MAKES ABOUT 24 COOKIES
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies. See the sidebars that follow the recipe.
|
2¼ |
cups (11¼ ounces) all-purpose flour |
|
1 |
teaspoon baking powder |
|
½ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
1½ |
cups (10½ ounces) sugar, plus ⅓ cup for rolling |
|
2 |
ounces cream cheese, cut into 8 pieces |
|
6 |
tablespoons unsalted butter, melted and still warm |
|
⅓ |
cup vegetable oil |
|
1 |
large egg |
|
1 |
tablespoon whole milk |
|
2 |
teaspoons vanilla extract |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow dish and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
3. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll half of dough balls in sugar to coat and set on prepared sheet; repeat with remaining dough balls. Using bottom of greased drinking glass or measuring cup, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with sugar remaining in shallow dish for rolling, using 2 teaspoons for each sheet. (Discard remaining sugar.)
4. Bake 1 sheet at a time until edges of cookies are set and beginning to brown, 11 to 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.