Chewy Crumbly Sugar Cookies with a Secret Ingredient

👩‍🍳 Instructions

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, softened cream cheese, and 1½ cups of granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
2. 2

   Beat in the large egg until just combined. Stir in the vanilla extract.
3. 3

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours.
5. 5

   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Place the remaining ½ cup of granulated sugar in a shallow dish for rolling.
6. 6

   Scoop rounded tablespoons of dough. Gently shape them into rough balls, allowing for some natural unevenness. Roll each dough ball generously in the granulated sugar until well coated. Place them about 2 inches apart on the prepared baking sheets. For a more pronounced crumbled look, gently press the tops of the sugar-coated dough balls with the back of a spoon.
7. 7

   Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still soft and puffy. The cookies should look set but slightly underbaked in the middle for maximum chewiness.
8. 8

   Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!