Introduction

These soft and chewy sugar cookies are a delightful treat that combines the richness of cream cheese with the nutty flavor of almond flour. Perfect for both classic and gluten-free diets, they offer a tender texture and just the right amount of sweetness.

A white plate holds a stack of round sugar cookies, each cookie light beige in color with a slightly cracked surface. The top of every cookie is covered with small red and green sugar sprinkles, concentrated more toward the center and spreading outwards unevenly. The cookies slightly overlap, forming a circular pile. The plate sits on a white marbled textured surface with a red, black, and white plaid cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cup all-purpose gluten-free flour with xanthan gum (we used GF Jules)
3/4 cup plus 2 tablespoons almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup cane sugar plus 1/3 cup or less for rolling
3 ounces cream cheese or dairy-free cream cheese, softened and cut into 8 pieces
8 tablespoons butter or dairy-free butter, melted and still warm
1 large egg or flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoons water)
1 tablespoon vanilla extract
Colored sugar or sprinkles for decorating (optional)

Instructions

Step 1: If using a flax egg, mix 1 tablespoon flax meal with 2 1/2 tablespoons water and let it sit for 5 minutes to thicken.
Step 2: In a small bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the 1 1/4 cup cane sugar and cream cheese. Pour the warm melted butter over them and whisk using a whisk attachment until mostly smooth; some lumps may remain but will smooth out later.
Step 4: Whisk in the egg or prepared flax egg and vanilla extract until the mixture is smooth and combined.
Step 5: Add the flour mixture to the wet ingredients. Using a paddle attachment or by hand, mix until a soft dough forms.
Step 6: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Pour 1/3 cup sugar into a shallow bowl. Divide the dough into 24 equal portions (about 1 1/2 tablespoons each).
Step 9: Roll each portion into a ball, then roll each ball in the sugar to coat. Place the coated balls back onto the prepared baking sheets.
Step 10: Using the bottom of a measuring cup, gently press each ball down to about 1/2 inch thick.
Step 11: If desired, sprinkle colored sugar or sprinkles on top and gently tap them with the back of the measuring cup to help them stick.
Step 12: Bake the cookies on the middle rack for 10–12 minutes, baking one sheet at a time if possible.
Step 13: Allow the cookies to cool on the baking sheet before transferring to a wire rack or enjoying.

Tips & Variations

For a dairy-free version, use dairy-free cream cheese and butter substitutes.
Try adding lemon or almond extract in place of vanilla for a flavor twist.
Rolling the dough balls in sugar before baking adds a nice crunchy exterior.
Refrigerating the dough longer can make rolling easier and improve texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—place cooled cookies in a freezer-safe container or bag for up to 3 months. To reheat, warm gently in the oven at low temperature or enjoy thawed at room temperature.

How to Serve

A white plate filled with about a dozen round sugar cookies, each cookie is light tan with small cracks on the surface and topped with red and green sugar crystals scattered evenly across the top. The cookies are stacked slightly overlapping each other, and the plate is placed on a white marbled surface with a red and white checkered cloth on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies completely gluten-free?

Yes. Use gluten-free all-purpose flour blends with xanthan gum, like GF Jules, to keep the cookies tender and soft without gluten.

What can I use instead of cream cheese?

You can substitute with dairy-free cream cheese or omit it, though it contributes to the soft texture and slight tang in the cookies.