Soft and tender gluten free cream cheese cutout sugar cookies that taste like cheesecake in a cookie. With a simple cream cheese frosting, it’s the perfect cutout cookie!
As the weather turns cooler, everyone knows that that means cookie season is nearly upon us. An absolutely essential part of cookie season is the all-important cutout sugar cookie.
A proper cutout sugar cookie rolls out smoothly and easily and can take any shape. It doesn’t spread at all during baking, since that can ruin the shape in a hurry.
Because we already have a perfect recipe for Lofthouse-style gluten free soft frosted sugar cookies, it might seem like we’re all set for Halloween, Thanksgiving, Christmas, Easter and everything in between.
And then you see these soft gluten free cream cheese cutout sugar cookies. And you know.
They’re a wee bit more tender than our original cutout sugar cookies, but the real difference is in the taste. Oh my my my.
They roll out just as easily as our “originals.” But that cream cheese flavor in both the cookies themselves and the frosting is just something special.
When I gave them to my children, I didn’t tell them that these were any different than the originals which they have had the good fortune to enjoy dozens of times. And then my son said it…
“Mom? Are these, like, cheesecake cookies or something?” Bingo, young man. Bingo.
Ingredients and substitutions
Since it’s generally easier to replace butter in a baking recipe than it is to replace cream cheese, you might want to consider making our recipe for conventional cutout sugar cookies instead if you have additional allergies. I even have a chocolate cutout sugar cookie version. But if you’d like to go ahead and try to make this recipe, here’s how I think you should proceed:
Dairy-free: To make these cutout cookies dairy-free, you’ll need to replace both the butter and the cream cheese in this recipe. I have tried many dairy-free versions of cream cheese, and although Daiya is my favorite brand, it still has something of a strange aftertaste that becomes more pronounced the more of it you use.
For that reason, I’d recommend replacing the butter and cream cheese with the following: 3 ounces dairy-free cream cheese substitute + 3 tablespoons (36 g) Spectrum nonhydrogenated vegetable shortening + 4 tablespoons (56 g) vegan butter (Melt brand is my current favorite, but Earth Balance buttery sticks are fine, too).
To make the frosting dairy-free, you’ll need to replace the 8 ounces of cream cheese. Similar to the cookies, I don’t recommend using a full 8 ounces of dairy-free cream cheese. Instead, I’d try 3 ounces dairy-free cream cheese substitute + 3 tablespoons (36 g) Spectrum nonhydrogenated vegetable shortening + 2 tablespoons (28 g) vegan butter.
Egg-free: Since there is only 1 egg in this recipe, I think it should be able to be made egg-free by using 1 “chia egg” in its place (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). But since these are cutout cookies and the texture of the dough matters a lot, you might want to try using a boiled flax egg, like we did in our vegan black bean brownies recipe.