The Best Sugar Cookie Recipe EVER!
Print

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.
Course Dessert
Cuisine American
Keyword #cookies, #dessert, sugarcookies
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 24
Author Mary Bostow

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.