The ULTIMATE Sugar Cookie

Posted on Jun 11, 2012

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!


  1. There are so many ingredients in these cookies that sound wonderful for sugar cookies, I’m saving this recipe.

    If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.

    Cook Lisa Cook

  2. Wow these sound amazing. I’m pinning to try very soon! Great swap with the marscapone and love the addition of citrus. Great pick!

  3. I love these kinds of sugar cookies where the inside is so doughy and chewy. These look delicious.

  4. These look melt in your mouth delicious. Beautiful cookies.

  5. Stopping by from Group D to say hello! I love the header image on your site – just gorgeous. These cookies sound great.

  6. such a pretty sprinkly cookie, I just love the decor! :) yet another great cookie recipe to add to your blog roll! :) good SRC choice.

  7. Loving the add-ins! great recipe
    Be sure to stop by Seasonal Potluck this month to link up your pineapple or strawberry recipes Or surf the collection to find some recipe inspiration!

  8. Those are beautiful….I love the addition of mascarpone. Mascarpone makes everything better.

  9. yes, the cream cheese definitely got my attention. Beautiful cookies!

  10. what a lovely blog you have, beautiful cookies, beautiful photos, coming from SRC, I love this addition of mascarpone in it. will definitely try this out