Soft, easy-to-roll gluten-free sugar cookies with a hint of almond and cream cheese frosting.
These cookies are the best gluten free sugar cookies on the planet! They're to die for! They're super easy to roll out and taste amazing! You can frost them with your favorite cream cheese frosting recipe, or use the one below.
Prep 30 min · Cook 45 min · Total 3 hr
In a large stand mixer, beat the butter and cream cheese until well combined.
Add sugar, eggs, vanilla and almond extract, mixing until smooth.
Mix in 3 cups flour, xanthan gum, baking powder, and salt until combined, then add 2 more cups of flour, mixing well.
Chill the dough in the refrigerator for at least 1 hour or overnight. You can speed chill for 30 minutes in freezer. I think it works best to wrap in plastic wrap to chill.
Roll out on floured surface about 1/4 inch thick and cut with cookie cutters.
Bake at 350º for 9 – 14 minutes. Don't over bake. (Convection oven: 300º for 9 minutes.) Cool on wire rack.
Once the cookies are completely cool, make cream cheese in a large stand mixer. Beat the cream cheese and butter until smooth then gradually mix in 4 cups powdered sugar. Add vanilla and 2 more cups powdered sugar, then mix. Add 3 tablespoons milk and whip. Add 2 more cups powdered sugar and beat until smooth. The frosting is easier to spread if it's a little bit thick. If it's too runny, add more powdered sugar 1/2 cup at a time. If it's too thick, add a little more milk.
If you're planning to eat the cookies the next day, store the frosted cookies in the refrigerator. They're delicious cold!
