Sugar Dream Cookie Recipe


Growing up near a cookie shop called Hungry Bear Cookies, I learned early in life how delicious a cookie could be (and expensive, but still marvelous).  Really, it was one cookie in particular.  You wouldn't think of sugar cookies as being anything to shout out about, but I would shout myself hoarse over these.  Their Sugar Dream cookies are that good.  So obviously I have been trying to figure out how to replicate it for years.  When I came across this recipe on my search ended. 

The measurements might seem a little strange (keep in mind that cookies like these are usually mixed in bulk so for a smaller batch they're not round, even measurements) but you want to try this.  Trust me.  It's a one-of-a-kind cookie with a rich, buttery, powdery sweet, melt in your mouth kind of texture.


1 c. (-) 2T Wesson Oil (natural)
4 c. flour
2 C (+) 2 T granulated sugar
1/2 lb (+) 1 T butter
2 T Sour Cream
1 tsp soft cream cheese
1 1/4 tsp. vanilla (real please)
1 tsp. baking soda
1 tsp. salt
1 small egg yolk (I use whatever size I have)


Add butter, cream cheese, sugar and vanilla. Mix at medium speed until smooth and all butter specks are dissolved. Add sour cream. Mix at medium speed just until blended. Add oil and egg yolk. Mix at lowest speed until oil is slightly mixed, then increase to medium speed until mixture is well mixed but still slightly lumpy. Add flour, salt and soda. Mix until just blended then add 10 seconds more of mixing time at medium speed. Cover dough and let sit for 4-8 hours. Press 1 1/2 oz. rounded dough balls (I make them about the size of a golfball)down on clean baking sheeet and flatten to about 2" in diameter discs. Bake in a preheated oven for about 10 minutes (check after 9, mine usually take about 10 1/2 min.) at 400-420°F or until the edges of the cookies start to turn a light brown. You don't want to overcook these. I let mine sit on the cookie sheet for 3-5 minutes after I remove them from the oven. Helps to keep them from falling apart. These are a fave wherever I take them but they are very rich. Enjoy!


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About Kathryn

I owned a successful wedding cake business for 4 years. I currently stay at home full-time running after my two boys. I started this DIY cake blog to encourage others to explore the world of creative desserts.