Monday, May 19, 2008

Cream Cheese Sugar Cookies

:) Okay, so can you tell I'm just so glad to have a kitchen again?

A good friend came over today - all the kids had a playdate and we hung out in my new favorite spot in the house....our own Cafe! LOL :D

Well, while chatting, I decided to whip up a batch of cookies for all the kids, but, I didnt' have a recipe and I decided to just "wing it"...well, these are what I came up
with and they are yummy!!!

Kind of a cookie, kind of like the top of a cupcake! And OH SO DELICIOUS!

NOT FAT FREE, though.......felt the need to warn you!!!!

Cream Cheese Sugar Cookies

4 oz butter, softenend
4 oz cream cheese, softened
1 cup sugar
2 eggs
1 tsp vanilla

2 cups favorite gluten-flour blend (I used Land O Lakes)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 375.

Cream together cream cheese, butter and sugar until light and fluffy. Add 2 eggs, 1 at a time and continue to beat. Add vanilla. Stop mixer after well incorporated.

Sift together GF Flour, baking powder, baking soda and salt.

Slowly add flour mixture to cream cheese mixture (on low speed so as not to cover yourself in flour!) and continue to mix until all incorporated and smooth.

Drop by tablespoons on a parchment paper covered (or greased) cookie sheet. Leave room for spreading!!!

Lightly sprinkle a little sugar on top of each mound of dough.

Bake for about 10 minutes until a light golden brown, and "crackly" looking.

Allow to sit on cookie sheet for one minute, then remove to cooling rack.

Frost if desired.....I did!


4 oz cream cheese
4 oz butter
2 cups confectioners sugar
1 tsp vanilla
1 tsp - 1 tbs milk

Cream together cream cheese and butter, add confectioners sugar - 1 cup at a time until well combined....add vanilla and continue beating. Add milk 1 tsp at a time to desired consistency.

Frost cooled cookies.


Bakequery said...

Can you tell me about the texture of the red velvet cake you made? I have to make a red velvet cake for someone next month for a wedding. I have made a conventional wedding cake but never a gluten free one. My conventional recipe is very light and tender.

kbabe1968 said...

Sent you a note on your blog...but I'll answer here too.

Gluten free cakes have a tendency to be denser by nature since they lack "gluten". recipe was a bit lighter than most gluten-free cakes since it was based on the gluten free yellow cake recipe. It's very moist and delicious!

If you would want to lighten it up- I'd separate the eggs and whip the whites and fold in separately, too - that makes a more "souffle" like texture than a caky type texture.

:) LMK how it works as a wedding cake! :D

Kim said...

I made these cookies tonight using Pamela's Baking Mix (left out the baking soda, salt & baking powder b/c it is in the mix) and they were amazing! I didn't even get a chance to frost them b/c my kids were all over them! My DD is almost 6 and doesn't have to eat GF and she couldn't stop saying how "tasty" these cookies were. DS (12) ate 4 before I stopped him. Truly amazing. I can't wait to make another batch and frost them! I did sprinkle the sugar on top and they are plenty sweet that way. Thanks for sharing such a wonderful recipe!


kbabe1968 said...

WOW Kim! Thanks for such a compliment! I'm so glad they were enjoyed by all...I think you'll even like them more when they are iced - if you can get that far! Our favorite is after a day or two they are soft and very much texture of a cupcake! MMMMM.....

Thanks again, for such a compliment, I'll be riding the wave for the weekend, for sure! :D

viagra online said...

Thank you very much for the recipe, those cookies would be delicious with coffee.
thanks good luck

Brenda said...

I made these cookies today and while they stayed rounded, they are fantastic! Thanks for the great recipe.

Brenda said...

Great recipe! The cookies are outstanding!