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Cranberry Cream Cheese Sugar Cookies

Cranberry Cream Cheese Sugar Cookies

 

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Cranberry Cream Cheese Sugar Cookies

Gluten-free, Yeast-free, Corn-free

Sweet and tender sugar cookies with wonderfully crisp edges, filled with Happy Days Goat Cheese Spread, cranberries and almonds.

Yield: 12 cookies

Servings: 12

Ingredients

Wet

Dry

  • 1/2 cup almond flour
  • 1/3 cup brown rice flour
  • 1/3 cup + 1 tablespoon tapioca flour
  • 1 tablespoon freshly ground flax seed
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

Add-ins

  • 1/3 cup dried cranberries
  • 1/4 cup roughly chopped almonds

Cream cheese icing

Directions

Get all of your ingredients ready, preheat the oven to 375F, and line a baking sheet with parchment paper or silicon baking mat.

Begin by mixing the oil, cream cheese and sugar together until it’s creamed.

Mix in egg and vanilla. Set aside.

Sift all dry ingredients.

Add the dry ingredients to the wet ingredients and mix to combine.

Add dried cranberries and chopped almonds.

Then, spoon mixture onto the prepared baking sheet one heaping tablespoon at a time. Be sure to leave at least 1 tablespoon between each cookie to allow room to grow.

Bake in the preheated oven for 12-14 minutes, until the edges are beginning to brown. Remove from the oven, allow to sit for 1 minute, then transfer to wire rack to cool.

While the cookies are cooling, prepare the frosting by mixing all ingredients in a medium-sized bowl. Add frosting to a piping bag and pipe the frosting over the cookies once their completely cooled.

Enjoy!

Note: for the brown sugar, palm sugar or demerara sugar can be used as a replacement if you’re watching your sugar intake.

If you are not gluten-free, these cookies can be made with 1-1/4 cup all purpose flour instead of the almond, brown rice, tapioca flours and ground flax seed.