Description
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!
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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 28