Gluten Free Cream Cheese Cookies
baking sheet, parchment paper , Whisk/electric mixer , Bowl , Ice-cream/cookie scoop
Step 1/ 11
- baking sheet
- parchment paper
Line a baking sheet with parchment paper.
Step 2/ 11
- ⅛ stick butter (softened)
- ⅓ oz cream cheese (room temperature)
- Whisk/electric mixer
Cream together butter and cream cheese with a whisk or an electric mixer.
Step 3/ 11
- ⅛ cup granulated white sugar
Add sugar and beat for 1 minute.
Step 4/ 11
- ⅛ egg
Add egg and beat to combine.
Step 5/ 11
- ⅛ tsp vanilla extract
Add vanilla extracts and beat the dough until combined.
Step 6/ 11
- ⅛ tsp baking powder
- ⅛ cups GF all-purpose flour
Add in baking powder and the flour (in three times), mixing to combine.
Step 7/ 11
Once incorporated, refrigerate the dough for at least an hour, covered.
Step 8/ 11
Preheat oven to 375ºF (190ºC).
Step 9/ 11
- Ice-cream/cookie scoop
The dough can be sticky so dust your hands with flour to roll out 1-2 inch balls. (Or use an ice cream/cookie scoop). Arrange the balls on the prepared baking sheet. Gently flatten the balls. Don’t flatten too much, the cream cheese cookies won’t puff up otherwise.
Step 10/ 11
Bake the cream cheese cookies for 9-11 minutes. (I did 10, but ovens can vary). Remove the cookies from the oven when you see the underside edges turning brown.
Step 11/ 11
Allow cooling down on a wire rack and dust the cream cheese cookies with icing sugar, if you like. Enjoy!