Absolutely The Best Sugar Cookie Recipe EVER!

I love living in Kentucky.  The people here are amazing.   To Read More, Click On The Recipe Title.
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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Sugar Cookies
Southern Pink Lemonade

Ingredients:

• 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

Directions:

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.