Extra soft drop cookies topped with sanding sugar for added crunch!
Course Dessert, Snack
Keyword cream cheese, eggless, gluten free, valentine's day
Prep Time 15mins
Cook Time 12mins
Chill Time 30mins
Total Time 57mins
Author Taleen Benson
1 ¼cups (185g)gluten free flour blend
4ounces cream cheeseroom temperature
4tablespoons (56g)unsalted butterroom temperature
⅔cup (133g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
sanding sugarcolor of choice
In a small bowl, whisk the flour, baking powder, and salt together to combine. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter until smooth and creamy. Add the sugar and beat to combine. Add the prepared egg replacer and vanilla extract.
Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Cover and chill in the refrigerator for at least 30 minutes, or overnight.
Once dough has properly chilled, preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop out tablespoonfuls of cookie dough and roll into balls, then roll each ball in as much sanding sugar as you like. Arrange on baking sheet, a few inches apart, and flatten slightly using your hand or the back of a spoon. Bake for 12-14 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling completely.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Depending on how long you refrigerate your dough, you may need to let it sit out at room temperature for a bit to make it easier to scoop and roll.