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 http://www.cookingcache.com 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.
Ingredients:
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)
Directions:
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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Come to mama!
This is quite similar to America's Test kitchen…do you get their mag? They do all things science and baking related…they had a huge issue on how to get the perfect consistency for sugar cookies and the importance of adding dairy to baking powder/baking soda (the whole alkaline thing)…I actually like sugar cookies better with a mix of baking soda and baking powder after reading their article…and I love sour cream and cream cheese in them too! I love experimenting with sugar cookies, this will be my next test! Thanks!
I know, the cream cheese is essential in this recipe. Dairy makes the world go ’round.
This is my all time favorite cookie. The best!! My mouth thanks you for the receipe, my thighs do not!
Um sorry for being dumb but what is Wesson Oil? I am Australian and have never heard of it?
Sorry about that… It’s vegetable oil.
Thanks for writing such a wonderful post. This gift basket store's specialties are lovely cookies in bouquets! Indeed a nice post
So are these too rich to put frosting on? I want a good sugar cookie recipe, every one I’ve tried are too dry.
They’re not too rich for frosting, but they do not bake very flat because they are so rich. If you are doing detailed decorations, I would go with a different recipe. I have another recipe that might work for what you want. I will try to post it soon.
Hi Kathryn. I live in Fresno and love hungry bear cookies. I noticed the recipe calls for 1 tsp of soft cream cheese. Is that a typo? It doesn't seem like it would be enough to make a difference. Please help?
I know it seems insignificant… but it is necessary. Who knows why, but it works!
I appreciate your help. I will give it a try and report back with the results. : )
Sorry to bother you again…have 1 more question before I begin. The recipe says to "cover dough and let sit for 4-8 hrs." Do I put it in the fridge or leave it on the counter?
I ended up chilling them in the fridge. Didn't seem right to leave them out at room temp.
Anyway, they taste really good!
One more question…During the baking process, the cookies flatten out. Are they supposed to be full and thick(like the photo suggests) or thin and flat?
Thanks!
can you add a pin button so I can pin this recipe? Thanks