Cream Cheese M&M Sugar Cookies

Let me start by saying that over the years I've come to a new appreciation for sugar cookies. Maybe it's because I've come across a few truly delicious recipes that don't even need frosting to make them delicious. When I was growing up, I loved eating sugar cookie dough, but was usually left pretty un-enthused after they were baked. Not the case anymore! My favorite cut-out recipe uses cream cheese, and my favorite drop recipe uses sour cream. The addition of those simple ingredients takes them over the top and keeps you coming back to eat cookie after cookie after cookie . . .

However, this recipe is neither of those, but oh is it good! There's a little bit of cream cheese in the dough, which adds a hint of tang once they're baked up. You don't have to use the M&Ms if you don't want to; these are seriously scrumptious without. You roll the dough in sugar before baking them, which creates this thin crust of sugary goodness. Then, the inside of the cookie is so deliciously chewy as to be pretty much indescribable. One of my favorite things about these cookies is their texture - wonderful.

You could certainly roll them in colored sugar to make them more festive around Christmas, Thanksgiving, Valentine's Day, etc. Or, try mixing in different things - white chocolate chips, toffee pieces, crushed candy canes, etc. The possibilities are endless!

Cream Cheese M&M Sugar Cookies (original recipe can be found here)
2 oz. cream cheese, softened
1 1/2 c. plus 1/3 c. sugar
6 Tbls. butter, melted
1/3 c. vegetable oil
1 egg
1 Tbls. milk
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1 1/4 c. M&Ms
1. Beat cream cheese and 1 1/2 c. sugar on medium speed until light and fluffy - 3 minutes.
2. Add butter and oil and beat again on medium speed 1 minute. Scrape down bowl.
3. Add egg, milk, vanilla, baking powder, baking soda, and salt and mix until everything comes together and is smooth and creamy, 2 minutes.
4. Stir in flour until mostly combined, then stir in M&Ms until everything is just combined. Don't overmix.
5. Refrigerate dough 1-2 hours.
6. Preheat oven to 350 and roll Tbls of dough in 1/3 c. sugar. Place on greased baking sheet, flatten slightly with the bottom of a glass, and bake 10-14 minutes. Bottoms should look light golden brown.

Hugs and cookies,

Amanda