My favorite cookies are either ones that are jam packed with chocolate, or a classic sugar coated cookie. I am not a huge fan of iced sugar cookies, but if you have a sugar cookie that is coated in sugar crystals, and is chewy inside and crispy on the outside, then please sit next to me my friend!
The key to making sugar cookies that are crispy on the outside and chewy on the inside comes down to a few key things. SUGAR–the type of sugar you use can greatly impact the overall texture of your cookie. Brown sugar can aid in providing a chewier texture, where as white sugar generally is used to help with crunch. Another factor that can attribute to crunchy or chewy texture is setting time. If you pull a cookie out of the oven before it is golden brown, and let it continue to bake on a baking sheet for a few minutes, before cooling, it will have a crunchy outer texture, while maintaining its almost uncooked delicious gooeyness inside.
This is my FAVORITE sugar cookie recipe so far.
For these cookies you will need:
- 2 ¼ cups of unbleached all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cp of brown sugar
- 2 oz cream cheese, cut up into smaller pieces
- 6 tbsp melted butter, still warm
- ⅓ cp canola oil
- 1 large egg
- 1 tbsp skim milk
- 2 tsp vanilla
- ⅓ white sugar for rolling + some gold sugar sprinkles to make them pretty
1. Preheat oven to 350º and move rack to center of the oven.
2. Line 2 large baking sheets with parchment paper.
3. Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
4. Cream the brown sugar and cream cheese in a large bowl.
5. Melt the butter, by heating it in the microwave for 10-15 sec intervals. Once melted, pour the warm butter over the cream cheese and sugar.
6. Whisk in oil, egg, milk, and vanilla until smooth.
7. Sprinkle in flour mix in 2-3 parts using a rubber spatula, stir until completely combined.
8. In a shallow bowl or tray, pour in ⅓ cp of white sugar, and add sugar sprinkles if you want to.
9. Roll dough into 2 tbsp sided balls with your hands, then roll into the sugar/sprinkles bowl.
10. Flatten dough balls until they are about 2 inches in diameter.
11. Sprinkle with more sugar.
12. Bake for 10-12 minutes.
13. Remove tray from oven BEFORE they are golden brown, and let sit on cookie sheet for an additional 5 minutes, then move to cooling rack.