For years, I've been searching for a dynamite sugar cookie recipe that doesn't require rolling. Well, thanks to the Secret Recipe Club, I've found it at long last! This is simply THE best old fashioned sugar cookie.
I discovered this little gem over at What's Brewing In the Kitchen. Each month in the SRC we're given another member's blog to peruse, choose a recipe to make, then post about it on the reveal date. What's Brewing in the Kitchen, hosted by Amy and Zach, is a delightful blog with myriad recipes for all types of dishes, and as you might have guessed, even a few for making your very own micro-brew right at home!
Truth be told, I had originally planned to make their soft pretzels. I mean c'mon - a warm, soft, salty pretzel and an ice cold one to go with - who can resist that? Alas, I ran out of time. But that's a lucky break for you, otherwise you would have been deprived of this fab cookie recipe!
What makes this cookie unique? Cream cheese, and melted butter - that got your attention didn't it?
I didn't have any cream cheese on hand (not a big fan of the stuff - yes I'm very weird). But I did have its creamier, richer, more delicious Italian cousin - Mascarpone cheese. And my favorite rolled sugar cookie of all time is Bon Appetit's citrus sugar cookie, so I added some orange zest, a squeeze of orange juice, and a bit of orange blossom water to this recipe for a refreshing, citrusy zing.
The result? These XL size cookies (about 4-5 inches in diameter) have a hint of crispness around the edges with a chewy, creamy interior that will rock your world!
So, on with the show. Might as well chuck your other sugar cookie recipes now - you won't be needing them any more...
I present to you:
The Ultimate Sugar Cookie:
adapted from What's Brewing in the Kitchen
yields about 18 large size cookies
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus about 1/3 cup for rolling
2 ounces of mascarpone cheese (drop it into the bowl by teaspoonfuls so it's easier to incorporate) - the original recipe calls for 2 oz. cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup canola oil (or vegetable oil)
1 large egg
1 tablespoon whipping cream (original recipe calls for milk)
1 teaspoon vanilla extract (original recipe calls for 2 teaspoons vanilla extract in lieu of the following ingredients)
1 teaspoon fresh orange juice
2 teaspoons orange zest
1 drop of orange blossom water
- Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
- Add 1 1/2 cups sugar and mascarpone cheese to a large bowl. Pour warm butter over sugar mixture and whisk until combined. Add vegetable oil and whisk again until incorporated.
- Add egg, cream, vanilla, orange juice, zest, and orange blossom water, and whisk until smooth.
- Add half of flour mixture and gently mix in with a spatula or wooden spoon until almost incorporated, then do the same with the remaining flour.
- Measure 1/3 cup sugar into a bowl. Using about a 2" size scoop (approximately 2 1/2 tablespoon size), scoop cookie dough, drop into hands and roll gently into a ball. Working in batches, roll balls of dough in the sugar to coat evenly and then space a few inches apart on cookie sheets. There will be enough room for 6 large cookies per sheet. What's Brewing in the Kitchen's recipe calls for using a slightly smaller scoop, allowing room for 12 cookies per sheet. Just decrease your baking time by a minute or two if you choose to make them smaller.
- Using bottom of a drinking glass or a measuring cup, flatten each cookie so it is about 3" in diameter.
- Sprinkle top of each cookie with additional sugar (I used sugar in the raw).
- Top with colored sprinkles if desired.
- Bake one sheet at a time, just until edges are barely beginning to turn golden - about 12-13 minutes. Rotate cookie sheets halfway through baking time.
- Remove pan from oven, and allow cookies to cool 2 minutes on the sheets on a baking rack. Then, slide cookies on parchment paper off sheet to the rack and allow to cool - well, at least until they're cool enough to munch on. Enjoy!