Description
These cookies are soft, buttery, and sweet with a gooey center, perfect for parties and gatherings.
Ingredients
Scale
- 1/2 cup Butter (salted, room temp)
- 8 oz Cream Cheese (block style, room temp)
- 2 Large Eggs (room temp)
- 1 1/2 Tbsp. Vanilla Extract
- 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend (400 grams)
- 1 1/2 cup Sugar (300 grams)
- 2 tsp. Baking Powder
- 1/2 tsp Salt (4 grams, increase to 1 tsp if using unsalted butter)
- Powdered Sugar (to roll cookies in)
Instructions
- In a large bowl, combine the room temperature butter and cream cheese. Mix until smooth.
- Add eggs and vanilla into the large bowl and mix until smooth.
- In a medium bowl, whisk together gluten free flour, sugar, baking powder, and salt.
- Add 1/3 of the dry ingredients into the butter and cream cheese mixture and mix until combined.
- Continue adding the dry mixture in batches, scraping the bowl to ensure everything is mixed well.
- Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C) 20 minutes into chilling the dough.
- Line baking sheets with parchment paper and fill a shallow bowl with powdered sugar.
- Portion out scoops of cookie dough using a cookie scoop, roll into balls, and coat with powdered sugar.
- Flatten slightly and place on lined baking sheets, 2 inches apart.
- Bake for 12-14 minutes until the cookies are soft to the touch.
- Let the cookies cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Warm in the microwave for a fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg