Camembert cheese wedges are breaded, deep-fried, and then covered in a sweet raspberry sauce. Delicious!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 2 ½ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners’ sugar
Instructions
- Make the cookies: Whisk flour, baking powder, and salt together in a bowl.
- Beat white sugar, butter, and vanilla in a bowl with an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, 1 at a time, until mixture is smooth. Gradually mix in flour mixture until a dough forms.
- Form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicon baking mats.
- Roll dough on a lightly floured surface and cut into shapes using desired cookie cutters. Arrange cookies on the prepared baking sheets.
- Bake in the preheated oven until edges begin to brown, about 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool, 8 to 10 minutes more.
- While the cookies are cooling, make the icing: Beat cream cheese, butter, and vanilla in a bowl using an electric mixer until well combined. Slowly beat in confectioners’ sugar until icing is smooth.
- Spread icing onto cooled cookies.
- I use Cup4Cup gluten-free multipurpose flour. You can’t tell the difference between regular and gluten-free sugar cookies with it!
Reviews
This did not turn out for me at all. I could not find cup for cup, so used Bob’s 1-for-1. It was so bad, it went straight into the trash. Maybe it was because I only had jumbo eggs on hand. I have never baked gluten free before. So, I won’t give it one star. It may be operator error. But this was a total fail for me.
Good recipe! I made them for Valentines day and they turned out great! One complain is I had to cook them for 25 minutes not 10! I also recommend taking them 15 minutes before the hour in the fridge out because it was rock hard. Overall the recipe was great!
Best recipe I’ve ever done for gluten and dairy free cookies! Swapped the butter for softened coconut oil no problem! I also used some brown sugar and added dairy free chocolate chips 🙂
I followed this recipe as written and I could NOT be happier with the results. They are soft, tasty and freeze well after baking and cooling. They do NOT crumble apart like a lot of gluten free baked goods. I only needed a couple dozen ‘gluten free’ Christmas sugar cookies and this made 32 cut out cookies. They taste JUST LIKE wheat based, but better yet, they rolled out BETTER than wheat based. Divided dough into 2 balls, chilled for an hour, then rolled. This is a ‘keeper’ recipe for my gluten free baking file!! Could not find Cup4Cup, so used Safeway’s ‘open nature’ gluten free baking flour.
A family favorite! Never lasts more than a day or two in my house. (Looks better in person!)
In your tips, that’s fine for a person NOT eating gluten free, yet if you are baking for those with the disorder you must stick to it no matter what the tips say. There is a reason this is a recipe for gluten free people. They can get deathly sick from gluten. Stick with the recipe folks!
Very good! Used King Arthur GF flour. Dough is soft so refrigerator prior to rolling. Then roll a piece on parchment & refrigerate rest, refrig rolled dough then cut and bake.
I made this recipe so many times before, but the last time I finally got it right. Be sure to mix the sugar and butter together until almost fluffy. This took me more than the 3-4 minutes suggested. Perfection! This is finally my go-to sugar cookie recipe.
It’s hard to find a good gluten-free cookie recipe. These tasted pretty dry and more like a shortbread cookie. Not very sweet but could have potential! I might have to make some icing because they’re not very great
I made these cookies today – but the baking time is off. They took at least 15 minutes – but more like 17. However, they turned out well and my ladies group where I took them loved them. I made them into hearts and sprinkled with red sugar.
This was my first time using a stand mixer, and first time making baked goods from scratch. I followed the recipe as closely as I could. The main thing I did differently was that instead of rolling the dough out and using a cookie cutter, I used a tablespoon and just scooped little balls of dough. This led to them looking like tiny biscuits, but they were soft and tasty. The frosting was tasty, too, but I’m still working on my cookie frosting technique, so it was a little thick on top. Regardless, the flavors and texture were satisfying.
I tried this recipe and found that the cookies were a little too dry and salty for my liking. I tried again with a couple of tweaks, adding 1/2-cup of cream cheese to the batter mix and left the added salt out. This made the cookies softer without losing that sugar cookie crisp.
I made it with almond flour and it was very sticky and not really the normal texture of sugar cookie dough. Added xanthan powder to bind it and it worked. I stuck it in the fridge for about 2 hours and the dough rolled out fine and cut fine. It took about 20 minutes to bake and came out looking fine. The only issue is that it leaves like a residue in your mouth after eating. I am not sure why, so if anyone could give a suggestion as to why, that would be great. Thanks!
Our whole family loved these GF cookies and the delicious cream cheese frosting!
Some of my family members eat gluten free. This cookie recipe tastes really good and is easily rolled out to make cookie cutter cookies. I have made it with half white sugar/half coconut sugar and all coconut sugar for the cookies. Both batches were really good! I did not frost the cookies. I liked them plain.
Must have done something wrong. The dough was a sticky mess after combining all ingredients. Refrigerated overnight and the dough was still too wet and sticky to either make drop cookies or cut out with cookie cutters. Used Bob’s Red Mill GF flour which usually works well for us, but the raw dough smelled terrible. Baked as one huge cookie and texture and flavor did not improve much. Will try different recipe next time.
These were very good. I followed the recipe except I didn’t make the icing because I was asked to leave them plain for decorating later. Super easy to make. They stayed a nice light color when baked and didn’t spread.
I love this recipe!! My cookies turned out beautiful in appearance and taste!! The recipe was so easy yet had enough steps to make it fun and an enjoyable process. The texture and taste is delicious!! Ps, if your cookie dough seems a bit sticky, one you refrigerate and throw some flour on top to cut them into shapes, it turns into a great consistency (for me at least lol). Thank you for this great recipe I love it!!
I made these for my dad who has to eat gluten free and he loves them! Sometimes GF baked goods are too dry or don’t have any flavor, these are not like that.
Made just as written. They really are delicious. Very slight difference in texture, but hold shape and no one will know they are GF unless you tell them.
Gluten free desserts can be very difficult. Finding good substitutes for flour, and learning how to get quantities right is especially annoying. We’ve always had a rough time with homemade gluten free cookies. They’re always a little bit to dry, or will never cook right. It’s really a hit or miss situation. I was scrambling to find a good recipe for some gluten free Christmas cookies and came across these. The second I tasted the dough I knew they were going to taste AMAZING. But I was still nervous about how they would bake. You don’t want a super flat and crunchy cookie, but you don’t want it to start sending and breaking in your hand. When I pulled them out of the oven, I was nervous because they looked under cooked and to puffy. After ten minutes, they cooled down and flattened. We used our family icing and glaze recipe and they turned out great! I really think these are the best gluten free cookies I have ever had. Perfect!