Cookie of the Month: October 2024

“Recent years have brought on the need for GF ideas for members to enjoy. This is a recipe that I came across that fills the need. Enjoy.” - James Patterson

Cream Cheese Sugar Cookies (Gluten-Free) 

James Patterson, Corporate Executive Chef 

Ingredients: 

• 3 cups King Arthur Gluten-Free Measure for Measure Flour 

• 1 teaspoon baking powder 

• 1/4 teaspoon baking soda 

• 3/4 teaspoon table salt 

• 16 tablespoons unsalted butter, at room temperature 

• 1 1/4 cups granulated sugar 

• 2 ounces cream cheese, at room temperature 

• 1 teaspoon pure vanilla extract 

• 1/4 teaspoon almond extract 

• 1 large egg 

*Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out. 
 
Topping: 

• 3/4 cup granulated sugar 

 Directions: 

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. 

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 

3. In a large bowl, beat together the butter, sugar, and cream cheese (if you're using it) until light and fluffy. 

4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl. 

5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened. 

6. Place the 3/4 cup (149g) sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. 

7. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick. 

8. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown. 

9. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely