Ingredients:
2 1/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c sugar, plus 1/3 c for rolling
2 oz cream cheese, cut into 8 pieces
6 tbsp unsalted butter, melted
1/3 c vegetable oil
1 large egg
1 tbsp milk
2 tsp vanilla extract
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda and salt together in medium bowl; set aside
Place 1 1/2 c sugar and cream cheese in large bowl. Place remaining 1/3 c sugar in shallow dish and set aside. Pour melted butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk and vanilla and whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tbsp each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets. 12 balls per sheet. Using bottom of drinking glass, flatten balls to 2 inches in diameter. Sprinkle tops of cookies evenly with 4 tsp of sugar remaining in shallow dish (2 tsp per sheet); discard any remaining sugar.
Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 – 13 minutes. Let cookies cool on sheet sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
