Other cookie recipes we love are Soft and Chewy Lemon Cookies, Brown Butter Snickerdoodles, and Lemon Snowball Cookies.
-2.jpg)
This happens to be my all time favorite drop Soft 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 or Shortening.
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
- 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.
If the doughs too soft to roll you can refrigerate it for 20-30 minutes to firm it up.
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.)
Until covered with sugar.
Place Sugar Cookie balls about 3" apart on Silpat or Parchment lined baking sheet.
Butter or use Coconut Oil or Shortening 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 on edges.
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.
You might also love these other Christmas Cookie Recipes:
- Molasses Cookies
- Double Chocolate Chip Cookies
- Snowball Cookies Recipe
- Cranberry Oatmeal White Chocolate Chip Cookies
- Snickerdoodle Cookies
- Chewy Oatmeal Raisin Cookies
Yield: 36
Soft Sugar Cookies
Soft Chewy Sugar Cookies with a crispy edge that are easy to make and a favorite Christmas cookie recipe. They have a delicious soft and chewy center with a little crispy edge.
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 2 ounces Cream Cheese
- 1 1/2 cups Granulated Sugar
- 6 tablespoons Butter, Melted
- 1/3 cup Coconut Oil or Shortening
- 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 Granulated Sugar For Rolling Cookies
Instructions
- 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 or shortening. 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.
Nutrition Facts
Calories
100Fat
5 gSat. Fat
3 gCarbs
14 gFiber
1 gNet carbs
13 gSugar
8 gProtein
1 gSodium
65 mgCholesterol
11 mgCalories are estimated.
© 2015 Serena Bakes Simply From Scratch
9 comments
love sugar cookies at Christmas and these look so different with cream cheese and sour cream but I'm sure they're tender! Thanks for sharing your beautiful cookies!!
Blessings,
Leslie
Hi - I made your cookies and have a few questions about the recipe. The dough is EXTREMELY soft - did you chill your dough before baking? The coconut oil - did you measure the 1/3 C before melting or did you melt it first before measuring? I am a very experienced baker and sadly this recipe as written does not result in the cookies that are pictured. Please respond.
I measured the 1/3 cup before melting it. I didnt refridgerate my dough before rolling it but it is on the softer side. The dough will be firmer if refridgerated for rolling and wont effect the dough if your having difficulty with handling the dough. I hope that helps, Serena
Hi Serena, I was looking for an almond sugar cookie recipe, but found this instead and it sounds amazing. I am wondering if I could use both almond and vanilla or just almond in this recipe?
Hi, Yes, I would reduce the vanilla maybe to 1/2 teaspoon and do 1 1/4 to 1 1/2 teaspoon Almond Extract. I have made them before with Almond but I didn't write down what I had done to reference. I usually still add a little vanilla because I like a hint of vanilla with the almond but you could always omit the vanilla also. I hope that helps, Serena
Hi - I was wondering if you could roll the dough out and shape into shape cookies? Or is the dough too soft?
I haven't tried it to say for sure how it would handle. It might work if you refrigerated the cookie dough first so it's firmer. I hope that helps! Thanks, Serena
Being diabetic I'm wondering if using Stevia will result in the same texture?
I haven't tried it to know but if you do I would love to know the findings. The only stevia I ever used was a very fine powder but there are many cup for cup sugar substitutes now I wouldn't be surprised if that has changed to something more similar to regular sugar. Thanks, Serena
Post a Comment