ATK GF Chewy Sugar Cookies

8 oz (1.75 cups) ATK GF Flour Blend
4 oz. (.75 cups + 2 Tbsp.) almond flour
1 tsp. baking powder
.5 tsp. baking soda
.5 tsp. salt
.5 tsp. xanthan gum
8.75 oz. (1.25 cups) sugar, plus 1/3 cup for rolling
3 oz. cream cheese, softened and cut into 8 pieces
8 Tbsp. unsalted butter, melted and still warm
1 large egg
1 Tbsp. vanilla extract

-Whisk flour blend, almond flour, baking powder, baking soda, salt, and xanthan gum together in medium bowl; set aside.  Place 1.25 cups sugar and cream cheese in large bowl.  Place remaining 1/3 cup sugar in shallow dish and set aside.  Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remaining, but will smooth out later.)  Whisk in egg and vanilla and continue to whisk until smooth.  Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms.  Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes (Dough will be sticky and soft.)

Adjust oven rack to middle position and heat over to 350*.  Line 2 baking sheets with parchment paper.  Using 2 soupspoons and working with 2 Tbsp. of dough at a time, portion 6 cookies and place in sugar to coat.  Roll each ball in sugar, then space 2 inches aprat on prepared sheets.  Repeat with remaining dough in batches.  Press dough to 1/2-in thickness using bottom of measuring cup.  Sprinkle tops of cooking evening with sugar remaining in shallow dish for rolling, using 2 tsp. for each sheet (discard remaining sugar).

Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 12-14 minutes, rotating sheet halfway through baking.  Let cookies cook on sheet for 5 minutes, then transfer to wire rack.  Serve warm or at room temperature.  (Cookies are best eaten on day they are baked, but they can been cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)