Goat Cheese Sugar Cookies
Sprinkles. There’s no such thing as too many sprinkles. These cookies have been on my “to-bake” list for quite some time now, not just because they are oh-so-pretty, but because I have been intrigued about the idea of putting goat cheese in a cookie, and having it taste good. After whipping up a batch this weekend, I can verify that goat cheese in a sugar cookie is damn delicious.
I’ve been on a big goat cheese kick lately, and have been looking for ways to incorporate it into literally everything. So when I remembered this recipe baked by my friend Lindsay over at at Love and Olive Oil from a few holiday cookie swaps ago, I was excited to test it out. The reason behind my goat cheese obsession is that I finally have gotten some results back on some food intolerances that may be the culprit for years of a sick stomach. (Not that my lifestyle of not sleeping, getting on a plane 2x a week and working crazy hours could be contributing … but I digress). Anyway, my nutritionist in North Carolina recommended this Pinner Test, that is a one-prick food intolerance blood test. Since I had tried everything else, I figured why not?
My results came back that I had a severe intolerance to cow’s milk, egg yolks and legumes, with a mild intolerance to lamb. So after a mild dramatic episode in the Ice Cream aisle of the grocery store singing James Blunt’s “goodbye my lover” I decided to at least try to cut these foods out the best I could to at least see if it made me feel better. Clearly, I’m not doing that well since these cookies have butter, milk and eggs in them, but hey, baby steps. The nice part is the test breaks down different types of lactose, so while cow’s milk is a no-no for me, I’m all good with sheep’s and goat’s milk. bahhh.
The recipe calls for 3 ounces of goat’s cheese, which can be substituted with cream cheese if you really prefer that, but I’m telling you try it with the goat cheese at least once. I was not sure what to expect when I first bit into the cookie, but I was totally pleasantly surprised. Instead of the super sugary sweet flavor of a traditional sugar cookie, it gives it a more mild, yet savory sweet taste that is truly addicting. I mean literally. I ate 4 in a row.
Rolling these cookies in non-pareils instead of traditional granulated sugar also helps with both the texture and flavor. The non-pareils give the cookie a really nice crunch when you bite into it, without being too sweet.
The other great thing about these cookies is they would travel really well, and stay fresh for several days (if they lasted that long). I will definitely be adding these to my cookie swap and cookie trays around the holidays, not just for the durability of the cookie, but also to brighten up any plate.
So if you’re looking for a unique, new go-to sugar cookie that will not disappoint, get your goat cheese ready and whip up a batch of these Goat Cheese Sugar Cookies. Enjoy!
Goat Cheese Sugar Cookies
Yield: 36 Cookies
Prep Time: 30 Minutes (Includes Chilling)
Cook Time: 10 Minutes
Total Time: 40 Minutes
- 1 1/2 cups granulated sugar
- 1/3 cup (3 ounces) soft goat cheese
- 6 tablespoons butter, melted
- 1/4 cup vegetable oil
- 1 egg
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- nonpareil sprinkles
- Preheat the oven to 350 degrees F. In a mixer over medium speed, combine the sugar, goat cheese and melted butter until a smooth paste forms. Whisk in the oil, egg, milk and vanilla extract and beat on low until smooth.
- Sift together the flour, baking powder, baking soda and salt. Slowly add to the wet mixture, beating on a low speed until the dry ingredients are fully incorporated.
- Chill the dough for 20 minutes until you are able to roll it into a ball in your hands. Pour the sprinkles into a small bowl. Use a small or medium cookie scoop to portion out 1 tablespoon of dough, and coat in the sprinkles.
- Arrange the cookies on a sil-pat or parchment-lined baking sheet, and press down lightly with your fingers. Leave at least 2 inches in between the cookies as they will spread.
- Bake at 350 degrees F for about 10-12 minutes until the cookies are slightly cracked. Let the cookies finish setting on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Enjoy!