Description
Soft and tender gluten-free cookies made with cream cheese for a melt-in-your-mouth experience.
Ingredients
Scale
- 2 1/2 cups gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 2 teaspoons vanilla
- Red and green sprinkles, optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat together the sugar, cream cheese, and butter until smooth and creamy.
- Add the egg and vanilla and beat to combine.
- Mix in the dry ingredients until smooth and well combined, making sure not to over mix the dough.
- Use a cookie scoop to scoop the dough into balls. Place the ball on the lined baking sheet and lightly press the top of each cookie flat. Add sprinkles on top, if desired.
- Bake for 10 to 12 minutes, until the edges of the cookies are just beginning to brown.
- Allow the cookies to cool for five minutes on the cookie sheet, then transfer to a wire cooling rack to cool completely.
Notes
To store, keep cookies in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg