Dairy-free Cream Cheeze Sugar Cookies

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Ingredients

4 oz Daiya Plain Cream Cheese Style Spread, at room temperature
2 cups all-purpose flour
1 tsp xanthan gum
3/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup sugar
5 tbsp confectioner's sugar
4 tbsp vegan buttery spread of choice, at room temperature
1/2 tsp natural vanilla extract

Instructions

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well.

In a separate bowl, place the cream cheese, butter and vanilla, and mix to combine well.

Create a well in the center of the dry ingredients and add the cream cheese mixture. Mix to combine, and then knead it together with your hands until a smooth dough forms.

Place the dough between two sheets of parchment paper and roll out a bit less than 1/3-inch thick. Using a round cookie cutter, cut out rounds of dough and place them about 1-inch apart on the prepared baking sheets. If you plan on using sprinkles add them now.

Place the baking sheet in the center of the preheated oven and bake set in the center and just beginning to brown on the edges, about 10 minutes. Remove the cookies from the oven and allow them to cool for 10 minutes before transferring to a wire rack to cool completely.

Tips for cooking with Daiya

20 min

Total Time

10 min

Prep Time

10 min

Cook Time

Servings