Have you been looking for a soft and chewy sugar cookie recipe? These cookies are a flash to make and they require no waiting for the dough to chill!
I can’t tell you how many times one of my kids has told me that they need to bring cookies to school the night before. Not to mention, usually after I’ve cleaned up the kitchen from dinner. Luckily, this recipe freezes well, so I can have a few cookies frozen (already made) or the dough ready to go in the freezer.
These cookies compete with the ones sold at the grocery store. You know, the ones that are in the bakery department with bright artificially colored frosting and sprinkles. Yeah those. I am pretty sure they are made with the equivalent of cat-nip for kids, whatever that is. It never fails that one of my kids always asks for those when I bring them to the store. Somehow, it’s always a “holiday”.
Anyways, today’s recipe is my gluten free version. I stopped making two versions of cookies all the time. When you have an allergy divided household, you tend to pick one and go with it. If you don’t need the gluten free version, click here for the classic version. To see how these cookies are made, check out this video.
Although, as my daughter likes to remind me “the ones at the grocery are perfectly round.” In that case, use your hands to create even “balls” of sorts. Never mind the slight shape difference; if the grocery store can get away with round frosted cookies… so can I.
If you want to use this cookie recipe to roll out and use cookie cutters to cut out shapes, check out the notes in the recipe. You’ll need to make a couple of changes. For easy rolling, roll the chilled dough between two pieces of wax paper or parchment paper. Kitchen note: wax paper is not the same as parchment paper. Do not try to bake these on wax paper. There, don’t say I didn’t warn you.
As far as icing or frosting, feel free to use your favorite recipe. I made a simple cream cheese frosting and blended raspberries in for color. You could use other foods to turn the frosting into whatever color you need.
Have you found yourself baking at the last minute too? Do you have a secret stash of dough in your freezer or do you rush to the store?
- 2¾ cups + 2 tablespoons All-Purpose Gluten Free Flour Blend*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1¼ cups sugar
- ¼ cup softened cream cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- ½ cup butter, at room temperature
- 6 ounces softened cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 pint raspberries
- Preheat oven to 375 degrees and line baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, cream butter, sugar and cream cheese until light and fluffy.
- Beat in egg, vanilla and almond extracts.
- Add the flour to the mixture and combine until flour is well incorporated.
- Scoop 1 tablespoon of dough and roll into a ball.
- Place on baking sheet. Using the bottom of a jar or glass flatten ball of dough to ¼ inch thickness.
- Bake for 10-12 minutes, or until edges of cookie are golden brown.
- Remove from oven and allow to sit for approximately 5 minutes on baking sheet before transferring to cooling rack.
- Frost cookies once completely cooled.
- In a medium bowl of a stand mixer, cream butter, cream cheese and vanilla.
- Reducing mixer speed, slowly add in powdered sugar and milk.
- If frosting seems too thick add additional teaspoon of milk until frosting reaches desired consistency.
- Frost cookies once they have cooled completely.
- Store any remaining frosting in airtight container in refrigerator.