And it’s a good thing. You actually can’t taste the goat cheese in these sugar cookies (there’s really not all that much in there anyway), but it makes them super soft and fluffy, which is absolutely imperative. I am not a fan of crunchy sugar cookies. Why do those even exist? Gotta have the chew, man. This is such a brilliant recipe from Love and Olive Oil, that I didn’t even change a thing from the original (except the color ).
I love the contrasting textures at play in these cookies. You get the chewy, almost creamy base, and oodles and oodles of crunchy, little sprinkles. I used plain white nonpareils, and some red and green ones to make my cookies festive. But, the combination of sprinkle colors is obviously endless and you’d be able to easily adapt them for any occasion :).
These were another variety of cookie that I brought to my mom’s holiday cookie exchange, and they looked super cute packed two to a pack in little, clear polypropylene bags sealed with homemade labels.
Line a couple baking sheets with silicone baking mats and set aside.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the goat cheese and butter for about a minute or two. Add in the oil and mix to combine. Add in the egg, milk, and vanilla, and beat for at least 4-5 minutes. On low speed, add in the flour mixture and mix just until combined.
Refrigerate the dough for 30 minutes to an hour.
When ready to bake, preheat oven to 350 degrees.
Pour the sprinkles into a bowl (or two). Using a tablespoon-sized cookie scoop, scoop balls of dough into your hand before rolling them smooth and then rolling in the sprinkles.
Place on a baking sheets about 2 inches apart. Bake for 10-12 minutes until set. Allow them to cool for a couple of minutes on the baking sheets before moving to a wire rack to cool completely.