Cream cheese is often used in sugar cookie recipes to soften and add tang to these sometimes overly sweet cookies. Well as it turns out, goat cheese adds an even greater flavor complexity. A splash of bourbon elevates these from a childhood treat to a classy adult snack. Both flavors are subtle – you probably couldn’t pick them out without knowing the ingredients – but they contribute an acidic, almost savory note.
Although sugar cookies tend to be a holiday treat, these are suitable any time. Feel free to play; skip the sprinkles or toss in some lemon zest. Enjoy and happy baking!
Goat Cheese Sugar Cookies Adapted from a recipe at Food.com
Makes 3 dozen cookies
2¼ cups unbleached all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1¼ cups sugar
1/3 cup (3 oz.) soft goat cheese, room temperature
6 Tbsp. unsalted butter, melted
¼ cup canola oil
1 large egg
2 Tbsp. bourbon (or milk if you prefer)
1 tsp. vanilla extract
Nonpareil sprinkles or sanding sugar to decorate (optional)
• Preheat the oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
• In another large bowl, whisk the sugar, goat cheese and melted butter until the mixture forms a smooth paste (A few remaining lumps are OK.). Then add the canola oil, the egg, bourbon and vanilla extract and stir until smooth. Fold in the flour mixture until it is well incorporated and no dry ingredients remain. The dough will be soft, but it should still be easy to handle. If not, refrigerate 15 to 20 minutes.
• Pour the sprinkles into a small bowl, if using. Scoop the dough out 1 tablespoon at a time and gently roll it into a small ball. Roll the ball in the sprinkles, if desired, then arrange them on a prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake 10 to 12 minutes, until the cookies are just set and slightly cracked.
• Cool on the baking sheet 3 minutes, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature up to 1 week.
This article appears in April 2014.
