Soft, buttery, and melt-in-your-mouth, these gluten-free cream cheese sugar cookies are a treat you will want to bake again and again. The cream cheese adds a smooth richness that makes every bite extra tender, while sprinkles bring a playful pop of color and crunch. These cookies are quick to make, and you can decorate them for any holiday or special occasion.
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❤️ Sandi’s Recipe Summary
For years before we went gluten-free, we used to get cream cheese and sugar cookies from the local bakery. When we went gluten-free, I forgot about them. Now I question why, because the cream cheese adds such a delicious smooth creaminess to these cream cheese sprinkle cookies.
One of the keys to this soft gluten-free sugar cookie recipe is that they are perfect for decorating. It is good to know which sprinkles are gluten-free. They remind me of the bakery sugar cookies we used to buy before going gluten-free. Check this list of gluten-free sprinkles to make sure your sprinkles are gluten-free if you plan to use them to make these cookies.
These cookies are hard to resist, and you can vary the color of sprinkles you use depending on the holiday. Use red and green for Christmas, pastels for spring and Easter, or orange and black for Halloween!
If you love cookies as much as we do, check out all of my easy gluten-free cookie recipes!
If you want more fun cookie recipes that involve your hands, give these Gluten-Free Russian Tea Cookies or these Gluten-Free Chocolate Crinkle Cookies recipes a try!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur’s Measure for Measure. Other flour blends will work, but you may need to adjust the moisture levels. Read Why Gluten-Free Flour Blends Vary to learn about grain-to-starch ratios.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain a binder, please add 3/4 teaspoon. Read Why Binders are so Important in Gluten-Free Baking to learn more.
- Baking Powder – Please use aluminum-free baking powder for best results.
- Cream Cheese – I recommend using full-fat cream cheese for the creamiest texture. Let it warm to room temperature.
- Butter – Use unsalted butter.
- Sprinkles – As mentioned above, make sure to read the label to ensure yours are gluten-free. (* Note that Wilton sprinkles are made on shared equipment.)
A Note From My Kitchen
This cookie recipe was fun to test. I tested two flour blends and a dairy-free version using Earth Balance plant-based butter. Both King Arthur, Measure for Measure, and Bob’s Red Mill 1:1 performed well. The plant-based butter also worked well and didn’t affect the cookie’s soft texture.
The cookie dough does benefit from being chilled. If you are not in a hurry, chill it for 20-30 minutes. It allows the rice flour to soften, eliminating any grit.
How to Make Gluten-Free Cream Cheese Cookies (Step-By-Step)
Are you ready to try this easy gluten-free cream cheese sugar cookie recipe? Grab your ingredients!!
Step 1: Add all your dry ingredients (except the sprinkles!) to a large
Step 2: Add the wet ingredients to a smaller bowl and whisk to blend.
It is fine if you prefer a standing mixer for this cookie recipe. Just add the wet ingredients to the bowl. Mix it at low speed for 2 minutes. Slowly add the dry ingredients until all of the dry ingredients are mixed in.
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Step 3: Pour the wet ingredients into the dry ingredients and mix. You may notice little bits of cream cheese, but that is okay! They work as you mix your dough.
Step 4: This is what your cookie dough will look like. If your dough is wetter, add more flour, and if your dough is drier, add more partially melted butter.
Step 5: Use a small cookie scoop to get cookie balls. Roll them into circles and put them onto a parchment paper-lined
Step 6: Pour some sprinkles into a shallow dish. Roll each cookie dough ball in the sprinkles. Press the cookies down with the bottom of a drinking glass.
Step 7: Bake the cookies for 9 to 10 minutes until done. Let the cookies sit on the cookie sheet for 3 to 4 minutes, then move them to a cooling rack. The cookies will be slightly golden.
Note: The cookies may feel soft when you touch them with your finger, but they firm up as they cool. Enjoy!!
Why are my cookies flat, aka spread too much?
This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:
- Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
- How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method, which involves using a spoon to add flour to the measuring cup. Use a knife to level the top and remove any excess flour. Leveling Method: Put the measuring scoop into the flour and fill it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.
How do you make cookies the same size?
The best way to ensure your cookies are the same size and look uniform is to use a
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Frequently Asked Questions:
You can, but many sprinkles will melt when baked. I use the little round sprinkles pictured above, which will hold their shape through baking.
These cookies will keep fresh for up to 4 days in an airtight container.
You can freeze these cream cheese cookies. They should keep fresh for 4 months in the freezer. I freeze mine by placing them into a Zipper freezer bag.
Yes, frosting the cookies is a great way to decorate them!
I made these yesterday and they turned out so so good. Better than regular sugar cookies. I used king arthur measure for measure and I chilled the dough over night. Instead of Sprinkles right on the cookie I frosted them and put Sprinkles on top of that. No one else is gluten free in my family and everyone loved them.”
