These gluten-free cookies are guaranteed to impress guests during the holidays.
Preparation Time
30 mins
Cooking Time
22 mins
Total Time
52 mins
Calories
91 Calories
Recipe Instructions
Step 1
Combine the flour, 1 Tbsp. sugar, 1/2 tsp. cinnamon and salt in a stand mixer using the paddle attachment. Mix until just combined.
Step 2
Add the butter and cream cheese to the bowl on low speed. Mix until the dough comes together.
Step 3
Turn dough out onto a large piece of plastic wrap and form into a rectangle shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
Step 4
Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12x4 inch rectangle between two pieces of parchment paper.
Step 5
Spoon 1/4 cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3 inch of bare dough around the perimeter.
Step 6
Sprinkle the chocolate chips evenly over the apple butter on each piece of dough.
Step 7
Roll the dough, working with the long end and rolling towards you creating a 12 inch log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
Step 8
Meanwhile, preheat the oven to 350 degrees F. Combine the remaining 1 Tbsp. sugar, 1/4 tsp. cinnamon, nutmeg and cloves in a small bowl.
Step 9
Remove dough from the freezer, brush each log with milk then evenly sprinkle with the spice mixture.
Step 10
Slice into 1 inch pieces using a sharp knife and place seam side down on a parchment lined baking sheet.
Step 11
Bake for 20-22 minutes or until golden brown around the edges.
Step 12
Transfer to a wire rack to cool, and store in an airtight container.
