Sourdough Strawberry Shortcake Cookies
These sourdough strawberry shortcake cookies are a strawberry shortcake lover’s dream but in warm, bakery-style cookie form. Buttery, soft, and just a little chewy, they’re loaded with fresh strawberries, white chocolate chips, and swirls of strawberry jam. Browned butter brings in deep caramel notes, and a crumbly streusel topping adds an irresistible golden crunch.
Equipment
- Medium sized pot (For browning the butter)
- Large mixing bowl or stand mixer bowl for mixing your cookie dough
- Electric mixer (stand or hand-held) for combining dough
- Spatula for scraping down bowl and folding in inclusions
- Parchment paper or silicone mats to line cookie sheet to avoid burning- I love using silicone mats linked here
- Baking sheets to bake cookies
- 2-ounce (approximately 2 tablespoons) cookie scoop for shaping large cookies
- Large circular cookie cutter for perfectly shaped cookies
- Wire cooling rack for allowing cookies to rest properly
Ingredients
Shortcake Streusel Topping
- (75g) ¾ cup All-Purpose Flour
- (100g) ½ cup Granulated Sugar
- (30g) 2 tbsp Sourdough Discard
- (43g) 3 tbsp Unsalted Butter, Softened (do not use melted)
- Pinch of salt
Wet Ingredients:
- (227g) 1 cup Unsalted Butter, browned and cooled slightly
- (200g) 1 cup packed brown sugar
- (200g) 1 cup granulated white sugar
- 2 large room temperature eggs (about 100g total)
- (120g) ½ cup sourdough discard (past-peak is or from the refrigerator)
- (8g) 2 tsp pure vanilla extract
Dry Ingredients
- (425g) 3 1/3 cups all-purpose flour
- (6g) 1 tsp fine sea salt
- (5g) 1 tsp baking soda
- (5g) 1 tsp baking powder
- Optional: add 2–4 tbsp (15–30g) extra flour if dough feels too wet after mix-ins
Mix-Ins:
- (75g) 1/2 cup strawberries, hulled and thinly sliced (pat dry)
- (160g) 1/3 cup strawberry jam or preserves
- (100g) ⅔ cup white chocolate chips
Garnish: (optional)
- crushed freeze dried strawberries
Instructions
Brown the Butter
- In a medium saucepan, melt the butter over medium/low heat. Stir constantly until it foams and begins to brown—about 5–7 minutes. Look for golden specks and a nutty aroma. Remove immediately from heat.
- Pour into a large mixing bowl, scraping in the browned bits. Allow to cool overnight and come to a solid consistency.
Make the Streusel Topping
- In a small bowl, whisk together flour, sugar, and salt.
- Add softened butter and sourdough discard. Mix with a fork or your fingers until a crumbly mixture forms.
- If you want to ferment this crumble, cover and allow to rest overnight. Otherwise, you can use it right away on your cookies.
Mix the Wet Ingredients
- To the browned butter, add both sugars and beat until fluffy until combined.
- Beat in eggs, sourdough discard, and vanilla until smooth.
Add the Dry Ingredients
- In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
- Gradually mix dry ingredients into the wet mixture until just combined—do not overmix.
Fold in the Mix-Ins
- Gently fold in sliced strawberries and white chocolate chips. Add dollops of the jam and fold into the dough gently. Don't incorporate fully, you want to leave pockets of jam for flavor.
- Chill the dough for a minimum of 1 hour or overnight to firm up and hydrate. I like to refrigerate one hour, then scoop the batter. Place on a parchment lined cookie sheet and refrigerate overnight for optimal fermentation and firmness.
Scoop, Top & Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough into large balls (about 3 tbsp, 2 oz, or 70g each). Place on the sheet with 2–3 inches of space. Top with shortbread crumble. You can bake six large cookies per cookie sheet.
- Bake for 10 minutes, allowing cookies to spread out on the pan. Sprinkle with more of the shortbread topping at this time, and return to the oven for another 10 minutes. If your cookies are spreading into each other, use a large round cookie cutter to gently shape and bring the edges in and return to the oven to continue baking. The jam can make the cookies spread slightly, but this can be fixed with the cookie cutter method or using a spoon to push the edges back. Edges should be golden and center slightly doughy when cookies are done. Gently reshape your cookies again with a large cookie cutter or spoon to make them perfectly round before they cool.
- Let cool on the pan for 30 minutes, then transfer to a wire rack to continue cooling and setting.
- Sprinkle crushed freeze dried strawberries on the top for an added touch of sweet and sour! Enjoy your fresh cookies!
Notes
• Use firm, ripe strawberries, not overripe or mushy ones. Dab with a paper towel to reduce moisture.
• For extra bakery-style flair, press a few extra strawberry slices or white chocolate chips on top after baking.
• The fermented streusel adds incredible crunch and flavor, so don’t skip it!
How to Store:
Store in an airtight container on the counter for up to 3 days, or in airtight container in freezer for up to 4 months.