AuthorSarah RacineCategoryCookies, DessertDifficultyBeginnerYield- 16 cookies
The cream cheese addition balances the cloying sweetness of most sugar cookies, in addition to contributing to the chewy texture. The chemical leavener combo, although unusual, produces the photo-worthy crinkly tops. Lastly, whenever a cookie, cake, or muffin recipe doesn’t have a solid form of fat, a stand mixer isn’t required; you can just mix by hand! Therefore, this is a great go-to quick fix cookie recipe. This recipe can be tweaked to make tons of different flavors; get creative! Below is a list of the key concepts and techniques that should help you understand the why behind the what when following cookie recipes. These can be applied to any cookie recipe; not just mine.
The fat is liquid in this recipe, as liquid fats result in a chewier texture because air doesn't get as easily added into liquid fats as they do solid ones. In addition, you don't need to break out your electric mixer for this since "creaming" butter to add air pockets isn't necessary or desired! I highly recommend mixing by hand, always adding the flour mixture LAST so you don't start developing gluten too early. You will not risk over mixing until you add the flour.
The base recipe is listed below, as well as some flavor variations if you want to experiment. Enjoy!
If some specific instructions in this recipe confuse you, please feel free to check out my Key Cookie Concepts page, which explains the "why behind the what" for specific cookie techniques.
350F, or 325F convection, upper middle and lower middle racks
Line 2 large rimmed baking sheets with parchment paper, or grease trays.
In a 5-6 quart bowl, mix in this order.
-Sugar, cream cheese, butter- whisk until smooth, for 30 seconds
-Oil, whisk until emulsified (no pooling of grease in batter when you stop mixing), for 45 seconds .
-Egg and extract, whisk until smooth, for 30 seconds .
-Take all dry ingredients (flour, baking soda, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Switch to silicone spatula or wooden spoon before mixing dry ingredients!
-Gently stir in dry ingredients until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
Chill dough, covered, in refrigerator for at least 15 minutes, or up to 24 hours.
Weigh 2 ounce dough portions, or measure ~2 rounded TBSP per cookie.
Roll each portion into balls. *You can freeze dough portions at this point and bake from frozen at another time for a quick sweet treat!*
Once you're ready to bake, roll balls in rolling sugar to coat. Place on trays with 1 inch buffer between each cookie, ideally panning them 2 x 4, for a total of 16 cookies.
Press down tops of cookies evenly with your hands. If you want thicker, less spread out cookies, simply chill tray with cookie dough balls in freezer for 5 minutes before baking.
Bake in the oven until edges are set and just beginning to brown, 12-16 minutes, rotating the trays both vertically and horizontally after 7 minutes.
After baking is when you can further manipulate the texture of your cookies.
If you like them crisp on the bottom, let cool completely on tray.
If you like them softer, or you fear you’ve overbaked them, remove from hot tray as soon as they’ll hold their shape; 1-2 minutes after they’re out of the oven.
A good in-between is to let them cool 5-10 minutes, then move cookies to wire rack or dish to serve.
Once cool, store in an airtight container for up to 5 days.
Do you want to build your own flavor variation?
You can use up to 2 tsp. of any extract you desire in lieu of the vanilla extract. You can mix and match, such as one teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). I have also added up to 2 tsp. of citrus zest before, and it's a spectacular addition. Lastly, and to pack the most flavorful punch, you can omit the white granulated rolling sugar, and replace with finely ground nuts, flavored sugar, brown sugar, a coarsely ground turbinado sugar, or anything! You can also add up to ¾ cup of a mix in, such as nuts or dried fruit. If you want to add chocolate, candy pieces, or sprinkles, don’t exceed a 1/3 cup addition; it will just be too sweet.
Need Inspiration? These are a great place to start!
Chai Cinnamon & Spice
Add ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp black pepper, ¼ tsp ground allspice, ⅛ tsp ground clove, and 1/16 tsp ground nutmeg to the rolling sugar measurement (1/2c.). Whisk sugar and spices to combine. Roll cookies in this mixture before flattening.
