Description
These really are the BEST gluten free sugar cookies!
Ingredients
Scale
- 8 ounces (1 3/4 cups) of the best Gluten Free Flour blend** see link above
- 4 ounces (3/4 cup plus 2 Tablespoons) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 8 3/4 ounces (1 1/4 cup sugar, plus 1/3 cup for rolling)
- 3 ounces cream cheese, softened and cut into 8 pieces
- 8 tablespoons butter, melted and still warm
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Whisk flour blend, almond flour, baking powder, baking soda, salt and xanthan gum together in a medium bowl; set aside Place 1 1/4 cup sugar and cream cheese in a large bowl. Place remaining 1/3 cup sugar in a shallow dish and set aside. Pour warm butter over sugar and cream cheese and whisk together (some small lumps of cream cheese will remain but will smooth out later). Whisk in egg and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft dough forms. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. FYI: dough will be stick and soft.
- Adjust over rack to middle position and heat oven to 30. Line 2 baking sheets with parchment paper. Since gluten free dough is very sticky, I think it is easier to use a small spring loaded cookie scoop to portion the balls out. You want about 2 tablespoons of dough for each ball. Roll into a ball and drop in dish of sugar. Roll to cover with sugar, place on prepared cookie sheet about 2 inches apart. Before baking flatten each cookie with the bottom of a flat measuring cup. Bake cookies, 1 sheet at time until edges are set and just beginning to brown, 12-14 minutes. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Best eaten within a day of baking. I normally store extras in the freezer.