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Ingredients
2 1/4 cups gluten free flour, I used Cup4Cup Gluten Free Flour
1 teaspoon Clabber Girl Baking Powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons Spice Island or McCormick Vanilla Extract - GF
2 ounces Philadelphia Cream Cheese - GF
6 tablespoons unsalted organic butter, melted but still warm
1/3 cup vegetable oil
1 1/2 cups sugar plus more for rolling
1 egg
1 tablespoon whole milk
Instructions
- Adjust the oven rack to middle of the oven and preheat to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, mix flour, baking soda, baking powder and salt.
- In another bowl, combine the sugar, cream cheese, whisk in melted butter, cream cheese followed by the oil, egg, milk and vanilla until smooth. Fold in the flour mixture. Use your hands to incorporate until soft.
- Spread some sugar on a plate. Use a small ice cream scoop (about 2 tablespoons) and scoop dough and form into a ball. Roll over the sugar and arrange them on the prepared baking sheet about 2 inches apart. Using a dry glass measuring cup, gently press each ball until about 2 inches in diameter or even smaller.
- Sprinkle more sugar and bake from 10 minute to 12 minutes or until cookies are slightly browned on the edges.
- Let them cool completely before decorating as desired. Yum!
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