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.

Even better? This recipe puts your sourdough discard to use in both the cookie dough and the streusel, adding a subtle tang that enhances the flavor without taking center stage.

Whether you’re baking for spring picnics, brunch trays, or just for your own sweet tooth, these are a showstopper. Thank me later.

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Tools You'll Need:

• 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 https://amzn.to/41Vmd8E

• Baking sheets- to bake cookies

• 2-ounce (approximately 2 tablespoons) cookie scoop- for shaping large cookies linked here https://amzn.to/3Qw3nyt

• Large circular cookie cutter (optional)- for perfectly shaped cookies. I use this set linked here https://amzn.to/3FOjJ3b

• Wire cooling rack- for allowing cookies to rest properly

Why You'll Love This Recipe:

Brown butter creates a caramelized depth of flavor, balancing out the smooth white chocolate and sweet strawberries. With golden edges and juicy bursts of strawberry, these cookies taste so sophisticated but are so easy to make!

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s character. This extended resting period enriches the cookies’ flavor profile, making them reminiscent of the sophisticated treats found in high-end bakeries. If you choose to ferment the dough overnight, remember to let it rest at room temperature for about 1 hour before scooping and baking to ensure optimal texture and ease of handling.

Now let's make some cookies!

Ingredients

Shortcake Streusel Topping:

• ¾ cup (75g) all-purpose flour

• ½ cup (100g) granulated sugar

• 2 tbsp (30g) sourdough discard (unfed is fine)

• 3 tbsp (43g) unsalted butter, softened (do not use melted)

• Pinch of salt

Wet Ingredients:

• 1 cup (227g) unsalted butter, browned and cooled slightly

• 1 cup (200g) packed brown sugar

• 1 cup (200g) granulated white sugar

• 2 large room temperature eggs (about 100g total)

• ½ cup (120g) sourdough discard (past-peak is or from the refrigerator)

• 2 tsp (8g) pure vanilla extract

Dry Ingredients:

• 3 1/3 cups (425g) all-purpose flour

• 1 tsp (6g) fine sea salt

• 1 tsp (5g) baking soda

• 1 tsp (5g) baking powder

• Optional: add 2–4 tbsp (15–30g) extra flour if dough feels too wet after mix-ins

Mix-Ins:

• 1/2 cup (75g) strawberries, hulled and thinly sliced (pat dry)

• 1/3 cup (160g) strawberry jam or preserves

• ⅔ cup (100g) white chocolate chips

Garnish: (optional)

crushed freeze dried strawberries

Instructions:

Brown the Butter

1. 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.

2. 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

1. In a small bowl, whisk together flour, sugar, and salt.

2. Add softened butter and sourdough discard. Mix with a fork or your fingers until a crumbly mixture forms.

3. 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

1. To the browned butter, add both sugars and beat until fluffy until combined.

2. Beat in eggs, sourdough discard, and vanilla until smooth.

Add the Dry Ingredients

1. In a separate bowl, whisk together flour, salt, baking soda, and baking powder.

2. Gradually mix dry ingredients into the wet mixture until just combined—do not overmix.

Fold in the Mix-Ins

1. 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.

2. 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

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. 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.

3. 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.

4. Let cool on the pan for 30 minutes, then transfer to a wire rack to continue cooling and setting.

5. Sprinkle crushed freeze dried strawberries on the top for an added touch of sweet and sour! Enjoy your fresh cookies!

Yields 15-16 large cookies (2 oz)

Tips for Best Results

• 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.

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