Sourdough Strawberry Cheesecake Cookies

Double 5-star!! This is quite honestly the best cookie I have ever had. Wow! Thanks for this recipe and bringing this deliciousness into my life!!! -Michelle

This recipe puts a fruity twist on my viral Sourdough Chocolate Chip Cookies by swapping the chocolate for strawberries and adding graham cracker crumbs.

That melty cream cheese filling is rich and tangy, the perfect match for the chewy sourdough cookie base. It’s everything you want in a summer dessert—and better than anything from a bakery.

Craving more strawberry treats? Don’t miss my Sourdough Strawberry Shortcake, Sourdough Strawberry Rolls, and Sourdough Strawberry Lemon Scones.

Why you will love these cookies

• Bakery-style texture – Thick, soft, and chewy with just the right amount of gooey filling in the center.
• Uses sourdough discard – This recipe uses up excess sourdough discard and has the option to be long fermented.
• Fresh strawberries in every bite – Juicy fruit adds brightness and flavor to balance the rich cookie dough.
• Gooey cream cheese center – Like cheesecake filling baked right inside each cookie.
• Perfect for summer parties – A fun, crowd-pleasing summer sourdough recipe that feels bakery-worthy but is easy to make at home.

Ingredients & Substitutions for Sourdough Strawberry Cheesecake Cookies

• Butter– You can use salted or unsalted butter in this recipe.
• Sourdough Discard– You can use sourdough discard straight from the fridge, no need to have it come to room temperature. You can also use an active sourdough starter if that’s what you have on hand! 
• Graham cracker crumbs– You can use store-bought crumbs, pulse graham crackers in a food processor, or crush them in a zip-top bag. I love using my homemade sourdough graham crackers for this recipe!
• Strawberries– I recommend using fresh strawberries for best results. Frozen strawberries will add too much extra moisture.

How to make Sourdough Strawberry Cheesecake Cookies

Step 1: Beat together the softened cream cheese and powdered sugar until smooth.

Step 2: Scoop the mixture into 21 one-tablespoon-sized balls and place them on a parchment-lined baking sheet. Place them in the freezer covered until you are ready to use them.

Step 3: To the bowl of your stand mixer or a large bowl, add room temperature butter, brown sugar and granulated sugar. Using the paddle attachment or beaters, beat until light and fluffy.

Step 4: Add the egg, sourdough discard, and vanilla and beat until combined.

Step 5: Add in the flour, graham cracker crumbs, salt, and baking soda, and mix until just incorporated. Dice fresh strawberries and fold them into the cookie dough.

Step 6: Using a 2-Tablespoon cookie scoop, scoop out 42 cookie dough balls onto a parchment-lined baking sheet. Cover and place them in the fridge for at least 30 minutes.

Step 7: Remove the cream cheese balls from the freezer. Take one of the cream cheese balls and add it to the middle of one flattened cookie dough ball. Take a second cookie dough ball and place it on top. Seal the edges of the cookie together, as best you can, and lightly roll in a ball.

Step 8: Place 8 cookies at a time on a parchment-lined baking sheet.

Step 9: Bake for 15-18 minutes until the cookies begin to lightly brown around the edges and the top of the cookies have lost their sheen. Cool the cookies on a cooling rack.