A sugar cookie with a sour cream foundation and a cheesecake flavor is created by using frozen cream cheese bits. You may get a beautiful combination of creamy, sweet, salty, and acidic berry flavor in one delectably soft cookie by adding blueberries.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 28 |
| Yield: | 28 cookies |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup sugar
- 10 tablespoons unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- ⅓ cup sour cream
- 1 ½ cups fresh blueberries
- 4 ounces cream cheese, cut into 1/4-inch pieces and frozen
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
- Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
- Make sure to cut the cream cheese into small pieces. It’s easiest to do this when the cream cheese is very cold but not frozen. I recommend placing the 4-ounce block of cream cheese in the freezer until very cold, 30 to 60 minutes. Then slice into 1/4-inch pieces and place the pieces back into the freezer until completely frozen, 1 to 2 hours.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 47 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
While the cookies taste good, they are really hard to make. Maybe if I had a high-dollar Cuisinart mixer, it might have been easier. But it was impossible to “fold” in the berries and cream cheese (let alone “gently”) into the thick dough. And even though I tried to scoop the berries out of the bottom of the bowl, the first batch was “light” on berries, and the last batch was “loaded.” The recipe was just a pain in the butt, so I won’t be making again.
I used all the best ingredients, even using wonderfully sweet blueberries, but these cookies had such limited flavor and looked so pale (even though I continued to cook them for another few minutes). My family agreed. While not horrible, they were just not worth the effort or the calories. I did put them in the toaster oven to brown them up and get them crispier on top – that gave them a little texture at least. I tasted almost no cheesecake flavor, maybe a hint here or there. But just overall blah. Why bother when there are so many better choices to spend your time on.
These cookies are absolutely delicious. I subbed Neufchâtel cheese for the cream cheese and baked for 17 minutes. Thanks, Kim for this delicious recipe!
Loved them! We sliced the cream cheese and then froze before cutting into chunks. Was much easier to cut into chunks. I’m making these as a thank you to all my friends who make us meals after a recent surgery!
I had two pints of blueberries to use up and I settled on this recipe. I added all of the blueberries to the batter and baked it in an 11 X 17 dish. It came out cake-like and very tasty. Next time, I’ll use a larger pan to see if it’s more cookie-like.
These cookies turned out great! I used 3 ounces of cream cheese instead of 4. There was just a bit too much for me.
Followed the recipe a x they came out really well. The cookies were MUCH better the day after, and possibly even better on the second day. When they first come out of the oven, they’re not nearly as good, so make them at least a day earlier. We let our get a bit brown on top, and they were perfect. Super easy and quick! Great to dunk it coffee with milk!
Everyone who tried these liked them, but we are going to make into bars next time. The cookies look dirty because of the blueberries (were frozen) and this would be quicker & easier than doing cookies. If your cream cheese isn’t frozen, dice cream cheese, put on a plant & freeze.
These are delicious! Great breakfast cookie. I had never done the frozen cream cheese step before and that was a bit of a hassle, but they turned out great. The batter is sticky, so I dipped my cookie scoop in a bowl of ice water occasionally to get them on the cookie sheet quickly. When I make them again, I’ll switch the cookie sheets to the different racks halfway through baking as those on the bottom rack came out better than the top rack.
These were okay. The first couple were great, but then they just became sort of blah. They looked nice on the plate though if that matters to you.
These cookies are awesome!! Everyone who tasted them kept sneaking more. One cookie aficionado said it was the best cookie he ever tasted. I will definitely make them again!
This is a light little cheesecake in a bite. Easy & delicious. Followed the recipe as written. Different from the usual fare, it will be fun to share with friends.
These cookies are wonderful! Light, delicious & pretty. I will be making them often. One of the best cookies I’ve ever had. We love how light they are…love the texture & the taste.
Oh my God! Get my cheesecake fix in just a bite. Worth the time making them and freezing so available anytime. I used gluten free flour instead. Highly recommended!
Very nice recipe. Have everything ready so when frozen creme cheese cubes go in, cookies immediately go in oven. Easy and very tasty.
These cookies turned out great! They were easy to make. Two suggestions I have are 1) make sure your cream cheese is relatively small (the 1/4 inch is perfect), and 2) keep the dough refrigerated while baking. I was very happy with how these turned out and will make them again.