These cookies are amazing. Everyone needs to make these ASAP, not kidding. I don't usually make proclamations like that, but these cookies are just that good. They are crispy on the edges, soft in the middle and super, super flavor. They are everything you ever dreamed a sugar cookie should be. As we were eating our first cookie after making them, not even halfway through that first cookie, Zach said "Well, I guess we never have to look for another sugar cookie recipe ever again." And I agree, 100%. Yes, recipe fanatic, and cookbook collector that I am, know that this recipe is THE ONE for sugar cookies. I will now have to go through my shoebox of recipes and toss out all other sugar cookie recipes, well, except for cut-out cookies, I'm still on the hunt for the 'perfect' cut-out cookie!
Perfect Sugar Cookies
from ATK/Cook's Illustrated November 2010, as seen on A Feast for the Eyes
makes 24-28 cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons 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. Line 2 large rimmed baking sheets with parchment paper or use silpats. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
- Place 1 1/2 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.
- Measure 1/3 cup sugar into small bowl. Use cookie scoop (#40, or about 2 tablespoon size) to portion out dough. Using hands, roll dough into balls. Working in batches, roll balls in small bowl of sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet.
- Using bottom of drinking glass, or bottom of measuring cup, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with remaining sugar from small bowl.
- Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.