Posted by Serena Bakes Simply From Scratch / Friday, December 4, 2015
Sugar Cookie Recipe
This happens to be my all time favorite drop Sugar Cookie Recipe, and one of Santa's most requested Christmas cookies in our house.
Colt loves Sugar Cookies, so I thought I would surprise him and the kids with a batch a little early to help set the Christmas mood in our house.
The recipe produces soft and chewy Sugar Cookies with a crispy edge.
Cream cheese and sour cream add a nice tang keeping the cookies from being overly sweet with a nice balance of flavor.
I use a combination of butter for it's flavor, and coconut oil to help keep the cookies tender.
I almost forgot to mention the delicious crinkly tops.
I mean who doesn't love a crinkly topped sugar coated cookie?
Once you try this Sugar Cookie Recipe I'm sure you'll be in love with it as much as we are.
Cream together 2 ounces Cream Cheese and 1 1/2 cup Granulated Sugar until well combined.
Melt 6 tablespoons Butter, and 1/3 cup Coconut Oil.
Mix until well combined, and scrape sides of bowl as needed.
Add 1 whole Egg, 1 tablespoon Sour Cream, 2 1/4 teaspoons Pure Vanilla Extract, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, and 1/4 teaspoon Salt.
Mix until fully combined and scrape sides of bowl as needed for even mixing.
Stir in 2 1/4 cup All-Purpose Flour or Whole Wheat Pastry Flour until combined.
I don't eat raw dough due to the eggs but I will tell you it's really hard to resist this Sugar Cookie dough!
According to Colt it's the best! I have to chase him and the kids out of the kitchen to keep them out of my dough!
Roll Sugar Cookie dough into 1 1/2" balls about 1 1/2 tablespoons dough.
Roll in sugar.
Note: (If you wanted to frost the cookies you can skip rolling them in sugar and just use a glass to flatten the cookies into disks before baking.)
Place Sugar Cookie balls about 3" apart on Silpat or Parchment lined baking sheet.
Butter or use Coconut Oil to coat the bottom of a glass.
Coat bottom of glass in sugar.
Press each Sugar Cookie ball into a disk using bottom of glass.
Dip glass into sugar between each cookie.
Coating the bottom of glass with a little grease ensures the sugar sticks to the bottom of glass and makes for a gorgeous sugary coating to the top of the cookies.
Bake in a 350 degree oven for about 10-12 minutes until edges are just barely browning.
For crunchy cookies bake until evenly browned.
Allow to cool for 3-4 minutes before removing to a cooling rack to finish cooling.
This Sugar Cookie Recipe is guaranteed to quickly become not only a holiday favorite but a year around favorite!
It's hard to find a quality Sugar Cookie Recipe that's not only soft and chewy but full of flavor.
I hope your family enjoys this recipe as much as we do.
Recipe by Serena Bakes Simply From Scratch
Make Serena Bakes Simply From Scratch drop Sugar Cookie Recipe with easy to follow step by step photo instructions. They are soft, chewy, with a crispy edge, and perfectly balanced flavor.Prep time: PT15M
Cook time: PT10M
Total time: PT25M
Yield: 36 Cookies
- 2 ounces Cream Cheese
- 1 1/2 cups Granulated Sugar
- 6 tablespoons Butter, Melted
- 1/3 cup Coconut Oil, Melted
- 1 whole Egg
- 1 tablespoon Sour Cream
- 2 1/4 teaspoons Pure Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
- Additional Sugar For Rolling Cookies
- Preheat oven to 350 degrees. Line a cookie sheet with Silpat or parchment paper.
- Cream together cream cheese and 1 1/2 cups sugar until well combined. Mix in melted butter and coconut oil. Scrape sides of bowl as needed.
- Add egg, sour cream, vanilla, baking powder, baking soda, and salt, mix until well combined. Scrape sides of bowl well.
- Stir in flour just until combined.
- Roll dough into 1 1/2" balls and roll in sugar. Place cookie dough balls about 3" apart on lined cookie sheet.
- Butter the bottom of a glass and dip into sugar to coat. Use glass to flatten balls gently. Re-dip glass into sugar between flattening each ball.
- Bake for 10-12 minutes until edges are just barely starting to brown.
- Allow cookies to cool for 3-4 minutes before moving cookies to a cooling rack.
- Store cookies in an airtight container once cool.