Oh good grief, calm down.
Un-scrunch your nose and hear me out.
Yes, there is goat cheese in these cookies.
No, you really can’t taste it.
But I promise you these will be some of the best sugar cookies you’ve ever had.
The recipe is based on a Cook’s Illustrated recipe, which uses a combination of cream cheese and vegetable oil to make the perfect soft and chewy sugar cookie. It’s the same base I used for the Cherry Blossom Stuffed Sugar Cookies and the Chocolate Mint Truffle Cookies from last year, but simply replacing the cream cheese with goat cheese instead.
The goat cheese itself is undiscernible. If I hadn’t told you it was there you would never have known. But, much like cream cheese or buttermilk, it brings a subtle acidity and tang to the cookies that wouldn’t be there otherwise. It takes these cookies from sugary sweet to just perfectly sweet, with mysterious savory notes that make them even more addictive.
The enduring softness of these cookies would make them perfect candidates for the cookie swap, and as I’ve proved before, the recipe is ripe for adaptation, most notably stuffing. I think these goat cheese ones, with their ever so slight hint of goaty tang, would be amazing stuffed with some soft caramel or fruit jam.
Instead of the usual sugar, I rolled these in nonpareil sprinkles for a very festive, carnival-like look.
Because everything is better with sprinkles.
Yield: 36 cookies
Total Time: 1 hour
Adapted from Cooks Illustrated.// All images and text ©