Introduction

These Goat Cheese Sugar Cookies offer a unique twist on the classic sugar cookie with a subtle tangy flavor from creamy goat cheese. With a tender crumb and a hint of maple sweetness, they make an elegant treat perfect for any occasion.

The image shows a close-up of soft, pale yellow cookies with a slightly cracked surface, each decorated with pieces of reddish-brown pecans pressed into the top. The cookies are piled together, showing their round shape and slightly rough texture, with small bits of pecans mixed inside the dough. On the right edge, there is a dark bowl filled with white crumbly cheese, and some loose pecan halves sit between the cookies and the bowl. The whole scene rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and ¼ cups (150g) all-purpose flour
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 cheese (softened to room temperature)
2 tablespoons (30mL) pure maple syrup
1 large egg yolk
½ teaspoon vanilla extract
¼ cup (30g) finely chopped pecans

Instructions

Step 1: Preheat your oven to 350ºF (177ºC) and line a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Using a handheld mixer or stand mixer with paddle attachment, cream the softened butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the softened goat cheese and beat again until fully combined, scraping the bowl as needed.
Step 4: Add the maple syrup, egg yolk, and vanilla extract. Beat until the mixture is smooth and well incorporated.
Step 5: Reduce mixer speed to low and gradually add the dry ingredients. Mix just until a dough forms. Gently fold in the chopped pecans with a spatula.
Step 6: Using a cookie scoop, roll the dough into balls. Place them on the prepared baking sheet, spacing them evenly. The dough will be soft but manageable.
Step 7: Bake the cookies for 10 to 11 minutes, until they are set and slightly cracked on top. They will puff up during baking and gently deflate as they cool.
Step 8: Let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Substitute pecans with walnuts or almonds for a different nutty flavor or omit nuts altogether for a nut-free option.
For a more pronounced maple flavor, drizzle a little extra maple syrup over the cookies once cooled.
Be sure the goat cheese and butter are softened to room temperature to ensure a smooth, well-mixed dough.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. Baked cookies freeze well for up to 3 months—thaw at room temperature before serving. Rolled cookie dough balls can be refrigerated until firm and then frozen for up to 2 months. When ready to bake, place frozen dough balls on a baking sheet and add 1-2 minutes to the baking time.

How to Serve

The image shows a wooden board covered with soft, light beige cookies, each cookie having small cracks on the surface and pecan nut pieces embedded and placed on top, giving a textured appearance. Around the cookies, whole and broken pecan nuts are scattered, adding a deep brown contrast. At the top of the board, there is a dark bowl filled with crumbled white cheese, with a soft, fluffy texture. A light pink cloth is partially visible on the left side under the board. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of goat cheese?

Yes, cream cheese can be used as a substitute, but the cookies will have a milder, less tangy flavor compared to goat cheese.

Why do the cookies puff up and then deflate?

This is normal due to the leavening agents reacting and the moisture in the dough settling. It results in a tender, soft texture rather than a thick cookie.

Goat Cheese Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Delight in these unique Goat Cheese Sugar Cookies, blending creamy goat cheese with the classic sweetness of sugar cookies. Enhanced with a subtle hint of maple syrup and crunchy pecans, these cookies offer a perfect balance of tangy and sweet flavors with a tender, slightly crumbly texture.

Author: Lila
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 and ¼ cups (150g) all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

¼ cup (57g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
2 ounces (57g) goat cheese, softened to room temperature
2 Tablespoons (30mL) pure maple syrup
1 large egg yolk
½ teaspoon vanilla extract

Add-ins

¼ cup (30g) finely chopped pecans

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt throughout the dough. Set aside.
Cream Butter, Sugar, and Goat Cheese: Using a handheld mixer or stand mixer with paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Add the softened goat cheese and beat again until fully combined, scraping down the sides of the bowl as needed for an even consistency.
Add Wet Flavorings: Mix in the pure maple syrup, egg yolk, and vanilla extract until the wet ingredients are smoothly incorporated into the creamed mixture.
Incorporate Dry Ingredients and Pecans: Reduce the mixer speed to low and gradually add the dry flour mixture into the wet ingredients. Mix gently until a soft dough forms. Then, fold in the finely chopped pecans using a spatula to evenly distribute them throughout the dough.
Shape Cookies: Using a #50 cookie scoop or spoon, gently roll the dough into balls. The dough should be soft yet workable. Place each ball onto the prepared baking sheet, spacing them to allow for spreading.
Bake Cookies: Bake in the preheated oven for 10-11 minutes or until the cookies are set and slightly cracked on top. Note that the cookies will puff up during baking but may deflate slightly as they cool.
Cool Cookies: Allow the cookies to cool on the baking sheet for about 3 minutes to set further, then transfer them to a wire rack to cool completely to prevent sogginess.
Storage and Freezing: Store cookies in an airtight container at room temperature for up to 1 week. You can freeze baked cookies for up to 3 months. For dough, refrigerate rolled dough balls until firm, then freeze for up to 2 months. When baking frozen dough balls, add 1-2 minutes to the baking time for best results.

Notes

Dough is soft but workable; chilling dough balls can make handling easier.
Cookies will puff up during baking but will deflate as they cool, resulting in a tender texture.
Use a cookie scoop for uniform cookie sizes to ensure even baking.
Store cookies in an airtight container to maintain freshness.
Freezing dough and baked cookies extends shelf life; adjust baking time slightly for frozen dough.

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