Recipe: The Best Sugar Cookie I’ve Ever Eaten

This recipe is based off of a cookie shop’s recipe and is worth sharing with anyone who loves a good sugar cookie; they turn out perfectly delicious...rich, decadent, and delicate enough to where they just melt in your mouth. I always fancied myself a chocolate chip cookie kinda gal, but ever since going to Hungry Bear Cookies and trying their Snickerdoodle and Sugar Dream cookies I’ve been converted. I would go to Hungry Bear once a week and get myself 4 cookies (2 snickerdoodles and 2 Sugar dream cookies), but when I moved from Fresno back down to San Diego I realized that it wasn’t a Southern California chain. 

Needing my fix of delectable cookie treats I began searching online for the recipe. I found a few variations, played around with the baking times and temps, and voila! I only have pics of these cookies as Christmas cookies so I’ll have to update this with better photos soon, but please do try this recipe and let me know what you think! Ps...this recipe is best with real butter and full fat cream cheese. Also please note that this recipe requires an hour of freezing the dough before baking them. You can bake the dough right away, but the cookies flatten and don’t turn out how they’re supposed to, so be wary of that if you are in a rush to make cookies, but definitely play around with it to find your favorite way to make them! 😊 

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What you’ll need:

  •  1/2 pound butter (2 sticks, I use salted)

  • 3 tbsp cream cheese

  •  1 tbsp milk, half & half, or cream 

  •  1.5 tsp vanilla extract

  • 2 cup + 2tbsp sugar (I use pure cane sugar and it turns out just fine)

  • 1 egg yolk

  • 1 cup Wesson canola oil (Wesson just tastes best in my experience)

  • 1 tsp baking soda

  • 1 tsp salt

  • 4 cups flour

What to do:

  1.  Sift together all dry ingredients in a medium bowl

  2.  Cream the butter, cream cheese, vanilla, and sugar until well blended (about 3-4 minutes on medium speed)

  3.  Add egg yolk and oil and mix on low

  4.  Gradually mix in dry ingredients

  5.  Form dough into 2-3 rolls and freeze for 1 hour

  6.  Bake at 375°F for 10 to 12 minutes or at 400°F for 8 minutes.

*Let the cookies set for 5 minutes before transferring to cookie a rack. They tend to stay good in a cookie jar for about a week or two, but two is kinda pushing it. 😅

I really do hope you try this recipe and I hope you like it as much as I do. 💖✨