Goat Cheese Sugar Cookies — Surprisingly Delicious

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I had the same reaction when I was told what unusual ingredient was inside these cookies.

“Really?! That’s weird. And they’re good?”

Doubt me all you want, but I think you’ll be as surprised as I was to find out the cookies are soft on the inside (I don’t like cookies to be crispy), a little tangy, and not so sweet to make you think you’re eating a spoonful of sugar. Sometimes I have to be careful how many I eat in one sitting.

I actually discovered this dessert through Whitney, who sometimes contributes to this blog. When she worked with me she brought them in one day, and by the first bite I was hooked. So thank you to her! She actually found this recipe online herself, but if you scroll down you won’t have to search for it.

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They’re very easy to make and baking time is quick, so it doesn’t take forever to complete. It might be good to have two or three cookie sheets available so you can keep making them as you go along.

These little bites of fun are perfect for a backyard summer barbecue, kids birthday party, or if you need something to take to a work potluck, as the recipe can yield quite a few if you don’t make them too large. But if you want to stash all of them for yourself, make them whatever size you desire.

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Here’s the recipe:


Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 3 oz. soft goat cheese at room temperature
  • 6 tbsp. melted, unsalted butter
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • Nonpareils or other sprinkles of your choice; can also forgo sprinkles

Directions:

  • Line baking sheets with parchment paper and preheat oven to 35o degrees
  • Whisk together flour, baking soda, baking powder and salt in a bowl, then set aside.
  • In another bowl, whisk together the goat cheese, sugar, and melted butter until it forms a paste with as few lumps as possible. Whisk in oil, add the egg, milk, and vanilla extract until well incorporated.
  • Fold in the dry ingredients until everything is well mixed.
  • Dough can be room temperature and soft, but it also can be placed in the fridge for up to 15 minutes to make it easier to work with if necessary. Scoop out small portions with a spoon and roll the dough into a ball, then roll it into the sprinkles to coat it entirely. Place each candy-coated ball onto the cookie sheet, leaving about two inches between each.
  • Place full cookie sheet into the oven and bake for about 10 to 12 minutes, until the cookies are slightly cracked and have a flatter shape. Move the cookies to a wire rack after a few minutes to finish cooling.

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Word of warning: nonpareils are like the glitter of the sprinkle world. They go EVERYWHERE and you will continue to find them long after baking has stopped. You also might want to eat the cookies over a trash can, sink, or bowl so the sprinkles don’t end up in the hard-to-reach cleaning spaces of your home. These babies bounce and can be hard to see.

But aren’t they fun? And they add a great crunch factor.

I hope you give these cookies a shot! If you do, tell me what you think!

—K

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About Karin

Journalist, singer, reader, movie fanatic, photography buff, GVSU alum, wanna-be-Brit, Crohn's fighter, Coca-Cola addict, animal lover, not a kid person, hater of winter, Michigander
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