I've never been a fan of sugar cookies.  They are usually too dry and crumbly and more sweet than flavorful.  So I was intrigued when I saw this recipe in November's issue of Cook's Illustrated.  If anyone could come up with a good sugar cookie recipe, it's Cook's Illustrated, right?

Damn, these are good.  Chewy and buttery and not too sweet.  Yum.

Chewy Sugar Cookies
adapted from Cook's Illustrated

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 ounces cream cheese, cut into 8 pieces
6 tablespoons butter, melted and still warm
1/3 cup vegetable oil
1 egg
1 tablespoon milk
2 teaspoons vanilla
1/3 cup sugar

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Whisk together the flour, baking soda, baking powder, and salt in bowl.

In separate bowl, whisk the 1 1/2 cups sugar, cream cheese, and melted butter until combined.  There will be lumps of cream cheese, but don't worry about them.

Add oil and whisk until combined.  Add egg, milk, and vanilla and whisk until smooth.

Add flour mixture and stir, using rubber spatula, until combined and soft dough forms.  It will be softer than most cookie doughs.

Pour 1/3 cup sugar in shallow bowl.

Roll dough into balls, using 2 tablespoons of dough for each ball.  Carefully roll balls in sugar and place on cookie sheet.

Flatten each ball into 2" rounds with bottom of drinking glass.  Sprinkle each with a little sugar.

Bake for 11-13 minutes, rotating sheet after 7 minutes.  Edges should just be starting to brown.  Let cool on baking sheet for 5 minutes, then remove and cool on rack.