Ok, if you've made it this far, you are in for a treat!
Yes, the sugar cookies have goat cheese in them. No, you will not taste it. What you will taste is a delicious, crispy, buttery, sugar cookie.
When I saw this recipe come up on my Pinterest, I was instantly intrigued. I'm a sucker for goat cheese - on my pizza, in tarts... and apparently in my sugar cookies. But I'm also the type of person who would pick a sugar cookie over chocolate chip, anyday. My husband calls it blasphemy.
The ingredients (other than the goat cheese) were things I would normally have in my pantry. And I actually had the goat cheese on hand as I planned on using it for pizza night later in the week. And while we are at it, how about sprinkles in fall colors? Perfection!
These cookies were so easy to make and so crispy and delicious. I love a sugar cookie all rolled up in sprinkles and these were probably on my top 5 sugar cookie of all time list. Yes, I have such a list.
Surprise someone and whip up this batch of cookies. I didn't tell anyone the secret ingredient, and they never would have guessed anyways. But they were all raving about how delicious they were!
Goat Cheese Sugar Cookies
Recipe only slightly modified from Love and Olive Oil
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 c sugar
1/3 cup (3 oz) soft goat cheese, room temperature (I used the crumbled kind)
6 tbsp butter, softened
1/4 c vegetable oil
2 tbsp milk (1% was fine)
2 tsp vanilla extract
sprinkles or sanding sugar
1. Preheat oven to 350 degrees F. Line a baking sheet.
2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to sift. Set aside.
3. In a large mixing bowl, combine sugar, goat cheese, and butter. Mix with an electric (or stand) mixer until it forms a smooth paste. Slowly add in oil. Then add egg, milk, and vanilla extract, stirring until all is blended and smooth.
4. Slowly add in flour mixture until it is all blended. Batter will be soft and may need to be placed in fridge in between use.
5. Fill a small bowl with sprinkles or sanding sugar.
6. Use a small cookie dough scoop or tablespoon to scoop out dough. Scoop into bowl and roll around until mostly covered. I leave space on the bottom but you could cover the entire cookie. Arrange on prepared baking sheet. The cookies do not spread too much but leave a little space in between each one.
7. Bake for 10-12 minutes until cookies are set and slightly golden. Cool and transfer to wire racks.