Cream cheese cookie dough

December 14, 2009

Here is the recipe for a very rich, tender and versatile cookie dough. This year I used it to make thumbprint cookies and bar cookies. If you are not gluten free, substitute 2 C all purpose flour for the gluten-free flours and omit the xanthan gum.

  • 8oz cream cheese, softened (gluten free)
  • 2 sticks salted butter, softened
  • 1 C powdered sugar
  • 1 ¼ C sorghum or rice flour (or half sorghum and half rice)
  • ½ C tapioca flour
  • ½ C cornstarch
  • 1 tsp xanthan gum
  • 1 tsp vanilla

Combine the flours and xanthan gum together in a bowl. With an electric mixer, cream together the softened cream cheese and butter. Gradually mix in the powdered sugar and the vanilla. Then gradually mix in the remaining dry ingredients.

*For thumbprint cookies, chill the dough for an hour or two. Take the dough out of the refrigerator and preheat the oven to 375 degrees. Roll the dough into small balls. You can roll the balls in some finely chopped nuts if desired. Place the balls of dough on a greased cookie sheet and make an indentation in each ball with your thumb. Using a baby spoon, place some jelly of your choice in the indentation. Bake for about 10 – 12 minutes or until the cookies are set but not browned.  Allow the cookies to cool thoroughly on the cookie sheet before removing.

*For cookie bars, you can mix the additions of your choice into the dough (I used chocolate chips, chopped almonds and sweetened, dried cranberries) or press the toppings firmly into the top of the dough after spreading it in a 9 x 13 baking pan. Bake the 9 x 13 pan for about 30 minutes in a 350 degree oven, or until a toothpick comes out clean from the center of the pan. Allow the cookie bars to cool completely, at least a couple of hours, before trying to cut them.

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