Name: Sourdough Strawberry Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 2
Ingredients: 2 1/2 c. Dried Organic Strawberries, Crushed or Pulsed Into a Fine Texture; 1 c. Unsalted Butter, Room Temperature; 3/4 c. Cane Sugar or Coconut Sugar; 1/2 c. Carbonated Water (or another egg substitute); 2 tsp. Mexican Vanilla; 2 c. Gluten-Free Flour or Organic All-Purpose Flour; 1 tsp. Baking Soda; 1 tbsp. Sourdough Discard; 1/2 tsp. Pink Salt; 1/3 c. Organic Strawberry Jam

Sourdough Strawberry Cookies are a delightful twist on the classic sugar cookie recipe. Furthermore, these cookies incorporate the unique flavors of Sourdough and the sweet, fruity essence of strawberries, in two ways. This innovative combination results in a cookie that is both tangy and sweet, with a soft and chewy texture.

Dried Organic Strawberries
Unsalted Butter
Cane Sugar or Coconut Sugar
Carbonated Water (or another egg substitute)
Mexican Vanilla
Gluten-Free Flour or Organic All-Purpose Flour
Baking Soda
Sourdough Discard
Pink Salt
Organic Strawberry Jam

First, in a Kitchen Aid Stand Mixer using a Paddle attachment, cream the butter and sugar until light and fluffy.
Next, add the egg substitute, vanilla, Sourdough Discard, salt, baking soda, Strawberry jam, and 1 1/2 c. dried strawberries. Beat to combine.
Then, add one cup of flour. Mix until just combined.
Next, add the last cup of flour and mix until just combined.
Then, add the last 1 c. of dried strawberries. Fold into the dough to combine.
Finally, cover the bowl with plastic wrap and let it refrigerate for 30 minutes.

Cream the Butter and Sugar

Cream butter and sugar — First, in a Kitchen Aid Stand Mixer using a Paddle attachment, cream the butter and sugar until light and fluffy.

Add the Other Ingredients, Except the Flour; Beat to Combine

Add the Flour, One Cup at a Time

Add the other cup of flour — Next, add the last cup of flour and mix until just combined.

Add the Last Cup of Dried Strawberries; Fold to Combine

Then, add the last 1 c. of dried **strawberries**. Fold into the dough to combine.

Refrigerate the Dough for 30 Minutes

Sourdough Strawberry Cookie Dough — Finally, cover the bowl with plastic wrap and let it refrigerate for 30 minutes.

Forming and Baking the Strawberry Sourdough Sugar Cookies

First, after the cookie dough has chilled in the refrigerator for 30 minutes, preheat the oven to 350 degrees Fahrenheit.
Next, using a cookie scoop or a tablespoon measuring spoon scoop, the cookie dough and roll it into a ball.
Then, place the ball of cookie dough onto parchment-lined or nonstick cookie sheets.
Next, bake the cookies in the preheated oven for 8-10 minutes.
Finally, remove the baked cookies from the oven and let them cool, on a wire rack to room temperature before serving.

Measure Cookies and Place onto Cookie Sheets — First, after the **cookie** dough has chilled in the refrigerator for 30 minutes, preheat the oven to 350 degrees Fahrenheit. Next, using a **cookie** scoop or a tablespoon measuring spoon scoop, the **cookie** dough and roll it into a ball. Then, place the ball of **cookie** dough onto parchment-lined or nonstick **cookie** sheets.

Bake the Cookies for 8-10 Minutes

Remove the Baked Cookies from the Oven; Let Them Cool

Serving and Storing the Sourdough Strawberry Cookies

Once the Sourdough Strawberry Cookies have cooled, serve them from your favorite platter and enjoy!

To store any leftover cookies, place them in an airtight container, and leave them on the counter for up to 3 days. Likewise, you can store the cookie dough in the freezer for up to 3 months.

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