Chewy Sugar Cookies

I love America’s Test Kitchen. I watch the show, I read the magazines and I have the cookbooks.

I know that if I am looking for a recipe that tastes amazing and works out perfectly I can make any of America’s Test Kitchen’s recipes and it will be amazing.

These cookies are a perfect example. They are so chewy! Seriously the most perfect sugar cookie ever!

What you need,

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2 ¼ cups all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ¾ cup granulated sugar, divided

2 oz. Neufchatel cheese, cut into 8 pieces (if you can’t find Neufchatel cheese you can use low fat cream cheese)

5 tbsp. unsalted butter, melted and still warm

¼ cup canola oil

1 large egg

1 tbsp. whole milk

2 tsp. vanilla extract

Heat your oven to 350℉ and adjust the rack to the middle position. Line 2 baking sheets with parchment paper or silpat mats.

In a bowl sift together the flour, baking powder, baking soda and salt.

Place ¼ of the sugar in a small bowl and set aside.

In a large bowl combine the sugar and cheese. Pour the warm butter over the top and whisk to combine, there may be small lumps of cheese but that is OK it will come together.

Whisk in the oil until incorporated. Whisk in the egg, milk and vanilla until smooth.

Add the flour mixture and mix with a rubber spatula until a soft dough forms, do not over mix or your cookies will be flat.

Working with approximately 2 tablespoons of dough roll into balls gently and roll the balls in the sugar to coat.

Place the dough balls on the baking sheets 2 inches apart. Flatten the dough with the bottom of a glass to 2 inches in diameter.

Sprinkle the tops of the cookies with a little bit of the sugar to coat.

Bake 1 sheet at a time for 11-13 minutes until the cookies are just starting to brown around the edges.

Cool the cookies on the pan for 5 minutes then transfer to a rack to cool completely.

Store the cookies in an airtight container for up to a week. They freeze well too.

What can I say about these cookies? They are perfect. Chewy and a little crunchy from the sugar and the Neufchatel cheese gives them a nice tang.

I absolutely loved them!

Thanks America’s Test Kitchen for another amazing recipe.

Jen

Recipe from America’s Test Kitchen Magazine, Light and Healthy 2012