Gluten Free Cream Cheese Cookies
baking sheet, parchment paper , Whisk/electric mixer , Bowl , Ice-cream/cookie scoop
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- baking sheet
- parchment paper
Line a baking sheet with parchment paper.
- 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.
- ⅛ cup granulated white sugar
Add sugar and beat for 1 minute.
- ⅛ egg
Add egg and beat to combine.
- ⅛ tsp vanilla extract
Add vanilla extracts and beat the dough until combined.
- ⅛ tsp baking powder
- ⅛ cups GF all-purpose flour
Add in baking powder and the flour (in three times), mixing to combine.
Once incorporated, refrigerate the dough for at least an hour, covered.
Preheat oven to 375ºF (190ºC).
- 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.
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.
Allow cooling down on a wire rack and dust the cream cheese cookies with icing sugar, if you like. Enjoy!