Sugar Cookies

Sugar Cookies

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.