Best Soft Chewy Sugar Cookies
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Best Soft Chewy Sugar Cookies
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If you need a small batch sugar cookies with sprinkles recipe that creates a no spread sugar cookie, this cream cheese sugar cookie recipe is perfect for you.
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Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sugar
- 2 ounces cream cheese, cut into 6 pieces
- 6 tablespoons unsalted butter, melted
- ⅓ cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Decorations
- ¼ cup sparkles or sprinkles to press on top
- ½ cup sugar to press on top or to roll cookies in
Instructions
- Preheat your oven to 350 degrees. Prepare 2 rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Place 1 ½ cups sugar and cream cheese in large bowl. Pour melted butter over top of sugar and cream cheese. Whisk until only some small cream cheese lumps remain. Add oil and continue to whisk until incorporated.
- Add egg, milk, and vanilla and whisk until smooth.
- Add flour mixture.
- Mix with rubber spatula until uniform dough forms.
- Divide your dough into 24 piles. Maybe 2 tablespoons each in size. Roll piles into smooth balls. If rolling in sugar get out a small bowl or plate with about a half a cup of sugar in it and roll balls around in sugar until coated. Place on top of your prepared rimmed baking sheets.
- Using bottom of drinking glass, flatten balls until about 2 inches in diameter.
- Sprinkle tops of cookies evenly or press cookies into shallow dish filled with some sugar, sparkles or sprinkles.
- I prefer to press the cookies into the shallow dish as the sugar or decorations tend to stick to the cookie better. Discard any remaining sugar or decorations after use.
- Bake cookies until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet halfway through baking.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
- Enjoy every bite!
Notes
- For the best chew of these cookies, you can adjust the fat ratio as I like to do. I use 1 part butter to 3 parts of vegetable oil and I really like the way that it turns out.
- I also think that it's important to be careful with the ingredients and I prefer to whisk together the fat and sugar versus using a spoon or mixer.
- Using cream cheese is a super simple way to add a ton of flavor and moisture without having to use a liquid which can cause the dough to be soggy.
Nutrition Information
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Calories
162kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
100mg
(4%)
Potassium
21mg
(1%)
Fiber
0.3g
(1%)
Sugar
14g
(28%)
Vitamin A
131IU
(3%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 100mg | 4% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 131IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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