What's the Secret to Making GLUTEN FREE Cookies That Taste Amazing?

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

gluten-free all-purpose flour

🥗Healthier: almond flour

💰Cheaper: regular flour (not gluten-free)

Almond flour is lower in carbs and adds a nutty flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

In a mixer bowl, add 1 lb of room temperature butter.

Beat the butter until creamy.

Add 8 oz of softened cream cheese and mix until well combined, ensuring no lumps remain.

Stream in 2 cups of granulated sugar and mix until incorporated.

Add 1/2 tablespoon of vanilla extract and 2 large egg yolks, mixing for another minute or two.

Scrape down the sides of the bowl to ensure everything is well mixed.

Add in 4 and 3/4 cups of gluten-free all-purpose flour blend and 1/4 teaspoon of salt, mixing gradually to avoid flour flying everywhere.

Once combined, divide the dough between two sheets of plastic wrap and refrigerate for at least 2 hours (up to 48 hours).

If dough is left in the fridge longer than 2 hours, let it sit for 10-15 minutes before rolling out.

Roll out the dough to about 1/2 inch thick on a floured surface.

Dip cookie cutter in extra flour and cut out shapes from the dough.

Place cut-out cookies on a parchment-lined baking sheet about 2 inches apart.

Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, checking smaller cookies at 10 minutes.

Look for slight browning on the bottom and edges, but no browning on the tops.

If desired, prepare frosting options as mentioned in the video for decorating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens