Published November 1, 2010. From Cook's Illustrated.
WHY THIS RECIPE WORKS:
For optimal chew, we adjusted the fat in our sugar cookie recipe until it hit a ratio of approximately 1 part saturated fat (butter) to 3 parts unsaturated fat (vegetable oil). Instead of creaming the fat and sugar, we whisked them together. We used extra flour and baking powder for structure and lift, and extra sugar, salt, and vanilla kept the sugar cookies from being too dry. Cream cheese enriched the dough’s flavor without adding too much liquid and baking soda kept our sugar cookies flat and crackly.

MAKES 2 DOZEN COOKIES
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.