For classic recipes, I turn to Cook’s Illustrated. These sugar cookies are famous for their simplicity. The unusual addition of cream cheese lends that tenderness and a slight tang to the cookies. With their crispy edges and chewy centres, these sugar cookies make it easy to please.
Recipe adapted from Cook’s Illustrated
Yields 24 portions
11 1/4 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 1/2 ounces plus 2 1/3 ounces granulated sugar
2 ounces cream cheese
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon whole milk
2 teaspoons pure vanilla extract
1) Preheat the oven to 350F and line two baking trays with parchment paper.
2) Whisk flour, baking soda, baking powder, and salt together in a bowl and set aside.
3) Place 10 1/2 ounces of sugar and the cream cheese in the bowl of a stand mixer fitted with a whisk attachment.
4) Place the remaining sugar, 2 1/3 ounces, in a shallow bowl and set aside.
5) Pour the warm butter into the bowl of the stand mixer and beat until combined.
6) Add the oil and whisk until incorporated.
7) Add the egg, milk, and vanilla, whisking until smooth.
8) Use a spatula to gently fold in the flour mixture. The dough will be soft.
9) Roll the dough into 24 balls.
10) Roll the dough balls in the sugar that was set aside in a shallow bowl. Then set the dough balls on the prepared trays.
11) Use the bottom of a greased measuring cup to press down on the dough balls until they are 2 inches in diameter.
12) Sprinkle some sugar on top of the cookies.
13) Bake the cookies one tray at a time for 11 to 13 minutes, until the edges begin to brown.
14) Let the cookies cool in the trays for 5 minutes before transfering them to a wire rack to cool completely.