Gluten Free Cream Cheese Sugar Cookies

These Gluten Free Cream Cheese Sugar Cookies are tender, lightly tangy, and hold their shape beautifully for decorating. I first developed this version when I needed a soft, reliable gluten-free sugar cookie for holiday decorating, and it quickly became a go-to in my kitchen. If you like a cookie that stays soft inside but browns lightly on the edges, you’ll love these; they’re forgiving and easy to adapt for flavors or frostings like the ones in this coconut-sugar banana bread experiment I tried for texture ideas.

Why Make This Recipe

• Soft, melt-in-your-mouth texture thanks to cream cheese and butter, with a pleasant tang that balances the sweetness.
• Reliable gluten-free structure — the right flour blend and chilling prevent excessive spreading.
• Fast to make and easy to decorate, perfect for holidays, birthdays, or cookie exchanges.
• Make-ahead friendly: dough and baked cookies both freeze well for quick treats.
• Personal insight: I love these because the cream cheese makes them tender without needing too many binders; they work well with simple royal or buttercream frosting and pair nicely with fruity flavors like citrus.

Recipe Overview

• Prep time: 20 minutes (plus 30–60 minutes chilling)
• Cook time: 9–12 minutes per sheet
• Total time: 1 hour (including chilling)
• Servings: about 24 cookies (2-inch rounds)
• Difficulty: Easy
• Method: Creaming, chill, roll/press or scoop, bake at 350°F (175°C)

My Experience Making This Recipe

I tested this recipe multiple times to get the balance of cream cheese to butter right so the cookies are tender but still hold edges for decorating. The biggest discovery was that a short chill (30–60 minutes) stops them from spreading too thin while preserving softness.

How to Make Gluten Free Cream Cheese Sugar Cookies

Start by creaming room-temperature butter and cream cheese with sugar until light and fluffy, then add an egg and vanilla. Fold in a well-measured gluten-free flour blend (about 2 cups) with 1/2 teaspoon xanthan gum if your blend lacks it, plus baking powder and salt. Chill the dough, then roll between parchment or scoop and flatten slightly with your hand or a cookie stamp, and bake at 350°F (175°C) for 9–12 minutes until edges set and centers look just shy of done. Let cool on the pan for 5 minutes before transferring to a rack to finish cooling.

Expert Tips for Success

• Use room-temperature butter and cream cheese (soft but not greasy) so they cream smoothly and trap air for light texture.
• Weigh your gluten-free flour if possible; 1 cup of many GF blends is about 120–130 g. Accurate flour measurement prevents dry or gummy cookies.
• Chill the dough at least 30 minutes — this firms the fat and controls spread without toughening the crumb.
• Bake on parchment or a silicone mat and rotate pans halfway through baking for even color and consistent results.
• If your blend lacks binders, add 1/2 tsp xanthan gum per 2 cups flour, or use a blend that already contains it like some commercial mixes or the technique I apply when making a quick savory loaf such as gluten-free cheese bread.

How to Serve Gluten Free Cream Cheese Sugar Cookies

• Decorate with simple buttercream or cream cheese frosting and sprinkles for parties or holidays.
• Serve with a citrus tea or coffee to balance the cookie’s richness.
• Plate them with fresh berries and whipped cream for an easy dessert sampler.
• For a breakfast twist, top with a smear of jam and a dusting of powdered sugar.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days; bring to room temperature before serving to restore tenderness. Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated cookies in a 300°F (150°C) oven for 5–7 minutes or microwave 8–12 seconds to refresh softness. Unbaked dough logs can be wrapped tightly and frozen for up to 3 months; slice and bake from frozen, adding 1–2 minutes to the bake time.

Recipe Variations

• Dairy-free: swap butter and cream cheese for vegan butter and dairy-free cream cheese; watch moisture levels and chill longer if the dough feels soft.
• Egg-free: use a flax "egg" (1 tbsp ground flax + 3 tbsp water = 1 egg) for a firmer, slightly denser cookie.
• Lemon or orange: add 1–2 teaspoons citrus zest and 1/2 teaspoon lemon or orange extract for a bright flavor.
• Chocolate-dipped or cocoa: fold 1/4 cup cocoa into part of the dough for half-chocolate cookies, or dip cooled cookies in melted chocolate. For inspo on other GF desserts, try this no-bake option like my tested no-bake pumpkin cheesecake idea.

Nutritional Highlights

• These cookies are gluten-free but not low-calorie; expect moderate fat and sugar from butter/cream cheese and sugar.
• Major allergens: contains dairy and eggs (or their substitutes if you make swaps).
• Portion guidance: 1 cookie (2-inch) is a reasonable serving; share with others to keep portions sensible.

Troubleshooting Common Issues

• Cookies spread too thin: chill dough longer, reduce oven temperature by 10°F, or add a touch more flour (1–2 tablespoons).
• Cookies are dry or crumbly: you likely overmeasured flour or overbaked; reduce flour slightly or shorten bake time and ensure the cookie center still looks slightly underbaked when you remove them.
• Crackled or uneven surface after rolling: use parchment or a silicone mat to roll and flour the rolling surface lightly with your GF flour blend to prevent sticking without adding too much extra flour.

Frequently Asked Questions

Q: Can I use a 1:1 gluten-free flour blend?
A: Yes — most 1:1 blends with xanthan gum work well. If your blend lacks a binder, add 1/2 teaspoon xanthan gum per 2 cups flour to improve elasticity and prevent crumbling.

Q: Do I need to chill the dough, and for how long?
A: Chilling is important for these cookies; it firms the fat, prevents excessive spreading, and improves flavor. Chill for at least 30 minutes and up to 2 hours. For best texture, avoid chilling longer than 24 hours without bringing the dough back to a workable temperature briefly.

Q: How do I get sharp edges for decorating?
A: Roll dough to an even thickness (about 1/4 inch), use chilled dough, and use metal cutters dipped in flour. Chill cut shapes on the baking sheet 10–15 minutes before baking to help them hold edges.

Q: Can I make these ahead for a party?
A: Yes — bake and store in an airtight container for up to 3 days, refrigerate up to 7 days, or freeze for up to 3 months. Freeze unfrosted cookies and thaw before decorating; this keeps toppings fresh.

Conclusion

For a tested, tender gluten-free sugar cookie you can decorate or enjoy plain, these Gluten Free Cream Cheese Sugar Cookies deliver consistent results and soft texture. For another version and inspiration, see this detailed recipe: Gluten-Free Cream Cheese Sugar Cookies – Fearless Dining.

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