Cherry Pie Sourdough Cookies (Long Fermented)
Long-fermented sourdough cookies layered with homemade cherry pie filling and a fermented crumble topping, finished with white chocolate drizzle.
Ingredients
Sourdough Cookie Base
- 120 g active sourdough starter
- 113 g unsalted butter softened
- 80 g powdered sugar
- 67 g brown sugar
- 50 g egg 1 large
- 5 g vanilla extract
- 2.5 g almond extract 1/2 teaspoon optional
- 270 g all-purpose flour
- 2 g baking powder 1/2 teaspoon
- 1.5 g salt 1/4 teaspoon
- 1/8 teaspoon cream of tartar
Fermented Crumble Topping
- 120 g all-purpose flour
- 80 g brown sugar
- 30 g active sourdough starter
- 60 g cold butter cubed
- 1/2 teaspoon salt
- 5 g vanilla extract
- 30 g powdered sugar
- 1/2 teaspoon cinnamon for that classic cherry pie spice
Cherry Pie Filling
- 450 g fresh or frozen cherries pitted
- 75 g granulated sugar
- 30 g cornstarch
- 15 g fresh lemon juice
- 1/4 teaspoon almond extract optional
- 1/4 teaspoon vanilla extract
- Pinch of salt
White Chocolate Drizzle
- 100 g white chocolate chopped
- 1-2 teaspoons coconut oil
Instructions
Day 1: Prepare Dough and Crumble for Fermentation
- Make the cookie dough:
- In a large bowl, cream together softened butter, powdered sugar, and brown sugar until light and fluffy
- Add egg, vanilla extract, and almond extract (if using), mix well
- Add sourdough starter and mix until combined
- In a separate bowl, whisk together flour, baking powder, salt, and cream of tartar
- Gradually add dry ingredients to wet ingredients, mixing until just combined
- Dump out onto plastic wrap, wrap well and refrigerate for 8-24 hours
- Make the fermented crumble:
- Hand Method:
- In a medium bowl, mix flour, brown sugar, salt, powdered sugar, cinnamon, and sourdough starter
- Add cold cubed butter and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs
- Add vanilla and mix gently
- Food Processor Method:
- Add flour, brown sugar, salt, powdered sugar, cinnamon, and sourdough starter to food processor
- Pulse 3 to 4 times to combine dry ingredients
- Add cold cubed butter and pulse 10-15 times in short bursts until mixture resembles coarse crumbs
- Add vanilla and pulse 1-2 times just to incorporate
- Pulse until all ingredients combine until you have a brown sugar type texture to your crumble. You can squeeze it together and it will stay formed. Go slowly, you don’t want it to turn into a dough ball.
- Cover and refrigerate alongside the cookie dough for 8-24 hours
Day 2: Assembly and Baking
- Prepare the cherry pie filling:
- In a medium saucepan, combine cherries, granulated sugar, lemon juice, almond extract, vanilla extract, and salt
- Cook over medium heat, stirring gently, for 8-12 minutes until cherries begin to release their juices and mixture thickens
- Continue cooking for 2-3 more minutes until mixture becomes glossy and coats the back of a spoon
- Most cherries should soften and you can crush them into smaller pieces
- Mix cornstarch with 2 tablespoons of water and slowly drizzle in while whisking until thickened and a dark red color.
- Remove from heat and let cool completely (at least 45 minutes) cover with plastic wrap and refrigerate until cold for faster cooling
- Prepare for assembly:
- Preheat oven to 350°F (175°C)
- Line a large baking sheet with parchment paper
- Get your 2.5-3 inch circle cutter or wide mouth canning jar
- Assemble the cookies:
- Using your circle cutter as a guide, spread about 2 rounded tablespoons of fermented crumble mixture on the parchment in circles. You don’t need to press them together or down. Just loosely in a circle the size of the cutter. Want the rustic marble top with the pie filling peaking through? Add in irregular holes and gaps in the crumble when you spread it out.
- Top each crumble circle with 1 rounded tablespoon of cooled cherry pie filling, gently spread around the middle. Try to keep it from going over the edges of the crumble
- Roll out the fermented cookie dough on a floured surface to a rough rectangle, 12″x 10″, approximately 3/8″ inch thick
- Using your circle cutter, cut out circles from the dough.
- Gently gather scraps, press together to form a ball and roll out another rectangle, and continue cutting until all dough is used. If you’re met with resistance wrap and place in the fridge for 15-30 minutes.
- Place each cookie circle on top of the crumble and cherry layers
- Gently press down to adhere making sure the crumble and cherry filling are under the cookie
- Push any crumb sticking out under the cookie top, to keep the edges tidy
- Bake:
- Bake for 18-22 minutes, until you can see dark golden browning on the crumble edges around the bottom.
- Remove from oven and let cool completely on the baking sheet
- Add white chocolate drizzle:
- Melt white chocolate with 1 teaspoon of coconut oil in a microwave (mixing every 20 seconds) or double boiler, until smooth
- Using a spoon or piping bag, drizzle melted white chocolate over the cooled cookies
Serve:
- Serve or store covered for up to 2 days. Place in the refrigerator after that.
Notes
These cookies feature a unique three-layer construction with a fermented crumble base, homemade cherry pie filling, and a sourdough cookie top. The long fermentation develops complex flavors and creates a more digestible treat.
