Thursday, November 10, 2016

Cream Cheese Sugar Cookies

These cookies are the best gluten free sugar cookies on the planet!  They're to die for!  They're super easy to roll out and taste amazing!  A huge thanks to my friend Andrea for sharing the recipe with me!

1 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
5 cups GF featherlight flour, divided
1 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon salt

Place butter and cream cheese in a large stand mixer and mix together well.  Add sugar, eggs, vanilla extract and almond extract.  Mix together well.  Add 3 cups flour, xanthan gum, baking powder, and salt.  Mix and then add 2 more cups flour.

Mix well and chill in the refrigerator for at least 1 hour or overnight.  You can speed chill for 30 minutes in freezer.  I think it works best to wrap in plastic wrap to chill.

Roll out on floured surface about 1/4 - 1/2 inch thick, and cut with cookie cutters.  Bake at 350º for 9 - 14 minutes.  Don't over bake.  (Convection oven:  300º for 9 minutes.)

Cool on wired rack.  Frost when completely cool.

Frost with your favorite Cream Cheese Frosting, or use the following recipe:

Cream Cheese Frosting

12 ounces cream cheese, softened
1 cup butter, softened
8 cups powdered sugar, divided
1 teaspoon Vanilla extract
3 tablespoons milk

Whip together the cream cheese and butter.  Add 4 cups powdered sugar, slowly.  Add vanilla and whip.  Add 2 more cups powdered sugar, then whip.  Add 3 tablespoons milk and whip.  Add 2 more cups powdered sugar.

•  If too runny, add more powdered sugar 1/2 cup at a time
•  If too thick, add a little more milk
•  Easier to frost if frosting is a little more thick

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