For this month’s Secret Recipe Club, I was assigned Heavenly Treats and Treasures which is a super cute blog with tons of delicious looking recipes. I spent forever going through her archives before I decided on these cookies. And the main reason I chose them is because any kind of cookies with sprinkles on top reminds me of Real Housewives of New Jersey.
I know. Sad life.
Anyway, these cookies are delicious as all sugar cookies are but these are special since they have cream cheese in them. I think it keeps them a little softer than regular sugar cookies so even after a few days, these were just as soft as they were on day 1.
- 2 1/4 cups all purpose 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
- 2 ounces cream cheese softened
- 6 tablespoons unsalted butter melted and still warm
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
Preheat oven to 350F. Line two baking sheets with parchment paper.
Sift together flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 1/2 cups sugar, cream cheese, and butter until light and fluffy. Beat in canola oil, vanilla, and lemon zest until combined.
Gradually add the flour mixture, beating only until it is just combined.
Put the remaining 1/3 cup sugar on a plate or pie pan.
Take about a tablespoon of dough and roll it into a ball. Roll in the sugar and place on prepared pan. Repeat with remaining dough.
Using bottom of a drinking glass or a measuring cup, flatten each cookie and top with sprinkles.
Bake, rotating the sheets halfway through, about 12 minutes or just until golden around the edges.
Allow to cool on sheet for about 2 minutes before transferring to a wire rack to cool completely.
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