Thursday, November 7, 2013

Goat Cheese Sugar Cookies

Just stop. Don't judge this recipe by it's title. If I didn't tell you there was goat cheese in these cookies, you wouldn't even know it was there. But the creaminess from the cheese keeps these cookies nice and moist, while keeping the traditional look and taste of your traditional sugar cookie. I topped these cookies with fun sprinkles, because, well, sugar cookies are kind of boring to look at. But definitely not boring to eat!

Goat Cheese Sugar Cookies


  • 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
  • 1/3 cup (3 oz.) goat cheese
  • 6 tbsp. butter, melted
  • 1/4 cup coconut oil
  • 2 tbsp. almond milk
  • 1 tsp. vanilla extract
  • sanding sugar or large sprinkles
Preheat oven to 350 degrees F. 

In a bowl, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Combine sugar, goat cheese, and melted butter in a large bowl. Whisk until mixture forms a smooth paste. Whisk in oil. Add egg, milk, and vanilla extract and stir until smooth. Fold in the flour mixture until incorporated and no dry ingredients remain.

Let the dough chill in the refrigerator for 15-20 minutes. Pour sprinkles or sugar into a small bowl. Use a small cookie scoop to portion out about 1 tbsp. of dough, then roll in sprinkles/sugar to coat. Arrange on a baking sheet, about 2 inches apart. 

Bake for 10-12 minutes until cookies are just set and slightly cracked. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

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