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Desserts

Chewy Sugar Cookies

Cream cheese and warm melted butter go into the dough; the balls are rolled in sugar and pressed flat with a drinking glass.

Not this recipe — add a photo of yours.Photo: Selena N. B. H. (CC BY 2.0, via Wikimedia Commons)

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping cookies -- overworking the dough will result in flatter cookies. Variation: for chai spice sugar cookies, add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves and a pinch of black pepper to the sugar and cream cheese mixture.

Cook
13 min
Servings
24
Source
Cook's Magazine, November and December 2010

Where this one came from

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Ingredients

  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, cut into pieces
  • 6 tablespoons unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract

Directions

  1. Adjust oven rack to the middle and preheat to 350 degrees. Line 2 regular baking sheets with parchment paper.
  2. Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  3. Place 1 1/2 cups sugar and cream cheese in a large bowl. Place remaining 1/3 cup sugar in a dish and set aside.
  4. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later).
  5. Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth.
  6. Add flour mixture and mix with a rubber spatula until a soft, homogenous dough forms.
  7. Divide dough into 24 equal pieces, about 2 tablespoons each. Using hands, roll dough into balls.
  8. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheet, 12 dough balls per sheet.
  9. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with the 4 teaspoons of sugar remaining in the shallow dish.
  10. Bake, 1 pan at a time, until edges are set and just beginning to brown, 11-13 minutes, rotating tray after 7 minutes.
  11. Cool cookies on baking sheets 5 minutes. Continue cooling on a cooling rack to room temperature.

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