Alicia K., Blog comment
More Gluten-Free Cookie Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Cream Cheese Cookies with Sprinkles
Equipment
Ingredients
- 2 ¼ cups gluten free flour blend * see note
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 1 ¼ cups cane sugar
- 2 large eggs
- ¼ cup cream cheese * see note
- 10 tablespoons unsalted butter * see note
- 1 teaspoon pure vanilla extract
- ⅓ cup sprinkles
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 2 1/4 cups gluten free flour blend, 1 teaspoon baking powder, 1/8 teaspoon salt, and 1 1/4 cups cane sugar and whisk to blend.
- In a smaller bowl, add 2 large eggs, softened 1/4 cup cream cheese, partially melted 10 tablespoons unsalted butter, and 1 teaspoon pure vanilla extract. Whisk until combined. (*Soften the butter and cream cheese until almost liquid so they blend in easier.)
- If you prefer to use a standing mixer, add the wet ingredients to the bowl. Mix on low and build the speed up to medium. Whip for 1 minutes.
- Slowly add the dry ingredients, mixing on low. Optional, chill the dough for 30 minutes. If your cookie dough is too wet, add more flour. If it is too dry and crumbly, add more butter. Make adjustments one tablespoon at a time.
- Use a cookie scoop to scoop out cookies and roll with your hands into balls. Line them on a parchment paper lined cookie sheet.
- Take each ball and roll it in 1/3 cup sprinkles and place back on the cookie sheet.
- Take a flat bottom glass and press each ball to 1/4 to 1/3 inch thickness.
- Bake for 9 minutes. Remove when they are baked and allow to cool on a rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. Other blends will work, but you may need to tweak moisture levels.
- If your gluten-free flour blend does not contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use a vegan cream cheese.
- It is critical to make sure you use gluten free sprinkles. Some are made on shared equipment, so check to make sure your sprinkles are gluten free.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Absolutely loved! Simple and easy. I forgot to squish them down, so they took a little longer to cook. But they turned out great!
I am so happy you loved these cookies. Thank you so much for coming back to leave a comment!
Great texture, nice taste, very easy to make. I used the old formula Cup4Cup, but otherwise followed the recipe. My cookie scoop is small, so I made about 32. By the 3rd cookie sheet the dough got too soft and I chilled it for about 10 minutes. I will definitely make again! Sandi never lets me down!
I am so glad you loved these cookies. This is a great recipe, and I am glad you were able to chill them for that last batch. Thank you!
These are so yummy and easy to make. The whole of family loves them.
Thank you so much for coming back to let others know these cookies tasted great. I hope you have a great holiday!
A friend shared this recipe with me a couple of years ago and I made them so I had cookies for Christmas morning, too. And now my family requests them every year for Christmas!
I am so glad you loved this recipe and that it has become a family tradition! Thank you so much for coming back and sharing your story.
I made these and they are fabulous! I didn’t have the sprinkles, so I used some colored sugar.
Hi Randi, using colored sugar is a great idea. I am so glad you loved this cookie recipe!
Comment: in your description you show a pic of baking powder, but your recipe says baking soda. Not sure which is right?
Either works quite well. I typically use baking powder so I clarified this in the recipe.
I made these yesterday and they turned out so so good. Better than regular sugar cookies. I used king arthur measure for measure and I chilled the dough over night. Instead of Sprinkles right on the cookie I frosted them and put Sprinkles on top of that. No one else is gluten free in my family and everyone loved them.
I am so glad you loved the cookies. I love that you frosted them! Merry Christmas!
I am excited to make these as Christmas cookies! I’m so glad that there is a flour that is measure to measure.
Those little colored ball are not really sprinkles. Sprinkles are long and thin about an eighth of an inch. Those are nonpareils. 😊 I think I’ll use red and green sugar
Thank you so much. You are right about the sprinkles, thank you!
Great recipe; easy and fun to make! My only comment is I wonder if I could increase the cream cheese (while reducing butter I assume) to get more of that flavor.
Hi Deborah. I am glad you love the cookies. That is a great question about the cream cheese. In theory, it should work. I will have to test more cream cheese and less butter the next time I make the recipe.
Made these today rolled in sanding sugar instead of sprinkles because I prefer the sugar. They turned out amazing! So soft and fluffy. This is my new favorite cookie recipe
I am thrilled you loved these cookies. I will have to try the sanding sugar next time I make them :-).
Used my own gf flour blend. Turned out good and fluffy.
I am really glad you enjoyed the recipe!
I made the cookies with my own gluten free flour blend. White rice flour,potato starch.tapicopa starch and pamelas zanthan gum sub. Also using monk fruit instead of sugar and no sugar sprinkle. The cookies came out fantastic. Looking beautiful and tasting wonderful.
Thanks so much
They sound delicious. I am so glad you came back to let us all know monk fruit sweetener worked. I get asked about it a lot.
Such a delicious and creamy flavor. I haven’t made cream cheese cookies before. And I won’t stop now. Thanks for this delicious new cookie recipe!
I am so glad you are enjoying them Lisalia. You made my day coming back to let me know.
I’m loving the King Author flour. What a great recipe and the sprinkles make them so fun!
I find their gluten free 1 to 1 blend is so easy to use in recipes. I am glad you enjoy it as well 🙂