Description
Delicious gluten-free cream cheese sugar cookies that are soft, tender, and perfect for any occasion. These cookies feature a rich cream cheese and butter base, ensuring a moist texture and delightful flavor without gluten. Easy to make and great for decorating or enjoying plain.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum if not included)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Optional: 1/2 teaspoon almond extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until well combined to distribute the leavening agent evenly.
- Cream Butter, Cream Cheese and Sugar: In a large bowl, use an electric mixer to cream together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until the batter is smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until a dough forms. If the dough feels too soft or sticky, chill it for 30 minutes to firm up for easier handling.
- Shape Cookies: Roll the dough into 1-inch balls, place them evenly spaced on the prepared baking sheets, and gently flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the bottoms of the cookies turn a light golden brown. Avoid overbaking to retain softness.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly and don’t break apart.
- Decorate: Once fully cooled, decorate the cookies with icing, sprinkles, or enjoy them plain according to your preference.
Notes
- If your gluten-free flour blend doesn’t contain xanthan gum, be sure to add it to help bind the dough.
- Chilling the dough is optional but recommended if dough is too soft to handle.
- These cookies freeze well; store in an airtight container for up to 2 weeks or freeze for longer storage.
- For a dairy-free version, substitute cream cheese and butter with appropriate non-dairy alternatives.
- Use parchment paper or silicone baking mats to prevent cookies from sticking to baking sheets.
