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Soft and tender gluten free cream cheese sugar cookies with slightly firm Lofthouse-style frosting. Basically, they're the perfect cookie.
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I’m planning to make these this week with Bob’s Red Mill 1 to 1 flour. That is my go to flour, I usually have good luck with it. I read your post about the gluten free flours and am slightly concerned they won’t turn out but I can’t afford $30 for a 5lb bag of flour, I pay nearly half that for the bob’s flour. They look so good so I hope they turn out!
I’m afraid that I really can’t recommend Bob’s Red Mill flour, but I wish you good luck if you give it a shot!
Must these cookies be refrigerated after baking them, because of the cream cheese in them?
The cookies themselves don’t need to be refrigerated any more than any other cookie does (cream cheese doesn’t spoil faster than butter).
Is there a reason why my batter for the cookies came out liquidy? I did everything as per instructions and used gluten free flour, but there was no way to knead it. Even added more flour and it was still too much of a paste
This is a relatively dry cookie dough, Elizabeth, so if yours was that soft something went very wrong. You have to measure by weight, not volume, use the ingredients at the temperature specified in the recipe, not make substitutions, and only use on my recommended all purpose gluten free flour blends, as linked to in the recipe. They are far from all created equal.
These cookies are the BEST. Any reason why the dough can’t be made in a stand mixer? It would save a little time.
Hi, Michele, you can make the cookie dough in a stand mixer as long as you’re suuuuper careful not to overwork the dough or work too much air into it. You want it to just come together.
Just finished making these. Wow! They are really delicious! And I don’t like fresh cookies. Super easy to make & the icing is really good. Great texture. I think these are my new favorite. Off to buy more cream cheese tomorrow. Making for Christmas if I can keep my family from eating them all. ?
That’s awesome, Sharon! A new favorite is the highest compliment. ?
Will this recipe work with a sugar substitute such as Stevia?
Hi, there, I’m honestly not sure as I haven’t tried a sugar substitute in this recipe. But I don’t recommend baking with stevia. I recommend using Lankato monkfruit granulated sweetener or Swerve brand sweeteners. They do tend to be drying, though, so you might need to add a little bit of water (a tiny bit) just to get the dough to the proper consistency as described in the recipe and accompanying video. You’ll be experimenting though for sure!
Do you happen to have the nutrition breakdown for these cookies? They sound delicious!
Also, could almond flour be substituted for the gluten free?
Thank you,
Hi, Joan, almond flour is not an all purpose gluten free flour and can’t ever be used as a substitute for it. You need a recipe specifically formulated for almond flour if that’s what you’d like to bake with. Please see my Paleo recipes category. And I’m afraid I don’t have nutrition information readily available. Feel free to plug the ingredients into an online calculator. That’s all I would do anyway!
Do you have any tips for baking ahead and freezing cookies for your cookie boxes? You have so many yummy recipes to try, but I’d love them to taste fresh when I share them. Thanks!
Great question, Sara. I do have some tips! I start making cookies up to about 1 month ahead of when I think I’ll gift them, and freeze each type of cookie separately in a freezer that doesn’t get opened constantly (I happen to have a stand-alone freezer that I inherited from a relative years ago). Freezer burn is caused by trapped air that might surround your baked goods, so you’ll want to use freezer-safe containers (I use freezer Ziploc bags) and remove as much air as possible. I literally use a straw to draw air out of the bags. If you’re really willing to go all the way, you can purchase a food saver. I have one because I’ve needed it for photo shoots, but since you have to use their specific bags and you can’t really reuse the bags I rarely use it for my regular life. Hope all of that is helpful!
A classic cheesecake also has gluten in it, due to the graham cracker crust. I love cheesecake, but not with the gluten. These look like a good alternative; I definitely want to try them. One quick question; where do you find LorAnn gluten free meringue powder? I live in Ansonia, CT.
I order the meringue powder online, Crystal, usually through Amazon. Every once in a while I will find it on the shelf at a crafts store, but not usually.
Can I substitute dairy-free cream cheese?
Please see the extensive discussion under the Ingredients and substitutions section in the post, Maria!