Cinnamon Sugar Gluten Free Cream Cheese Cookies
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Treat your sweet tooth with these gluten free cinnamon sugar cream cheese cookies. This easy small batch of cookies is made with simple ingredients (no eggs!) and gets its tang from cream cheese, soft texture from powdered sugar, and a cozy flavor with a generous coating of cinnamon sugar.
Cookies with cream cheese may be my new favorite. From one dozen cream cheese frosted red velvet cookies to cut-out chocolate sugar cookies with cream cheese to keep them soft, the brick of dairy does wonders for a cookie.
In addition to the tangy flavor, cream cheese makes the cookies incredibly soft. The moisture and fat content combine with the almond flour blend to make tender cookies that aren’t crumbly, have a sturdy texture, and stay soft days after baking.
With these cinnamon cream cheese cookies, rolling the cookies generously with cinnamon sugar adds another layer of texture and makes them hard to eat just one.
A Few Notes On The Easy Ingredients
- Almond flour serves as the base of the cookies for texture and structure. Use blanched almond flour for best results and flavor. I don’t recommend swapping the almond flour as other gluten free flours may yield a dry cookie.
- A little arrowroot Flour combines with the almond flour to make the cookies soft. You can swap in tapioca flour in a pinch.
- The key ingredient is full-fat cream cheese for optimal flavor and texture.
- To keep the cookies soft and pillowy, powdered sugar is used instead of regular sugar.
The Cookies Are Easy To Make
- Whisk the dry ingredients together in a small mixing bowl.
- Mix the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla and mix until smooth.
- Sprinkle the dry ingredients over the wet, and mix until no dry streaks remain.
- Chill the dough for 30 minutes.
- Scoop into cookie balls and (generously) roll through the cinnamon sugar.
- Bake for about 12 minutes and cool on a wire rack.
FAQ
This is a great question since the cookies are made with dairy. They do not need to be refrigerated and will be fine covered at room temperature for up to 5 days. But if you are worried about the cream cheese, cover and refrigerate the cookies.
Pro Tips
- Room temperature butter and cream cheese – When both are room temp, they will mix easily.
- Chill the dough – The dough needs time in the fridge to develop flavor and for the butter and cream cheese to firm. Otherwise, you may end up with cinnamon cream cheese cookie pancakes when you bake the cookies!
- Keep the cookies small – The smaller cookies will ensure a great bake all the way through. A larger cookie may have a super-soft, almost raw, center.
- Let the cookies cool completely – As with most of my gluten free baked desserts, the cookies taste much better when they’ve had a chance to cool.
I love how versatile these cookies are. From a simple weekend bake to a showpiece for a holiday or celebration. Did you make these cookies for a special occasion? I’d love to hear about it in the comments below! 🙂
Cinnamon Sugar Gluten Free Cream Cheese Cookies
INGREDIENTS
- ¾ cup blanched almond flour
- ¼ cup arrowroot flour
- ¼ teaspoon salt
- 2 ounces cream cheese, room temperature
- 1 tablespoons unsalted butter, room temperature
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons cinnamon sugar (to coat the cookies)
INSTRUCTIONS
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, and salt.3/4 cup blanched almond flour, 1/4 cup arrowroot flour, 1/4 teaspoon salt
- In a medium mixing bowl using a hand held mixer – or stand mixer fitted with the paddle attachment – beat the cream cheese and butter on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the powdered sugar and vanilla extract and beat until incorporated. Note – see the recipe notes below for using the stand mixer.2 ounces cream cheese, room temperature, 1 tablespoons unsalted butter, room temperature, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract
- In increments, sprinkle the dry ingredients over the butter mixture and beat on low speed until all of the flour has been added. Once all the flour is added, turn the speed up to medium and beat until all the flour is incorporated, no dry streaks remain, and a moistened dough forms. Note – The dough will seem dry as you're adding and mixing in the flour, but continue to mix and a dough will form.
- Cover the dough and chill for at least 30 minutes.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper. Add the cinnamon sugar to a small bowl.
- Using a tablespoon measuring spoon – or a small cookie scoop – scoop and roll into a ball 12 cookies. Individually roll the cookie balls generously through the cinnamon sugar, and place on the baking sheet at least 2 inches apart. Optional – Sprinkle the tops of the cookies with any leftover cinnamon sugar for a sweet crunch. Bake the cookies for 12 minutes, or until the edges turn light golden brown.3 tablespoons cinnamon sugar
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer to the wire rack to cool completely. Enjoy!
RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled.
- Stand Mixer – You can use your tilt-head stand mixer and the standard attachments with a small 3-quart mixing bowl. The small mixing bowl is more effective for small batch recipes. Otherwise, the regular mixing bowl may not mix the butter effectively (it will just smear it along the side of the bowl!)
- Cookie Size – The cookies are intended to be small so they get the proper bake all the way through. Any larger than a 1 tablespoon cookie, and the centers may be too soft.
- Chill The Dough – Because of the butter and cream cheese, the cookie dough does need time in the refrigerator to allow it to chill and firm. Otherwise, the cookies may spread/melt when baked.
- Storing and Freezing – The cookies can be stored covered at room temperature. To freeze the cookies, place in a tightly sealed freezer bag and freeze for 2 to 3 months. Thaw at room temperature.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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