1 1/2 cupstoasted sugar, plus extra for rolling dough balls
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/4 stick) cream cheese
1 tablespoon vegetable oil
3/4 cup (1 1/2 sticks) butter
1 large egg plus 1 yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
Instructions
Heat oven to 350°F. Line baking sheet with parchment paper.
In large mixing bowl, whisk together 1 1/2 cups toasted sugar, baking powder, and salt. Cut or break cream cheese into teaspoon-sized blobs and distribute evenly over sugar. In microwave-safe bowl or measuring cup, zap butter until fully melted. Pour hot butter over sugar mixture, then add vegetable oil and whisk until sugar is mostly dissolved and mixture has cooled slightly. Add egg and yolk and vanilla and whisk until completely smooth. Stir in flour until just combined.
Sprinkle a layer of toasted sugar in a shallow dish or pie plate. Using slightly moistened hands, roll a small portion of dough (about two tablespoons) into a ball, then toss in the sugar. Place 12 balls evenly onto prepared baking sheet, pressing lightly with your hand to create discs about 1 1/2 to 2 inches in diameter. Sprinkle with a little extra toasted sugar and bake for 12 minutes. Remove cookies to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.