Before you roll out another cookie this holiday season, read this.
I have bought, made and tasted my share of sugar cookies. When asked to try a new recipe, I shrugged and thought, Okay, surely not much has changed in taste department for decades, but, why not?
I was so wrong. When I made and shared these, the whole house agreed that these sugar cookies topped all the rest – no icing needed! If all you’re after is the recipe for these sugared lovelies, then skip ahead to the recipe below.
After making not one, but two batches of these delicious soft and chewy cookies, I decided to share a few seasonal faves with others who might enjoy them. Remember, it’s important for the cook to do a taste test, so enjoy a little now and a little later!
Happy Holidays!
· Cook’s Illustrated Chewy Sugar Cookies (Best Tasting Sugar Cookie, all on it’s own) – Recipe below
· Fannie Farmer’s Boston School of Cooking Christmas Sugar Cookies (Best Rolled Sugar Cookie, make your favorite shapes, add sprinkles or icing and enjoy!) – Find a copy of the cookbook here
From Cook's Illustrated.
Sugar Cookies
Makes 2 dozen cookies
Note: This recipe was developed using Gold Medal unbleached all-purpose flour. Cookies made with King Arthur all-purpose four, which has a higher protein content, will be slightly harder.
2¼ cups (11 ¼ ounces) unbleached all-purpose flour (see note)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
1 ¾ cups (12 ¼ ounces) sugar
2 ounces cream cheese, cut into 8 pieces
6 tablespoons (3/4 stick) unsalted butter, melted and still warm
½ cup vegetable oil
1 large egg
1 tablespoon whole milk
2 teaspoons vanilla extract
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Place 1¼ cups sugar and cream cheese in large bowl. Place remaining ¼ cup sugar in shallow baking dish or pie plate and set aside. 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 homogenous dough forms.
3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with any remaining sugar.
4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Makes 2 dozen cookies
Note: This recipe was developed using Gold Medal unbleached all-purpose flour. Cookies made with King Arthur all-purpose four, which has a higher protein content, will be slightly harder.
2¼ cups (11 ¼ ounces) unbleached all-purpose flour (see note)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
1 ¾ cups (12 ¼ ounces) sugar
2 ounces cream cheese, cut into 8 pieces
6 tablespoons (3/4 stick) unsalted butter, melted and still warm
½ cup vegetable oil
1 large egg
1 tablespoon whole milk
2 teaspoons vanilla extract
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Place 1¼ cups sugar and cream cheese in large bowl. Place remaining ¼ cup sugar in shallow baking dish or pie plate and set aside. 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 homogenous dough forms.
3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with any remaining sugar.
4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
