This is your lucky day, I am going to share my favorite sugar cookie recipe. This sweet treat is one of Jack and Adam's favorites and I have to agree, it is pretty darn tasty. I think it is the addition of the cream cheese that makes them so soft and chewy. Go ahead, make them. You deserve a treat!
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| Recipe Adapted from Cooks Illustrated |
2 ¼ C. All-purpose Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Salt
1 ½ C. Sugar, Plus Extra for Rolling
2 oz Cream Cheese, Cut into Small Pieces
6 Tbsp Unsalted Butter, Melted and Still Warm
1/3 C Oil (Vegetable or Canola)
1 Egg
1 Tbsp. Milk
2 Tsp Vanilla
1 C. M&M's or More
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combine sugar and cream cheese in a large bowl (no need to stir them together yet). Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add about three quarters of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)
Portion the dough onto the prepared baking sheets, about the size of a large walnut. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the extra sugar. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs. Gently press 2 or 3 more M&M's into the top of each cookie (this is a great job for your “helpers.”)
Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
1 Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Salt
1 ½ C. Sugar, Plus Extra for Rolling
2 oz Cream Cheese, Cut into Small Pieces
6 Tbsp Unsalted Butter, Melted and Still Warm
1/3 C Oil (Vegetable or Canola)
1 Egg
1 Tbsp. Milk
2 Tsp Vanilla
1 C. M&M's or More
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combine sugar and cream cheese in a large bowl (no need to stir them together yet). Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add about three quarters of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)
Portion the dough onto the prepared baking sheets, about the size of a large walnut. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the extra sugar. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs. Gently press 2 or 3 more M&M's into the top of each cookie (this is a great job for your “helpers.”)
Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
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