Gluten-Free Cream Cheese Sugar Cookies

What's a more enduring treat than the simple sugar cookie? This version features crispy edges, a softer center, and wonderful vanilla flavor throughout.

We know you’ll love this gluten-free version of our Sugar Cookies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields soft and chewy sugar cookies that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
35 mins
Bake
10 to 12 mins
Total
1 hr
Yield
3 1/2 dozen cookies
Gluten-Free Cream Cheese Sugar Cookies

Instructions

  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, beat together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.

  4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

  5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

  6. Place the 3/4 cup (149g) sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.

  7. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

  8. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

  9. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Tips from our Bakers

  • For rollout cookies, include the cream cheese, and make the dough with 3 1/2 cups (420g) flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2" cookies.

  • If you like a slightly chewier cookie, add 2 tablespoons (39g) corn syrup to the dough. The cookies will spread a little more.

  • Looking to cut back on the sugar in your baking? See our blog post, How to reduce sugar in cookies and bars.

  • Want to get a head start? Make and shape cookie dough now, then freeze and bake later: see our favorite freeze and bake tips.

  • Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.