Cinnamon Sugar Gluten Free Cream Cheese Cookies
Treat your sweet tooth with this small batch of cinnamon sugar gluten free cream cheese cookies! Made with a simple ingredient list (no eggs needed!), the cookies are soft, generously coated in cinnamon sugar, and perfectly tangy,
Servings: 12 Cookies
Calories: 102kcal
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!
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.
Nutrition
Calories: 102kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 64mg | Potassium: 7mg | Fiber: 1g | Sugar: 7g | Vitamin A: 93IU | Calcium: 21mg | Iron: 0.3mg