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Cream Cheese Cut-Out Cookies
A tender, gluten-free cut-out cookie made with a rich cream cheese dough. The addition of cream cheese and shortening creates a soft, melt-in-your-mouth texture that holds its shape perfectly when baked. These are ideal for holiday decorating, weekend baking projects with kids, or anytime you need a reliable rolled cookie. They bake up with light golden edges and a delicate vanilla flavor that pairs beautifully with your favorite creamy frosting.
Ingredients
- ½ cup powdered sugar
- 1 package (3 oz) gluten-free cream cheese, softened
- ⅓ cup butter, softened
- 3 tablespoons shortening
- 1 teaspoon gluten-free vanilla
- 1 egg yolk
- 1½ cups Bisquick Gluten Free mix
- 1 container vanilla creamy ready-to-spread frosting, if desired
Instructions
- 1Preheat the oven to 375°F and lightly grease a baking sheet with shortening.
- 2Combine the powdered sugar, softened cream cheese, butter, shortening, vanilla, and egg yolk in a large mixing bowl. Stir the mixture until smooth, then blend in the gluten-free baking mix until a cohesive dough forms.
- 3Divide the prepared dough into two equal portions. Dust a clean work surface with extra powdered sugar and roll out the first half of the dough to a quarter-inch thickness.
- 4Use a two-inch cookie cutter to stamp out shapes from the rolled dough. Transfer the cutouts to the prepared baking sheet using a metal spatula, spacing them about an inch apart.
- 5Repeat the rolling and cutting process with the remaining half of the dough.
- 6Bake for 6 to 8 minutes until the edges turn light golden brown. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, then finish by spreading frosting over the tops.
- 7Wrap any unfrosted baked cookies tightly and store them in the freezer for up to two months to keep them fresh for future decorating.