Thursday, March 20, 2014

Hungry Bear Sugar Dream Cookies --- Funfetti Sugar Dream Cookies

There is a cult following for the Sugar Dream Cookies, sold at the Hungry Bear Cookie Shop. This is the original recipe, as presented to a local news station, directly from Hungry Bear. I have modified the baking directions, to ensure you successful baking.

Start by creaming the butter, cream cheese, sugar and vanilla. 

Stir in the sour cream. 

Blend in the oil and egg. 

The mixture will look lumpy. 

Mix in the dry ingredients. 

You can make this recipe "funfetti" by stirring in 3/4 cup confetti sprinkles

The directions say to cover dough, and let sit for 4-8 hours. I don't do this. I find the dough to be too soft; and the cookie flattens out, while baking. 

Instead of letting the dough rest, I use a cookie scoop and portion the dough.

Then I form each piece of dough into a disk. 

And freeze! Actually, this is how I set up most of my cookie dough's. After the dough pieces are frozen I shrink wrap, then bake, as needed. 

Place the frozen cookie dough pieces a couple of inches apart, on a cookie sheet. The original recipe calls for baking at 400 degrees. I've never had luck with that temperature. The cookies always flatten and burn. I bake at 350. Bake until the cookies are slightly brown, around the edges.

Let the cookies cool, on the baking sheet, a few minutes, before moving to a cooling rack.

Sugar Dream Cookies

Funfetti Sugar Dream Cookies


1/2 Pound + 1 Tablespoon butter
1/2 Teaspoon cream cheese, softened
2 Cups + 2 Tablespoons sugar
1 1/4 Teaspoon vanilla (Schillings)
2 Tablespoons sour cream
1 Cup - 2 Tablespoons Wesson oil (natural)
1 Small egg yolk
4 Cups flour
1 Teaspoon salt
1 Teaspoon baking soda

In a large mixing bowl, cream butter, cream cheese, sugar and vanilla. Add sour cream and mix until just blended. Add oil and egg yolk; mixing well. Batter may be slightly lumpy. In a medium sized bowl, mix flour, salt and soda. Blend in flour mixture. Cover dough and let sit for 4-8 hours. - or - Scoop dough, using a cookie scoop. Form scooped dough into disks. Freeze. Bake frozen dough pieces as needed. Bake at 350 for 9 to 10 minutes; until edges of the cookie start to turn slightly brown. 


Make dough, as above, adding 3/4 cup confetti sprinkles, after dough has been formed. Makes 65 cookies.

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