Rating: 4.64 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Folding frozen chunks of cream cheese into a sour cream sugar cookie base makes for a wonderfully cheesecakey-flavored cookie! Add in blueberries, and you've got a nice balance of creamy, sweet, salty, and tart berry flavor--all in one deliciously soft cookie!

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
5 mins
total:
45 mins
Servings:
28
Yield:
28 cookies
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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.

Cook's Note:

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 oz block of cream cheese in the freezer for about 30 to 60 minutes, or until very cold. Then slice into 1/4-inch pieces, and place the pieces back into the freezer until completely frozen, about 1 to 2 hours.

Nutrition Facts

125 calories; protein 1.6g; carbohydrates 15.4g; fat 6.4g; cholesterol 23.2mg; sodium 47.1mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
09/26/2019
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! Read More

Most helpful critical review

Rating: 3 stars
04/14/2020
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. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/24/2019
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! Read More
(6)
Rating: 5 stars
08/14/2019
Very nice recipe. Have everything ready so when frozen creme cheese cubes go in, cookies immediately go in oven. Easy and very tasty. Read More
Rating: 3 stars
04/14/2020
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. Read More
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Rating: 5 stars
08/29/2020
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. Read More
Rating: 4 stars
12/06/2020
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. Read More
Rating: 5 stars
01/21/2021
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! Read More
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Rating: 5 stars
08/10/2019
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. Read More
Rating: 5 stars
08/24/2019
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. Read More
Rating: 5 stars
09/26/2019
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! Read More