GF Almond Cream Cheese Cookies

This is the best GLUTEN-FREE cookie you will ever put in your mouth. They’re great for ANY type of event you can possibly think of. They’re simple, easy and customizable.

I ADORE the flavor of almond so when I make these cookies I always add more almond extract than it calls for. I’ve played with this recipe a lot over the years and found just the perfect recipe. I hope you enjoy it as much as I have! There are several variations of this cookie on Pinterest, this is just MY interpretation of it to make it allergen friendly.

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1 box of gluten-free yellow cake mix. I use Betty Crocker Gluten Free Yellow Cake Mix

8 oz of cream cheese

1 stick of unsalted butter (softened)

1 egg (you can use the flax seed egg alternative, but they won’t be quite as fluffy.)

1 tsp vanilla

½-1 tsp of McCormick Pure Almond Extract

½ powdered sugar

 

Preheat oven to 350.

Combine the yellow cake mix, cream cheese, butter, egg, vanilla and almond extract into one large bowl. Since it’s gluten free it will be just a little crumby. Mix until well incorporated.

Put the powdered sugar into a separate bowl for later.

Now it’s time to roll the dough into balls. It’s much easier to work with after it’s been chilled for an hour, but I’m inpatient and I don’t like to wait!

Roll the dough into 1’ balls, roll in powdered sugar and put on an un-greased baking sheet.

Cook at 350 for 13-15 minutes. Let cool and stuff your face!

These cookies have been such a huge hit everywhere I bring them! You can easily add peppermint extract and red food dye for a Christmas feel or add several different colorings (like my photo above) for an Easter feel! It also lends itself well to cookie cutters and sprinkles. Just use powdered sugar if you want/need to roll it out. And the best part of this recipe? It’s gluten free and can be easily modified to but free if you leave out the almond oil.

 

Cheers,

Nila