I stumbled across the original recipe for cream cheese cookies on Food 52 thanks to Pinterest. The lady sharing said the recipe has been in her family since the 1970s when her mom went to a Tupperware party and came home with a simple, yummy cookie recipe.
The cookies sounded soft and delicious, so I modified the recipe to make it gluten-free by using brown rice flour, sugar-free by using Splenda©, and just for kicks I added a little bit of vanilla.
These cookies were great! My first very successful gluten-free, sugar-free cookies.
- 8 tablespoons butter (room temperature)
- 3 ounces cream cheese (softened)
- 1 and 1/4 cups Spenda©/sucralose (or 1 cup sugar)
- 1 cup brown rice flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Beat butter, cream cheese, and Spenda© together in a bowl for a couple of minutes until the texture is fluffy and light.
- Add brown rice flour, vanilla, and salt and mix together.
- Once completely mixed, roll one-teaspoon-sized balls and place on cookie sheet (they can be a little bit larger than this but it’ll mean you may have to keep them in the oven for a little longer). I patted mine down ever so slightly so that they would be a little rounder and thinner.
- Bake in the oven at 350 degrees for 12-14 minutes, until the edges are golden brown. Be very careful to not over bake the cookies, don’t want them to lose their soft centers.
- Once done, let them cool and eat up.