1/3 C (3 OZ) soft Montchevre goat cheese, room temperature
6 tbls (3/4 stick) unsalted butter, melted
1/4 C vegetable oil
1 large egg
2 tbls milk
1 tsp vanilla extract
nonpareil sprinkles or sanding sugar (optional)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Combine sugar, goat cheese, + melted butter in a large bowl and whisk until mixture forms a smooth paste. Whisk in oil. Add egg, milk, + vanilla extract and stir until smooth. Fold in flour mixture until incorporated and no dry ingredients are left.
Pour sprinkles or sugar into a small bowl. Dough will be soft, but should still be workable. Use a small cookie scoop to portion out about 1 tablespoon of dough, then roll in sprinkles/sugar to coat. If you have trouble with sprinkles sticking a damp cloth to moisten hands works great for rolled dough balls. Arrange on prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10 to 12 mins, until cookies are just set and slightly cracked. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.