Frosted sugar cookies have nothing on this chewy variety – that doesn’t need icing to dazzle. It’s a sweet, tender take on the classic that’s way easier to make and, dare we say it, even tastier.
Cream cheese is one of the secret ingredients that makes this recipe stand out in a cornucopia of sugar cookie options.
Looking for other holiday cookie recipes? Check out our Season’s Eatings cookie roundup.
- 2 1/4 cups flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups sugar
- 1/3 cup sugar for rolling
- 2 oz. cream cheese
- 6 Tbsp. butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 Tbsp. milk
- 2 tsp. vanilla or almond extract
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- Whisk flour, soda, powder and salt together in medium bowl. Set aside.
- Place sugar and cream cheese in large bowl, not a mixer. Melt butter in saucepan on low. Pour warm butter over sugar and cream cheese and whisk to combine. It’s OK if some small lumps remain.
- Whisk in oil until incorporated. Add egg, milk, and vanilla/almond extract. Continue to whisk until smooth.
- Add flour mixture and mix with rubber spatula until combined.
- Scoop out 2 tablespoons of dough and roll into balls.
- Roll each dough ball in remaining 1/3 cup sugar and place on prepared baking sheet, at least 2 inches apart.
- Using bottom of drinking glass or measuring cup, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with decorative sugar, sprinkles, chopped candy cane, etc.
- Bake, 1 tray at a time, until edges are set and just beginning to brown, around 10-14 minutes. Rotate cookies after 5-6 minutes.
- Cool cookies on baking sheets 5 minutes, then transfer to wire rack to cool.