Natali’s “Sugar Dream” Cookies – Guest Post
Written by Rachel, Posted in Guest Posts, Thoughts
Natali is a friend of mine, a fellow blogger, and former co-worker of Tim’s from when we used to live in Central CA. She also loves to cook and eat. I’m going to be a guest over on her blog on Monday, and I thought it would be fun to have Nat over here to share with you.
Here’s Natali.
Growing up in Central California, there is one cookie shop that holds my sugar-lovin’ heart and that is Hungry Bear cookies. Hungry Bear makes a sugar cookie (the “Sugar Dream”) that is truly like no other. Buttery, rich, yet delicate — it truly melts in your mouth and preserves a bit of the granular property of the sugar, but is not at all gritty. I have been trying to duplicate this recipe for years, and finally came up with a real winning version of the recipe this past weekend. Now, keep in mind, this cookie is RICH. You may need a glass of milk, and it is not waistline friendly. But, really, it’s soooo worth it!
Natali’s Dream Sugar Cookies
(Recipe adapted by Natali from The Sugar Turntable.)
Directions
- 2 sticks of butter (1/2 lb.)
- 3 T cream cheese (full fat please)
- 1 T milk (I used non-fat)
- 1.5 t vanilla extract
- 2 c. + 2 T sugar
- 1 egg yolk
- 1 c. vegetable oil
- 1 t. baking soda
- 1 t. salt
- 4 c. flour
Instructions
- Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
- Add the egg yolk and oil, mixing on low speed.
- Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
- Refrigerate the dough for 2-4 hours.
- Pre-heat the oven to 400 degrees F.
- Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
- Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
- Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
- Enjoy!
These look great, we are going to try them out! A friend gave me a recipe for chicken pot pie and the crust has cream cheese as one of the ingredients. It is the softest fluffiness pie crust ever. I bet the cream cheese in Natali’s cookies will do the same thing.
We are enjoying you blog! I’ve watched the cooking shows with my kids and we all get a kick out of it. You look like your having a good time! Thanks!
Thanks for watching, Alisa!! I’m so glad you’re enjoying them… I do have a lot of fun. 🙂
I made a cinnamon roll recipe once (from Shutterbean.com) where there was cream cheese in them… AMAZING!! (Here’s the link, in case you’re interested: http://www.shutterbean.com/cream-cheese-cinnamon-rolls/)
What temperature?
At what temperature do you cook them?
Temperature?
400 degrees F. 🙂
400 degrees F. 🙂
I’m a transplant to Fresno, which most people scoff at, but we have come to love it here. I found Hungry Bear Cookies by accident, and I’m addicted to their sugar cookies. So unique, delicious and ridiculously tender. As a baker, I am dieing to recreate them at home. I’ll be trying this recipe as soon as I buy some cream cheese. And of course, I’ll go get a fresh Hungry Bear Sugar Dream for comparison. I’ll post my review once this happens. So excited to try your version!
Hello, does T stand for tablespoon?Does t stand for teaspoon?
Thank you!
Hi Karen! Yes, “T” is for tablespoon and “t” is for teaspoon. Happy baking!
Hi Jody! Glad you’re loving the area. Hope the cookies turned out great!
Any recipe for the chocolate swirl cookies? Or their frosting? We love their cookies.
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