Sometimes I’m an impulse shopper.
Unless you ask my husband. In which case “sometimes” turns into “always”.
We were in Costco the other week, and I decided I needed the 48 oz. tub of cream cheese in the dairy aisle.
Had we bought bagels? No.
Was I making cream cheese icing? No.
Was there literally any reason for me to buy a vat of creamed cheese? Nope.
But there I was, an hour later, standing in my kitchen wondering what the heck I was doing with a military supply of dairy.
I needed a way to get rid of at least, say, half of this thing – and fast.
Immediately, I remembered my Christmas cookie fiasco where I’d accidentally used a cookie swap book to make “some” peanut butter cookies, and ended up with 300 PB treats covering my kitchen counters.
I shall make cookies.
So I got to work cobbling together whatever ingredients I had hanging around that also needed getting rid of.
I found the basic ingredients from a recipe online, but expanded upon and modified it to use up the list of pantry items I needed to do away with. What I came up with were delectable and Easy Almond Cream Cheese Sugar Cookies.
I then decided that our Fourth of July neighborhood parade and potluck would be the perfect excuse to make a boatload of them, so I tripled the ingredients.
This recipe will yield you about 20 cookies, but if you triple it like I did, you’ll get around 40-60 cookies, depending on how small you make them. I ended up with about 40 (after my husband and son pecked away at them).
Gluten Free Easy Almond Cream Cheese Sugar Cookies
First off, you’ll need your ingredients:
4 oz cream cheese
1/2 cup (1 stick) unsalted butter (Room temperature)
1 1/2 cups confectioners sugar
1/2 tsp baking powder
1 3/4 Almond flour (You can use All-Purpose if you don’t want the almond taste)
1/2 tsp Vanilla extract
3 cups granulated or cane sugar
*Don’t preheat your oven yet, because once you’ve combined your ingredients, you’ll need to let the dough chill in the fridge for a bit.
1. Combine the butter and cream cheese until smooth
2. Add the egg, and mix until smooth
3. Fold in confectioners sugar, baking powder, and vanilla extract until mixed
4. Add flour until mixed
5. Cover and put your mixture into the fridge for 15 minutes to an hour (I’ve done both, and either works. You just want to be able to manipulate the dough without it sticking to your fingers.)
6. Preheat your oven to 375°
7. Once your dough is chilled, remove it from the fridge
8. Roll 1-inch pieces of dough in your hands until spherical in shape
9. Then, roll each ball into the granulated or cane sugar on a small plate until completely coated
(This is also helpful if your dough begins to melt and you need to keep it from sticking to your fingers as you roll. If you coat it in sugar, it will form a barrier between the dough and your fingers.)
10. Next, place the dough balls onto a parchment paper-lined pan, roughly 1 inch apart
11. Once the pan is covered in dough balls, use a spoon to press the balls into flattened circles, creating a dip in the top upon which to layer sprinkles
12. Sprinkle granulated or cane sugar onto the tops of the dough
13. Then, add sprinkles to the impressions in the dough
14. Bake for roughly 15 minutes, or until a slight brown begins to appear on the undersides of the cookies
15. Finally, remove the cookies from the oven, let cool on the pan, and enjoy!
A fun variation I also discovered was to add your sprinkles to the dough itself before you form it into balls. This adds a pop of color to your cookie!
What fun uses have you found for cream cheese? Also, is Costco dangerous or what??