Gluten Free Cream Cheese Cookies

Step 1/11

• baking sheet
• parchment paper

Line a baking sheet with parchment paper.

Step 2/11

• ⅛ stick butter (softened)
• ⅓ oz cream cheese (room temperature)

• Whisk/electric mixer
• Bowl

Cream together butter and cream cheese with a whisk or an electric mixer.

Step 3/11

• ⅛ cup granulated white sugar

Add sugar and beat for 1 minute.

Step 4/11

• ⅛ egg

Add egg and beat to combine.

Step 5/11

• ⅛ tsp vanilla extract

Add vanilla extracts and beat the dough until combined.

Step 6/11

• ⅛ tsp baking powder
• ⅛ cups GF all-purpose flour

Add in baking powder and the flour (in three times), mixing to combine.

Step 7/11

Once incorporated, refrigerate the dough for at least an hour, covered.

Step 8/11

Preheat oven to 375ºF (190ºC).

Step 9/11

• 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.

Step 10/11

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.

Step 11/11

Allow cooling down on a wire rack and dust the cream cheese cookies with icing sugar, if you like. Enjoy!