Steph over at Steph’s Bite by Bite is holding an online bake sale to benefit the Leukemia and Lymphoma Society. I am donating 2 dozen sugar cookies for her auction. The bake sale starts this coming Friday, March 2 and will be on Steph’s blog. Be sure to check it out!
I have the worst sweet tooth. Seriously--I could eat dessert after every meal and be the happiest girl ever. I know this is not healthy and have been attempting to curb my habits. I have been doing so well the past few weeks and decided to reward myself with a batch of yummy sugar cookies (makes sense, right?). Sugar cookies are my absolute favorite cookie and I truly have a weakness for them. While I have my go-to cut-out sugar cookie recipe, I have been on the search for a great soft & chewy sugar cookie. As soon as I saw the recipe for these, I knew I had to make them! They are everything I love about a sugar cookie--soft, chewy, wonderful exterior--perfection. These cookies also come together quickly and do not require a mixer of any sort.
I made these cookies as the directions stated, rolling 2 tablespoons of dough into a ball and then rolling it into sugar (which is how the directions read below). The next time I make these I will make them a little smaller but that is just my personal preference. I will also refrigerate the dough some before I bake it. I think my dough was a little too warm which made my cookies spread a bit too much. No worries though, these cookies were still perfect--soft and chewy on the inside! I made a batch of 9 and froze the rest. This way whenever I want a fresh baked cookie, I can make one or two and not have to make a full batch.
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar (plus about 1/3 cup for rolling the dough in)
- 2 ounces cream cheese, cubed
- 6 Tablespoons butter, melted and warm
- 1/3 cup vegetable or canola oil
- 1 egg
- 2 teaspoons vanilla
- 1 Tablespoon whole milk
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
In a small bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, measure out the sugar. Place the cream cheese on top and pour the melted, warm butter over the top. Whisk to combine. There will be a few lumps of cream cheese remaining but they will mix in completely in a few steps.
Whisk in the oil until fully combined. Stir in the egg, vanilla, and milk.
Add the flour mixture and fold in with a spatula until a smooth dough forms. Roll 2 tablespoons of dough into 24 balls. Roll each ball into the extra sugar. Place the cookies on the prepared baking sheet (I could only fit 9 at a time). Using the bottom of a flat drinking glass, slightly flatten each cookie until they are 2 inches in diameter.
Bake for 11-13 minutes, turning the pan halfway through baking. Let them cool on the baking sheet for 2-3 minutes before removing to a wire rack to finish cooling.