My suitemate Deborah is one of the pickiest eaters I know. The list of foods that she refuses to touch is endless: chocolate (gasp!), asparagus, carrots, winter squash, beans, sweet potatoes, etc, etc, etc. She doesn’t like cheese but loves cheese sauce, eats peanuts but not peanut butter, and likes pickled radish that’s white but not yellow. The foods that she IS obsessed with are blueberries, bell peppers, and Dijon mustard.
In addition to being incredibly picky, Deborah is super indecisive. For her birthday, she just couldn’t choose a place to go for dinner, so the decision was left to the rest of us suitemates. We made reservations at FIVE different restaurants, and finally decided on Fahrenheit, but I don’t think she liked it very much. 😦 Picking out her birthday cake was no less difficult. After much deliberation, we decided to go with Toasted Almond Cream Cake from Whole Foods, but Deborah wasn’t too crazy about it. 😦
Even though Deborah barely touched her cake, she did have some snickerdoodles that I had baked earlier that day. Deborah doesn’t really enjoy sweets, but she really likes snickerdoodles! I rarely make them though because I would rather have pretty much any other cookie like chocolate chip, pumpkin, or butter pecan. But I guess Deborah likes the simplicity of snickerdoodles. 🙂
This recipe is actually for sugar cookies, but I rolled half of the dough balls in cinnamon sugar to make snickerdoodles. The first time I made these, I overbaked them slightly, so they turned out a bit too crispy. I baked another batch the next day, making sure to adhere to the correct baking time, and the texture was just right – soft and chewy. 🙂 These snickerdoodles are delicious, especially when they are still warm from the oven, but I’d still choose my favorite chocolate chip cookies any day! 🙂
Chewy Sugar Cookies
Source: adapted from The Nifty Foodie, originally from Cooks Illustrated
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cups granulated sugar, plus extra for rolling the cookies in
- 3 ounces cream cheese, cut into small pieces
- 6 tablespoons butter, melted and warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoon vanilla extract
- cinnamon sugar, for rolling the cookies in (optional)
1. Preheat oven to 350 degrees F and line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. Place 1 1/2 cups granulated sugar and cream cheese in a large bowl, then pour in warm butter and whisk to combine. Mixture will be slightly lumpy. Whisk in vegetable oil until combined. Add egg, milk and vanilla, and whisk until smooth. Add flour and mix with a rubber spatula until a dough forms.
4. Gently roll dough into 1 1/2 inch balls and place on parchment-lined baking sheet. The dough will be very soft. Using the bottom of a drinking glass, gently flatten each cookie to make them uniform in size. Sprinkle additional sugar on top of each cookie. To make snickerdoodles, roll dough balls in cinnamon sugar before placing them on baking sheet, and do not sprinkle with sugar.
5. Bake in preheated oven for 11-13 minutes, until edges are just set. Cool on a wire rack.