These just might be the best sugar cookies I’ve ever eaten.
Being a total chocoholic, the sugar cookie was never one I gravitated too but O-M-G so soft, so chewy, so good.
This recipe calls for the balls of dough to be rolled in white sugar and after making them once with great success, I decided to try out some fun colours and – SHOCKER – a smidgen of chocolate in the center. Because…I can.
TIP – do not overwork the dough. It is best if you handle it as little as possible and just enough to get the dough shaped. In my first attempt, I didn’t like the size of the first batch so I re-rolled the second tray into smaller balls – BIG MISTAKE, HUGE! That batch came out thin, hard and flat. Even those disappeared (insert – I ate them all) but I’m here to give you the winning formula my friends.
You will be so amazed at how wonderfully chewy in the center these sugar cookies are. The edges, have a little crunch to them – just perfect. Personally, I like the flavor once the cookies have cooled best.
You will enjoy these cookies for days, or as long as they will last in your house. I also suggest dipping them in your morning coffee…mmm.
- 2 1⁄4 cups all-purpose flour
- 1⁄2 tsp baking soda
- 1 tsp baking powder
- 1⁄2 tsp table salt
- 1 1⁄2 cups sugar
- 2 ounces cream cheese, cut into 8 pieces
- 6 tbsp unsalted butter, melted and still warm
- 1⁄3 cup coconut oil (see notes)
- 1 large egg
- 1 tbsp milk
- 2 tsp vanilla extract
- 1⁄3 cup (granulated or coarse) sugar, for rolling (white, or whatever colour you like)
- OPTIONAL: peanut m&m's (or other candy) for center
- Adjust oven rack to middle position and heat oven to 350F.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
- Place 1½ cups sugar and cream cheese in large bowl.
- 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).
- Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth.
- Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
- Scoop 2 tbsp of dough at a time. Using hands, roll dough into balls. Working in batches, roll balls in rolling sugar to coat and evenly space on prepared baking sheet (12 dough balls per sheet).
- Using the bottom of drinking glass, flatten dough balls until 2 inches in diameter.
- OPTION: Place the m&m (or candy) gently into the center of each if you desire.
- Bake, one tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.
- Leave cookies on baking sheets for 5 minutes.
- Transfer cookies to wire rack and cool to room temperature.
- This recipe originally called for vegetable oil but I find coconut oil can be easily substituted in equal parts. All you need to do is bring the coconut oil to a liquid state by warming in the microwave on a low temperature for a few seconds.