Cream Cheese Sugar Cookies

Makes 30 cookies Prep time: 30 minutes Chill time: 1 hour Cook time: 10 minutes

Course Dessert

Cuisine American

Prep Time 45

Cook Time 8

Chilling Time (minimum) 1

Total Time 1 53

Servings cookies if using 3-4 inch tall cookie cutters*

Calories 91kcal

Author Toni Dash

Ingredients

3 ½ cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
¼ teaspoon Baking soda
¾ teaspoon Salt
1 ½ teaspoon Baking powder
1 cup (2 sticks) Unsalted butter room temperature (softened)
2 ounces Cream cheese softened
1 ¼ cups Granulated sugar
1 teaspoon Vanilla extract
1 egg
Sugar Cookie Frosting

Instructions

In a medium bowl, whisk together the gluten free flour, baking soda, salt, and baking powder.
In a separate bowl, beat together the butter, cream cheese, and sugar. Add the vanilla extract and egg and beat until combined.
Mix in the flour mixture at low speed until dough begins to form.
Separate the dough into two equal balls and press down to flatten the top of each dough disk. Place each in a plastic bag. Chill for at least one hour.
When ready to bake, preheat oven to 375 degrees and line a baking sheet with parchment paper.
Remove one dough disk from the refrigerator. Roll out the dough on a lightly floured surface until the dough is around ¼ inch thick.
Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes, until the cookies are golden brown on the edges.
Repeat, balling up the dough after cutting out shapes and rolling it out again until all the cookies have been made from both portions of dough.
Allow to cool on the pan for five minutes, then transfer them to a wire cooling rack to cool completely.
When the cookies are cool, ice with your favorite icing and serve.

Notes

Note on Preparation Time: this includes making the dough (10 minutes), cutting out the cookies and cooling time. This time will vary depending on the length of time cutting out the cookies.

*Note on cookie yield: the number of cookies will depend on the size cookie cutters used and how much of the dough is used. If you compile and re-roll the dough after cutting shapes to recut you'll get more cookies. Using a 3-inch to 4-inch high cookie cutter the yield can be 50 cookies.

We used Bob's Red Mill Gluten-Free 1-to-1 Flour Blend for the gluten-free version.

Pro Tips

Keeping the dough cool makes it easy to roll out and cut shapes. Use the entire first portion of dough before starting on the second one in the refrigerator.

Nutrition