun and festive touch!

Notes:

• Freeze-dried strawberries can be roughly chopped with a knife, or simply broken up with your hands.

If you’re new to bakers’ percentages and want to learn more about how they work, check out my full guide here: Understanding Bakers’ Percentages

How to Make These Cookies Without Sourdough Discard

If you don’t have sourdough discard, you can still make these cookies with a simple adjustment:

• Increase the flour – Add an extra 2 tbsp (15g) of all-purpose flour to maintain the right dough consistency.
• Add a splash of liquid – Since discard adds moisture, replace it with buttermilk or Greek yogurt (1:1 substitution). Both provide a slight tang and acidity, similar to discard, which helps balance the sweetness and enhance texture.

These adjustments will give you the same soft and chewy cookies, just without the subtle sourdough flavour. Follow the same mixing and baking instructions.

How to Make Strawberry and Cream Cookies (Step-by-Step Guide)

Follow these simple steps to make soft and chewy Sourdough Strawberry and Cream Cookies.

1. Prep the Ingredients

• Gather and measure all ingredients before starting to ensure a smooth and efficient baking process.
• Roughly chop the freeze-dried strawberries with a knife or break them up by hand.

2. Make the Dough

• In a bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a separate bowl, cream the butter, sugar, and brown sugar together until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the sourdough discard until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing until almost combined.
• Gently fold in the white chocolate chips and freeze-dried strawberries.

3. Chill the Dough (Optional, But HIGHLY Recommended)

• Cover the dough and let it rest in the fridge for at least 30 minutes. This helps prevent spreading and enhances flavour.

4. Portion & Bake the Cookies

• Preheat your oven to 350°F (175°C).
• Line a sheet pan with parchment paper.
• Portion the dough into 60g balls using an ice cream scoop. Place them evenly on the prepared sheet pan.
• Bake for 12-14 minutes, or until the edges are golden brown while the centres remain soft.

5. Cool & Enjoy

• Let the cookies cool on the sheet pan for 5 minutes, then transfer them to a wire rack to set completely.
• Enjoy them warm, or store them in an airtight container for later!

Decorating Your Strawberry and Cream Cookies

Once your cookies have cooled, it’s time to make them extra special with a simple yet beautiful decoration.

• Drizzle with royal icing – Drizzle with royal icing – Use a spoon for a rustic look or a piping bag for a more precise design. For the full recipe and method, check out my Royal Icing Recipe in My Sourdough Sugar Cookies Post.
• Add extra freeze-dried strawberries – While the icing is still wet, sprinkle roughly chopped freeze-dried strawberries on top so they stick.
• Finish with sprinkles – Use your favourite sprinkles to add a pop of colour and make these cookies even more fun!

Now your cookies are ready to impress—whether for a special occasion or just a treat for yourself!

Customizing Your Strawberry and Cream Cookies

One of the best things about these cookies is how easy they are to make your own! Here are a few ways to customize them:

• Switch up the chocolate → Try dark or ruby chocolate instead of white for a different flavour.
• Make them extra fancy → Use gold flakes or edible glitter instead of sprinkles.
• Boost the strawberry flavour → Add a few drops of strawberry extract to the dough.
• Try a sandwich cookie → Spread a little strawberry jam between two cookies for an extra indulgent treat.

However you make them, these cookies are a showstopper!

Tips for Perfect Cookies

• Use freeze-dried strawberries to prevent excess moisture
• Chill the dough for thicker, chewier cookies
• Don’t overbake – they’ll continue to set as they cool
• Use a ring cutter right after baking to gently shape the cookies into a perfect round while they’re still warm.

Storage & Freezing Tips

• Store in an airtight container for up to 5 days
• Freeze the dough in pre-portioned balls for quick baking
• Freeze baked cookies and reheat for a fresh taste

Frequently Asked Questions

Can I make these cookies without sourdough discard?

• Yes! Just swap the sourdough discard for buttermilk or Greek yogurt (1:1 substitution). Both options provide moisture and acidity, mimicking the discard’s effect while keeping the cookies soft and chewy.

Can I use fresh or frozen strawberries instead of freeze-dried?

• For the best texture and concentrated flavour, freeze-dried strawberries work best in this recipe. Fresh or frozen strawberries add too much moisture, which can affect the dough. If you want to experiment, try using chopped dried strawberries or other freeze-dried fruits like raspberries or blueberries.

How should I store these cookies?

• Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months—just let them thaw at room temp before serving.

Can I make the dough ahead of time?

