Aromatic and floral from saffron, with a fresh, sweet tang from raw raspberries, this homemade cookie recipe uses cornstarch to act as binder and softener to create perfect, pillowy clouds of comforting dairy-free cream cheese deliciousness.
They are absolutely perfect for a summer day! ☀️
Dairy Free Raspberry Saffron Cream Cheese Cookies
Dairy Free Raspberry Saffron Cream Cheese Cookies
8 oz. plant-based cream cheese, room temperature
8 Tbs. plant-based butter, room temperature
3 large eggs
¾ cup white sugar
½ cup brown sugar
1 Tbs. cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
½ tsp. sea salt
3 ½ cups all purpose flour
1 tsp. dried saffron
8 oz. fresh raspberries
Preheat the oven to 375 degrees, lining three-four baking sheets with parchment paper.
Cream together the cream cheese and butter, until soft and creamy. Add the eggs, and beat until fluffy. Next, cream the sugars, cornstarch, baking soda and powder, vanilla, and salt together until fluffy.
Add the flour, ½ cup at a time, until the mixture is well combined.
Be forewarned, the amount of cornstarch will make the dough appear and feel gummy – sticky and gummy. This is A-OK. The cornstarch acts as a binder, which helps with the fresh raspberries – preventing them from oozing in the oven – but also softens the cookies into perfect, pillowy clouds of cakey goodness.
Mix in the saffron and then VERY GENTLY, fold in the raspberries. Do not overmix.
Scoop 1” balls on to the parchment lined baking sheets. Flatten with a parchment lined flat surface, if desired.
Bake 12-15 minutes, until puffy, pillowy, and golden brown.Remove from the oven and cool for several minutes.
