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 the cookies. Overworking the dough will result in flatter cookies.
- 2 1/4 cups (1 1 1/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
- 2 ounces cream cheese, cut into 8 pieces
- 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Adjust oven rack to middle position and heat oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper. Whisk the flour, baking soda, baking powder and salt together in medium bowl. Set aside.
Place 1 1/2 cups sugar and cream cheese in a large bowl. Place the remaining 1/3 cup sugar in a shallow baking dish or pie plate and set aside. Pour warm butter over the sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in the oil until incorporated. Add the egg, milk and vanilla; continue to whisk until smooth. Add the flour mixture and mix with a rubber spatula until a soft homogeneous dough forms.
Divide the dough into 24 equal pieces, about 2 tablespoons each (or use a #40 portion scoop). Using your hands, roll the dough into balls. Working in batches, roll the balls in the reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten the dough balls until 2 inches in diameter. Sprinkle the tops evenly with 4 teaspoons of sugar remaining in the shallow dish (2 teaspoons per tray), discarding any remaining sugar.
Bake, 1 tray at a time, until the edges are set and just beginning to brown, 11 to 13 minutes, rotating the tray after 7 minutes. Cool the cookies on baking sheets for 5 minutes. Using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Chewy Chai-Spice Sugar Cookies
Follow recipe for Chewy Sugar Cookies, adding ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, and pinch ground black pepper to sugar and cream cheese mixture in step 2 and reducing vanilla extract to 1 teaspoon.
Chewy Coconut-Lime Sugar Cookies
Follow recipe for Chewy Sugar Cookies, whisking ½ cup sweetened shredded coconut, chopped fine, into flour mixture in step 1. Add 1 teaspoon finely grated lime zest to sugar and cream cheese mixture in step 2 and substitute 1 tablespoon lime juice for vanilla extract.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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