Discovery! At long last, I have finally found them: chewy sugar cookies that are actually chewy! I think might have seen this recipe before, too, but the cream cheese threw me for a loop. So I am glad I made them anyways because, wow, they are exactly what I have been looking for. Thank you America's Test Kitchen for never letting me down! Oh man, look at them. Look. At. Them. You wish you looked that chewy.
Chewy Sugar Cookies
- 2¼c (11¼ oz) flour
- ½t baking soda
- 1t baking powder
- ½t salt
- 1½c (10½ oz) sugar, plus ⅓ cup for rolling
- 2oz cream cheese, cut into 8 pieces
- 6T butter, melted and still warm
- ⅓c oil
- 1 egg
- 1T milk
- 2t vanilla extract
- Preheat oven to 350 degrees. Parchment up your baking sheets.
- Whisk flour, baking soda, baking powder, and salt together and set aside.
- Place 1½c sugar and cream cheese in large bowl. Place remaining ⅓c sugar in a different bowl.
- Pour warm butter over sugar and cream cheese and whisk, then add in the oil and whisk some more. (Yes, it's all hand mixed.)
- Add egg, milk, and vanilla and keep on whisking.
- Add flour mixture and mix with spatula until dough forms.
- Scoops out cookies (about 2 tablespoons each to make around 24 cookies). Roll dough into balls, then roll in sugar and place on cookie sheet. Feel free to slightly flatten dough with the bottom of a cup or leave it relatively round.
- Bake until edges are set and beginning to brown (11 to 13 minutes). It's probably best to under-cook them if you are unsure.
- Cool cookies on baking sheets 5 minutes, then cool to room temp.
I know they might look really good fresh out of the oven, but you must wait, wait, wait until they are completely cool. I promise, if you did it right, they will still be chewy... even days after you've made them. And, heads up, they are perfect for making ice cream sandwiches!