These classic cutout cookies get their soft, buttery texture from a rich base of butter and cream cheese, beaten together until pale and fluffy before a splash of vanilla rounds things out. The dough chills into firm, easy-to-handle disks, ready to roll and cut into whatever shapes the occasion calls for. Baked just until the edges set and the bottoms turn barely golden, they stay tender in the middle with that perfect bite you want from a sugar cookie. A simple vanilla glaze, tinted however you like, sets into a smooth, glossy finish once spooned over the cooled cookies. It's an easy one to bring to a cookie swap or holiday table, and it fits neatly into a gluten free baking rotation.
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In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the flax gel and vanilla extract until fully incorporated.
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