I love living in Kentucky. The people here are amazing. When I first got here, whenever my husband and I would get in the truck to run errands I noticed that every car that passed us would wave to us. I commented to Paul that he must know everybody around here. He said , why do you think that? I said, cause every car that passes us waves at you. He said, they'll wave at you whether they know you or not, it's just what they do here. I was amazed, totally amazed. Every person , man or woman young or old that I was introduced to shook my hand and asked me how I liked living here. It honestly made me feel right at home. I made these cookies to give to our neighbor Randy who brought his tiller down here to help us start our first garden. I hope he gets these soon cause if they stay in this house any longer I'll have to make another batch ! OH my these are good! I absolutely love slightly crispy chewy cookies, I've never been nor ever will be a cakey cookie girl. I saw these on Heather's blog, Southern Pink Lemonade.and decided they needed to be made. I followed the recipe exactly. The recipe is suppose to make 24 cookies , mine only yielded about 20. But I'm pretty sure that my 2 tablespoons of cookie dough kinda grew as I went alone....opps! This recipe gave me BIG round thin soft and chewy sugar cookies, like bakery size cookies. The cookies spread quite a bit. But see I wouldn't change that cause I loved it. You might want to go down to 1 tablespoon of cookie dough with less baking time, or refrigerate your dough so they don't spread as much. I adore them just the way they are. I was thinking how great these would be to make ice cream sandwiches with! I'm already thinking of ways to cool off in the summer! Enjoy!
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Southern Pink Lemonade
- 2 1/4 cups 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 the dough in)
- 2 ounces cream cheese, cubed
- 6 Tablespoons butter, melted and warm
- 1/3 cup vegetable or canola oil
- 1 egg
- 2 teaspoons vanilla
- 1 Tablespoon whole milk
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
In a small bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, measure out the sugar. Place the cream cheese on top and pour the melted, warm butter over the top. Whisk to combine. There will be a few lumps of cream cheese remaining but they will mix in completely in a few steps.
Whisk in the oil until fully combined. Stir in the egg, vanilla, and milk.
Add the flour mixture and fold in with a spatula until a smooth dough forms. Roll 2 tablespoons of dough into 24 balls. Roll each ball into the extra sugar. Place the cookies on the prepared baking sheet (I could only fit 9 at a time). Using the bottom of a flat drinking glass, slightly flatten each cookie until they are 2 inches in diameter.
Bake for 11-13 minutes, turning the pan halfway through baking. Let them cool on the baking sheet for 2-3 minutes before removing to a wire rack to finish cooling.