Description
These Sourdough Strawberry Cheesecake Cookies feature a soft, bakery-style cookie filled with a luscious cream cheese center and bursts of fresh strawberries. The unique addition of sourdough discard adds subtle tang, while graham cracker crumbs give classic cheesecake flavor. Perfectly sweet, chewy, and layered with flavor, these cookies offer an irresistible twist on cheesecake and cookies in every bite.
Ingredients
Units
Scale
Cheesecake Filling
- 226 grams (1 cup) cream cheese, softened
- 80 grams (2/3 cup) powdered sugar
Cookie Dough
- 227 grams (1 cup) unsalted butter, room temperature
- 220 grams (1 cup) brown sugar
- 150 grams (3/4 cup) granulated sugar
- 1 large egg (50 grams)
- 75 grams (1/3 cup) sourdough discard
- 13 grams (1 tablespoon) vanilla extract
- 5 grams (1 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
- 350 grams (2 1/2 cups) all-purpose flour
- 105 grams (1 cup) graham cracker crumbs
- 165 grams (3/4 cup) fresh strawberries, diced
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese and powdered sugar with a mixer until smooth and creamy.
- Shape & Freeze Filling: Scoop the cream cheese mixture into 17 one-tablespoon-sized balls. Place them on a parchment-lined baking sheet and freeze until ready to use.
- Prepare Graham Cracker Crumbs: If not using pre-crushed crumbs, pulse graham crackers in a food processor or crush them in a ziplock bag with a rolling pin until finely ground. Measure out 1 cup for the dough.
- Cream Butter & Sugars: In the bowl of a stand mixer (or a large mixing bowl), beat the butter, brown sugar, and granulated sugar together until light and fluffy using the paddle attachment or hand beaters.
- Add Wet Ingredients: Mix in the egg, sourdough discard, and vanilla extract until well combined.
- Add Dry Ingredients: Add the flour, graham cracker crumbs, salt, and baking soda. Mix just until the dry ingredients are incorporated into the dough.
- Fold in Strawberries: Gently fold in the diced fresh strawberries, ensuring even distribution without over-mixing the dough.
- Portion Cookie Dough: Using a 2-tablespoon cookie scoop, scoop out 34 balls of cookie dough. Arrange them on a parchment-lined baking sheet, cover, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven: Heat the oven to 350°F (177°C). Prepare baking sheets with parchment paper.
- Flatten Dough Balls: Remove chilled dough. Using the back of a scoop or a spoon, flatten each dough ball slightly.
- Stuff & Seal Cookies: Remove the cream cheese balls from the freezer. Place one cream cheese ball onto a flattened dough round; top with another dough round. Press and seal the edges together, gently rolling into a ball.
- Bake: Place 6 cookies at a time on a prepared baking sheet. Bake for 15-17 minutes, or until lightly golden at the edges and the tops have lost their sheen.
- Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
Notes
- Work quickly when shaping and stuffing the cookies to minimize mess—cold dough and frozen filling are easiest to handle.
- Do not use frozen strawberries, as their moisture will negatively affect the cookie texture.
- Store cookies in an airtight container in the refrigerator for best freshness.
- Cookies can be enjoyed cold or brought to room temperature by resting on the counter for 20 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 19g
- Sodium: 215mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
