Monday, February 27, 2012

Sugar Cookies and an Online Bake Sale

Sugar Cookies

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.

Sugar Cookies

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.

Source: Cook’s Illustrated, as seen on Just Baked
Back to Top