Key Lime & Coconut
Omit vanilla extract and replace with 1 tsp key lime zest (regular limes work fine if in a pinch) and 1 tsp. lime extract. Omit rolling sugar and replace with 1 cup sweetened flake coconut. Roll cookies in coconut before flattening.
Cranberry Orange
Add 3/4 cup dried cranberries to cookie dough at end of mixing. Add 1 1/2 tsp orange zest and ½ tsp orange extract. Either roll cookies in sugar mixture or use 1 cup sweetened coconut flakes before flattening.
Brown Sugar & Coffee
Use 2 tsp. coffee extract and roll cookie dough in brown sugar.
Ingredients
Directions
350F, or 325F convection, upper middle and lower middle racks
Line 2 large rimmed baking sheets with parchment paper, or grease trays.
In a 5-6 quart bowl, mix in this order.
-Sugar, cream cheese, butter- whisk until smooth, for 30 seconds
-Oil, whisk until emulsified (no pooling of grease in batter when you stop mixing), for 45 seconds .
-Egg and extract, whisk until smooth, for 30 seconds .
-Take all dry ingredients (flour, baking soda, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Switch to silicone spatula or wooden spoon before mixing dry ingredients!
-Gently stir in dry ingredients until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
Chill dough, covered, in refrigerator for at least 15 minutes, or up to 24 hours.
Weigh 2 ounce dough portions, or measure ~2 rounded TBSP per cookie.
Roll each portion into balls. *You can freeze dough portions at this point and bake from frozen at another time for a quick sweet treat!*
Once you're ready to bake, roll balls in rolling sugar to coat. Place on trays with 1 inch buffer between each cookie, ideally panning them 2 x 4, for a total of 16 cookies.
Press down tops of cookies evenly with your hands. If you want thicker, less spread out cookies, simply chill tray with cookie dough balls in freezer for 5 minutes before baking.
Bake in the oven until edges are set and just beginning to brown, 12-16 minutes, rotating the trays both vertically and horizontally after 7 minutes.
After baking is when you can further manipulate the texture of your cookies.
If you like them crisp on the bottom, let cool completely on tray.
If you like them softer, or you fear you’ve overbaked them, remove from hot tray as soon as they’ll hold their shape; 1-2 minutes after they’re out of the oven.
A good in-between is to let them cool 5-10 minutes, then move cookies to wire rack or dish to serve.
Once cool, store in an airtight container for up to 5 days.
Do you want to build your own flavor variation?
You can use up to 2 tsp. of any extract you desire in lieu of the vanilla extract. You can mix and match, such as one teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). I have also added up to 2 tsp. of citrus zest before, and it's a spectacular addition. Lastly, and to pack the most flavorful punch, you can omit the white granulated rolling sugar, and replace with finely ground nuts, flavored sugar, brown sugar, a coarsely ground turbinado sugar, or anything! You can also add up to ¾ cup of a mix in, such as nuts or dried fruit. If you want to add chocolate, candy pieces, or sprinkles, don’t exceed a 1/3 cup addition; it will just be too sweet.
Need Inspiration? These are a great place to start!
Chai Cinnamon & Spice
Add ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp black pepper, ¼ tsp ground allspice, ⅛ tsp ground clove, and 1/16 tsp ground nutmeg to the rolling sugar measurement (1/2c.). Whisk sugar and spices to combine. Roll cookies in this mixture before flattening.
Key Lime & Coconut
Omit vanilla extract and replace with 1 tsp key lime zest (regular limes work fine if in a pinch) and 1 tsp. lime extract. Omit rolling sugar and replace with 1 cup sweetened flake coconut. Roll cookies in coconut before flattening.
Cranberry Orange
Add 3/4 cup dried cranberries to cookie dough at end of mixing. Add 1 1/2 tsp orange zest and ½ tsp orange extract. Either roll cookies in sugar mixture or use 1 cup sweetened coconut flakes before flattening.
Brown Sugar & Coffee
Use 2 tsp. coffee extract and roll cookie dough in brown sugar.
