Sugar cookies are such a delicious simple treat that unfortunately gets pushed aside for “flashier” cookies such as the chocolate chip cookie. Not that there’s anything wrong with cc cookies. I love them! But sometimes it’s nice to just have a good old-fashioned regular cookie.
When Cooks Illustrated published their recipe for Chewy Sugar Cookies, it was a given that I’d try it. I love trying their recipes, they’re so good and they always use ingredients that you wouldn’t think to include! This was no different, since it called for cream cheese. I have to say though, this recipe lives up to its name. So often you make “chewy” cookies and yeah, they’re chewy right out of the oven. Then they turn to bricks. Not these. I’ve had them in my cookie jar for about a week and they are still as chewy and delicious as right when they were made. I give this recipe a very enthusiastic two thumbs up, so does my cookie taste tester – my daughter! You should definitely keep it in mind for your holiday baking.
Chewy Sugar Cookies
Recipe from: Cooks Illustrated, November/December 2010 issue
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1.5 cups sugar, plus extra for rolling the cookies in
3 oz cream cheese, cut into small pieces
6 tbsp butter, melted and warm
1/3 cup vegetable oil
1 large egg
1 tbsp milk (I used low-fat)
2 tsp vanilla extract
Preheat oven to 350.
Line a baking sheet with silicone mat. Whisk flour, baking soda, baking powder and salt together in a medium-sized bowl.
In a large bowl, place the 1.5 cups sugar and the cream cheese, then pour the warm butter over it and whisk to combine. It will be slightly lumpy. Whisk in oil, mix well then add the egg, milk and vanilla and whisk until smooth. Add flour mixture and mix with a scraper spatula until dough forms.
Make two dozen balls, rolling gently in your hands (don’t over-roll, handle the balls for as short a time as you can). Pour the remaining 1/3 cup sugar in a shallow bowl and gently roll each ball in it, before placing on baking sheet. Once they are on the baking sheets (I did two batches, refrigerating the dough while the first batch baked but you could also put the racks towards the upper and middle of the oven and bake two sheets at a time), flatten with the bottom of drinking glass (I gently tapped the glass on each cookie three times) so they are all uniform shape and size. Sprinkle a little sugar on top of each one. Bake 11-13 minutes, until edges are just set.
Cool on wire rack.