Description
These really are the BEST gluten free sugar cookies!
Ingredients
Units
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 sticky and soft.
- Adjust oven rack to middle position and heat oven to 350.
- 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, and then 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.
Notes
Best eaten within a day of baking. I normally store extras in the freezer.