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!