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Gluten-Free Cream Cheese Cut-Out Cookies
A 3-oz block of cream cheese, a third cup of butter, and three tablespoons of shortening form the fat base for a dough that rolls flat, cuts cleanly, and keeps sharp edges in the oven. One and a half cups of Bisquick Gluten Free mix handles the dry structure. The dough comes together quickly — 40 minutes total for 24 cookies — and the cookies can be left plain or spread with vanilla ready-to-use frosting. Powdered sugar in the dough rather than granulated gives the crumb its fine, tender texture.
Equipment
- Oven
- Rolling Pin
- Baking sheet
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. Make sure the butter and cream cheese are fully softened first so the dough mixes evenly without lumps.
- 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 1/4-inch thickness.
- 4Use a 2-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 1 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. They need this brief resting time to firm up so they don't break when moved. Cool completely, then finish by spreading frosting over the tops.
Notes
- Frosting: Ensure the cookies are completely cool to the touch before applying the vanilla frosting so it doesn't melt and slide off.
- Freezing: Wrap any unfrosted baked cookies tightly and store them in the freezer for up to 2 months. They're great to keep on hand for future decorating.
- Rolling tip: If the dough feels too sticky to roll, chill it in the refrigerator for 15 to 20 minutes before rolling.
Recipe Details
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