If you’re searching for a treat that stands out from the usual cookie crowd, look no further than this Sourdough Strawberry Cheesecake Cookies Recipe. Every bite delivers pillowy, bakery-style cookies bursting with vibrant strawberry flavor, creamy cheesecake filling, and a subtle, tangy twist from sourdough discard. Whether you’re trying to use up a little extra starter or just want to wow friends and family, these cookies are an unforgettable mashup of cheesecake, fresh berries, and classic cookie goodness.
Ingredients You’ll Need
What makes these cookies really special is that every ingredient brings something important to the table. From tangy sourdough discard to crunchy freeze-dried strawberries, these essentials work together to create unforgettable flavor, perfect chewiness, and lovely color.
- Unsalted butter: Softened butter is the key to that melt-in-your-mouth texture and rich, bakery-style flavor.
- Granulated sugar: This brings a delicate sweetness and helps create those classic cookie crisp edges.
- Brown sugar: Adds warmth, depth, and a subtle hint of molasses for fudgy softness inside.
- Sourdough discard (unfed): The not-so-secret ingredient for slight tanginess and unique character; a perfect way to avoid waste!
- Large egg: Essential for structure and a tender crumb; make sure it’s at room temperature.
- Vanilla extract: Rounds out the flavors and enhances both the dough and cheesecake filling.
- All-purpose flour: Acts as the backbone, giving the cookies their chewy, sturdy base.
- Baking soda: Provides lift and prevents dense cookies; don’t skip it.
- Salt: Intensifies all the sweet and tangy notes—just enough to balance the flavors.
- Freeze-dried strawberries (crushed): For bold strawberry flavor and a pretty pop of color through every bite.
- White chocolate chips: Creamy, sweet morsels offer a luscious contrast to the tart berries and tangy dough.
- Cream cheese (softened): Makes the heart of these cookies deliciously rich and creamy.
- Powdered sugar: Creates a smooth, fluffy cheesecake filling that won’t grain up the texture.
- Vanilla extract (for filling): Brings lovely aroma and depth to the stuffed center.
How to Make Sourdough Strawberry Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating softened cream cheese with powdered sugar and a splash of vanilla until completely smooth and fluffy—no lumps allowed here! Scoop the mixture into tidy 1-teaspoon balls, then pop them in the freezer for about 30 minutes. This helps the filling stay creamy and perfectly centered during baking.
Step 2: Cream the Butter and Sugars
Grab a large bowl and cream together the butter, granulated sugar, and brown sugar until the mixture turns pale and fluffy. This step guarantees those irresistible crackly tops and chewy, bakery-style centers.
Step 3: Add Wet Ingredients
Add your sourdough discard, egg, and vanilla to the butter-sugar mixture. Blend them in gently, just until everything is unified. The sourdough discard will give your dough an incredible depth and tender texture—you’ll taste the subtle tang after baking!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. This helps the leavening distribute evenly so every cookie puffs up just right. Slowly add the dry mix into the wet mixture, stirring only until combined to avoid overworking the dough.
Step 5: Fold in Strawberries and Chocolate
Scatter in the crushed freeze-dried strawberries and white chocolate chips. Fold them through the dough so you get vivid color and bright pops of flavor in every single bite. The dough will look (and smell) amazing already!
Step 6: Assemble and Fill the Cookies
Scoop out generous 2-tablespoon portions of dough. Flatten each one in your palm, then nestle a frozen cheesecake ball right in the center. Carefully wrap the dough around the filling and seal it up so no cream cheese peeks out. Set each ball on a parchment-lined sheet as you go.
Step 7: Chill the Dough Balls
Before baking, chill your cookie dough balls for at least 30 minutes in the fridge. This helps prevent the cookies from overspreading and keeps the cheesecake filling perfectly in the center during baking.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Arrange the chilled dough balls a few inches apart and bake for 12 to 14 minutes—look for lightly golden edges and just-set centers. Let the cookies cool for 5 minutes on the pan before transferring them to a rack, which helps them finish setting up with a gorgeous, chewy result.
