Sourdough Strawberry Shortcake Cookies
Sourdough Strawberry Shortcake Cookies
These soft, buttery cookies are filled with ribbons of strawberry jam and white chocolate and finished with light but creamy mascarpone topping, fresh strawberries, and a crunchy graham cracker crumble for a flavor reminiscent of classic strawberry shortcake.
Ingredients
Cookie Dough
Dry Ingredients
- * 284 g all-purpose flour
- * 10 g cornstarch
- * 2 g baking powder
- * 3 g baking soda
- * 3 g fine coarse kosher salt
Wet Ingredients
- * 227 g unsalted butter softened
- * 200 g granulated sugar
- * 50 g large egg
- * 2 tsp vanilla extract
- * 120 g sourdough discard
Mix-Ins
- * 6oz white chocolate melting chips or bar chopped
- * 1/3 cup store-bought strawberry preserves
- * 2oz bag of freeze dried strawberries slightly crushed
Mascarpone Whipped Cream
- * 4oz mascarpone cheese softened
- * 50 g powdered sugar
- * 240 g heavy cream
- * 1 tsp corn starch
Toppings
- * 50–75 g crushed graham crackers crushed
- * Fresh strawberries sliced
Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together:
- * 284 g flour
- * 10 g cornstarch
- * 2 g baking powder
- * 3 g baking soda
- * 3 g salt
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together:
- * 227 g softened butter
- * 200 g sugar
- Beat for 2–3 minutes until light and fluffy.
- Add:
- * 50 g egg
- * 8 g vanilla extract
- * 120 g sourdough discard
- Mix until smooth and fully incorporated.
- Gradually add the dry ingredients and mix on low speed just until combined. Do not overmix.
- Fold in the chopped white chocolate.
Step 2: Jam & Strawberries
- Spoon some of the strawberry jam over the dough. Gently mix into the dough.
- Squish the freeze dried strawberries into the dough with your hands.
Step 3: Shape the Cookies
- Note: the dough is going to be sticky. Wet your hands before rolling dough balls – it will help with sticking.
- Using an overfilled 2-tablespoon cookie scoop, divide the dough into approximately 18 cookies.
- Roll each portion into a smooth, round ball. Place the cookie dough balls onto a parchment-lined baking sheet to bake now or refrigerate overnight.
Step 4: OPTIONAL: Cold Ferment Overnight
- Cover the cookie dough balls tightly and refrigerate for 12–24 hours. (If you want a long ferment – best for gut bacteria, gives cookies a deep flavor, and lets the flour absorb all of the moisture – leading to a softer cookie)
Step 5: Bake
- Preheat the oven to 350°F (177°C).
- Arrange six cookies per baking sheet, leaving about 2 inches between each cookie. (They do spread)
- Bake for 11-13 minutes, until the edges are set and lightly golden while the centers still have some shiny spots.
- Immediately after removing the cookies from the oven, use a large round cookie cutter to gently swirl around each cookie to create perfectly round bakery-style cookies. (Don’t skip this step. It will help the cookies cool as a thicker, perfectly round cookie.)
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Mascarpone Whipped Cream
- In a medium bowl, beat together:
- * 4oz mascarpone cheese
- * 50 g powdered sugar
- Mix until smooth.
- Now whip in the heavy cream and the corn starch. Be careful not to over-whip or you’ll end up with butter. Whip until medium to stiff peaks form.
- Transfer the cream to a piping bag fitted with a round tip. (You can use a ziplock bag in a pinch! Just cut the corner off and it’ll squeeze out beautifully!)
Step 7: Assemble the Cookies
- Once the cookies have cooled completely, pipe mascarpone whipped cream onto the center of each cookie.
- Sprinkle generously with crushed graham crackers and top with a slice of fresh strawberry.
- Serve immediately or refrigerate, in an airtight container.
- Enjoy!!