Absolutely The Best Sugar Cookie Recipe EVER!
I made these cookies to give to our neighbor Randy as a gift. I hope he gets these soon, if they stay in this house any longer I’ll have to make another batch ! OH my these are good!
The recipe is suppose to make 24 cookies , mine only yielded about 20. I’m pretty sure that my 2 tablespoons of cookie dough kind of grew as I went alone. I have a tendency to heap my Tablespoons when measuring the dough out instead of using level Tablespoons full. I only put 6 dough balls to a baking sheet because the cookie dough spreads out quite a bit.
The recipe gave me BIG, round, soft and chewy cookies, just like you’d buy in a bakery. There’s no doubt about it, These are Absolutely The Best Sugar Cookies EVER! Enjoy!
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Absolutely The Best Sugar Cookie Recipe EVER!
Absolutely The Best Sugar Cookie Recipe EVER! This recipe makes BIG, round, soft and chewy sugar cookies, just like bakery style cookies.
Servings: 24
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar plus more for rolling the dough in
- 2 ounces cream cheese room temperature and cubed
- 6 Tablespoons butter melted and warm
- 1/3 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla
- 1 Tablespoon whole milk
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, if you don't have parchment paper, lightly oil the baking sheet.
- Sift the flour, baking powder, baking soda, and salt in a small bowl.. Set aside.
- Place the sugar in a medium bowl. Place the cream cheese on top and pour the melted, warm butter over the top. Whisk to combine. There may be a few lumps of cream cheese that remain but they'll be incorporated when other ingredients are mixed in.
- Whisk the oil in until well incorporated.. Stir in the egg, vanilla, and milk.
- Add the flour mixture and fold it in until a smooth dough forms.
- Roll 2 tablespoons of dough into 24 balls. Roll each ball into the extra sugar. Place the cookies on the prepared baking sheet. Using the bottom of a flat drinking glass, slightly flatten each cookie until they are 2 inches in diameter.
- Bake for 11-13 minutes, turning the pan halfway through baking. Let them cool on the baking sheet for 2-3 minutes before removing to a wire rack to finish cooling.
Video
Notes
.If you aren't using parchment paper and are oiling the baking sheet don't roll the cookie dough ball in sugar completely. Dip half of the dough ball in sugar and place the ball (the portion without sugar on it) on the cookie sheet, leaving the sugared portion half on top not touching the pan.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
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Made them LOVED them!
I’m so glad, thank you for the preview!
Oh my! These really and truly are the BEST Sugar Cookie I’ve eaten! Better than the bakery cookies! Addictive for sure!
These are the best sugar cookies. I used coarse sugar crystals to roll the dough in. They were perfect. I will change color of sugar for holiday sugar cookies.
I want to make these for Christmas. They look so delicious. Could they be frozen after baking?