How to Serve Sourdough Strawberry Cheesecake Cookies Recipe
Garnishes
Dust the tops with a light sprinkle of powdered sugar for classic charm, or scatter a few extra crushed freeze-dried strawberries for even more color and zing. If you’re feeling decadent, drizzle with melted white chocolate for a bakery-style touch.
Side Dishes
Pair these cookies with a frosty glass of milk or a mug of freshly brewed coffee. They also shine alongside a small bowl of vanilla ice cream, letting the warm cookie gently melt the ice cream for a dreamy dessert moment.
Creative Ways to Present
Bring these cookies to a potluck or picnic on a vintage cake stand or packed into a reusable bakery box. For a special brunch, serve them in mini cupcake liners or as part of a summer dessert platter with fresh strawberries and whipped cream. Their surprise cheesecake center makes them the star of any sweet spread!
Make Ahead and Storage
Storing Leftovers
Store fully cooled Sourdough Strawberry Cheesecake Cookies Recipe in an airtight container at room temperature for up to three days. If you prefer an extra-chilled treat, stash them in the fridge for up to a week, ensuring the cheesecake center stays creamy.
Freezing
If you want to make these cookies ahead, freeze the unbaked, filled dough balls on a tray until solid, then transfer to a freezer bag for up to two months. When ready to bake, no need to thaw; just add a minute or two to the baking time. Baked cookies also freeze well, perfect for snacking emergencies!
Reheating
Enjoy cookies straight from the container, or gently warm them in a low oven (about 300°F) for 3-5 minutes to revive that just-baked flavor. The cheesecake centers will become luxuriously gooey again, making for a fresh-from-the-oven experience every time.
FAQs
Can I substitute fresh strawberries for freeze-dried?
Fresh strawberries contain a lot more moisture and can make the cookies soggy. Freeze-dried strawberries offer intense flavor without altering the dough’s texture, but you can experiment with other dried berries for a similar effect.
Why use sourdough discard in cookies?
Sourdough discard adds beautiful tang and helps achieve an extra chewy, tender crumb. Plus, it’s a fun and sustainable way to use up extra starter instead of throwing it away.
Can I make these without the cheesecake filling?
Absolutely! The cookies will still be delicious with just the strawberry and white chocolate, but the cheesecake center truly makes the Sourdough Strawberry Cheesecake Cookies Recipe special.
What’s the best way to crush freeze-dried strawberries?
Place freeze-dried strawberries in a zip-top bag and crush with a rolling pin or use a food processor for finer pieces. Don’t pulverize them into dust—you want little juicy bursts in every bite.
How do I know when the cookies are done baking?
Look for golden edges and just-set centers; they’ll firm up more as they cool. Don’t overbake or you’ll lose that perfect soft cookie and gooey cheesecake combo.
Final Thoughts
If you’re looking to wow your loved ones or simply want to treat yourself, this Sourdough Strawberry Cheesecake Cookies Recipe checks every box for flavor, fun, and homemade comfort. Grab your favorite mixing bowl and see why sourdough and strawberries are a match made in cookie heaven—you’ll want to make these on repeat!
Print
Sourdough Strawberry Cheesecake Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy sourdough, sweet strawberries, and creamy cheesecake with these Sourdough Strawberry Cheesecake Cookies. A unique treat that blends the flavors of a classic dessert into a chewy, fruity cookie.
Ingredients
Main Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries (crushed)
- 1/2 cup white chocolate chips
Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon balls and freeze for 30 minutes.
- Main Cookie Dough: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in sourdough discard, egg, and vanilla extract until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture. Fold in crushed freeze-dried strawberries and white chocolate chips.
- Scoop about 2 tablespoons of cookie dough, flatten it, place a frozen cream cheese ball in the center, and wrap the dough around it to seal. Place on a parchment-lined baking sheet and chill dough balls for at least 30 minutes.
- Preheat oven to 350°F (175°C). Bake chilled cookies for 12–14 minutes or until edges are golden and centers are set. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Cookies can be made ahead and frozen unbaked.
- Substitute freeze-dried raspberries or blueberries for variation.
- For a softer cookie, underbake slightly and let them finish on the pan.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
