Goat Cheese Sugar Cookies Recipe
These soft sugar cookies are made with goat cheese for a uniquely tangy flavor, sweetened with maple syrup, and filled with crunchy pecans.
Servings: 20 cookies
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 ounces (57g) goat cheese1 softened to room temperature
- 2 Tablespoons (30mL) pure maple syrup
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup (30g) finely chopped pecans2
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium size bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the goat cheese and beat again until completely combined, scraping down the sides and bottom of bowl with a spatula as needed. Add the maple syrup, egg yolk, and vanilla extract and beat until everything is incorporated.¼ cup (57g) unsalted butter, ¾ cup (150g) granulated sugar, 2 ounces (57g) goat cheese1, 2 Tablespoons (30mL) pure maple syrup, 1 large egg yolk, ½ teaspoon vanilla extract
- Decrease the mixer speed to low and slowly add dry ingredients. Mix until a dough forms, then fold in the chopped pecans with a spatula.¼ cup (30g) finely chopped pecans2
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), gently roll dough into balls. Dough will be soft but still workable. Place on prepared baking sheet. Bake cookies for 10-11 minutes, until cookies are just set and slightly cracked on the top. Cookies will puff up but "deflate" as they cool. Allow to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen up to 2 months. Refrigerate rolled dough balls until firm then freeze. Place frozen dough balls on baking sheet and bake an additional 1-2 minutes.
Notes
- Goat cheese: I love making these with maple and/or pecan goat cheese if I can find it. You can usually find this in the fancy cheese section of larger grocery stores.
- Pecans: these are optional, but I love the texture they bring to the cookie. You can substitute any nut in place of the pecans, especially if you find a goat cheese with a different type of nut in it.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