• Yes! You can refrigerate the dough for up to 24 hours before baking. This allows the flour to fully hydrate, the flavours to develop, and the cookies to bake up even chewier. If making ahead, scoop the dough into portions before chilling for easier baking.

More Sourdough Discard Recipes

If you love these Strawberry and Cream Cookies, here are more delicious ways to bake with sourdough discard:

• Fudgy Sourdough Brownies – Rich, chocolatey, and the perfect way to use up extra discard.
• Sourdough Discard Scones – Light, flaky, and perfect with jam or clotted cream.
• Sourdough Pancakes – A breakfast classic with a hint of sourdough tang.
• Sourdough Pop-Tarts – Buttery, flaky pastries filled with jam, just like your favourite childhood treat.

These recipes, just like these Strawberry and Cream Cookies, highlight the versatility of sourdough discard, making it easy to reduce waste while baking something delicious.

Looking for more creative cookie ideas? Try my Sourdough Discard S’mores Cookies on YouTube—soft, chewy, and packed with melty chocolate and gooey marshmallow goodness!

Final Thoughts: The Best Strawberry and Cream Cookies

These Strawberry and Cream Cookies are a perfect balance of sweet, tangy, and chewy, with a subtle sourdough depth that makes them truly special. Whether you’re using up extra sourdough discard or just looking for a unique cookie recipe, this one is sure to become a favourite.

Baking at home for my family is one of my greatest joys, and this recipe was a huge hit with my kids. I love how the freeze-dried strawberries add bursts of flavour, and the white chocolate makes them extra indulgent. If you’re feeling creative, try experimenting with different chocolate or adding a touch of citrus zest for a new twist.

If you try these cookies, let me know in the comments! I’d love to hear how they turned out—leave a rating and share your experience. Happy baking!

The Best Strawberry and Cream Cookie With Sourdough Discard!

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• Author: MJD
• Total Time: 45 minutes
• Yield: 12 large cookies (about 60g each) 1x

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Description

Soft, chewy, and packed with flavour, these strawberry and cream cookies are the perfect way to use up sourdough discard. The slight tang from the discard pairs beautifully with creamy white chocolate and tart freeze-dried strawberries.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 177g (1 ½ cups) all-purpose flour
• 4g (¾ tsp) baking soda
• 3g (½ tsp) salt

Wet Ingredients:

• 106g (½ cup) unsalted butter, softened
• 71g (⅓ cup) granulated sugar
• 71g (⅓ cup) brown sugar
• 69g (1 large) egg
• 35g (2 tbsp) sourdough discard

Mix-Ins:

• 141g (¾ cup) white chocolate chips or chopped white chocolate
• 44g (½ cup) freeze-dried strawberries, roughly chopped

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Instructions

Prep the Ingredients

• Measure all ingredients before starting.
• Roughly chop the freeze-dried strawberries with a knife or break them up by hand.

Make the Dough

• In a bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a separate bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
• Add the egg, mixing well until combined.
• Stir in the sourdough discard until fully incorporated.
• Gradually add the dry ingredients, mixing until almost combined.
• Gently fold in the white chocolate chips and freeze-dried strawberries.

Chill the Dough (Optional, But Recommended)

• Cover and refrigerate the dough for 30 minutes. This helps prevent spreading and enhances flavour.

Portion & Bake the Cookies

• Preheat your oven to 350°F (175°C).
• Line a sheet pan with parchment paper.
• Scoop 60g (about 2 tbsp) dough balls and place them evenly on the pan.
• Bake for 12-14 minutes, until the edges are golden but the centres remain soft.

Cool & Enjoy

• Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely.
• Enjoy warm, or store in an airtight container for later!

Decorating Your Strawberry and Cream Cookies

1. Drizzle with royal icing – Use a spoon or piping bag to drizzle it over the cooled cookies.
2. Add extra freeze-dried strawberries – Sprinkle some roughly chopped freeze-dried strawberries on top while the chocolate is still wet so they stick.
3. Finish with sprinkles – Use your favourite sprinkles to add a pop of colour and make these cookies even more fun!

Notes

Notes & Tips

• No sourdough discard? Replace it with buttermilk or Greek yogurt (1:1 ratio) for similar moisture and tang.
• Want extra chewiness? Swap 50% of the all-purpose flour with bread flour.
• Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
• Make ahead: You can refrigerate the dough for up to 24 hours before baking.

• Prep Time: 15 minutes + 30 minutes chill time (optional)
• Cook Time: 12-14 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American