Soft Sugar Cookies

One of my most favorite cookies ever has always been those super soft & fluffy cookies with the creamy frosting you get at the grocery store. {Perhaps that is a bit vague, but I don't know how else to describe them!} Sadly, when I had to start eating gluten free I couldn't find anything that even came close {even with so called gf "sugar cookie" recipes.}

You can imagine how excited I was when I came across a "copy-cat" recipe on Pinterest via The Novice Baker! Her recipe was not gluten free, but it was easily adapted: all I had to do was switch out the flour {and I used my own frosting recipe.} That being said, this is one of those recipes where I think the gf flour you choose is pretty important to the outcome. {Of course that's true for all recipes, but even more so for this one!}

In my experience, the heavier gluten free flours don't translate quite as well to certain breads and cookies, so with this recipe I made sure to use a flour that was almost completely white rice based {with potato & arrowroot starches being the only 2 other ingredients - it's very fine & powdery compared to typical "all-purpose" mixes} The exact flour we used can be purchased online from The Silly Yak Bakery {get it?? like Ce-li-ac??} <-- we got this stuff for Christmas and it was the perfect consistency!

Soft Sugar Cookies PREP TIME 90 min* BAKE TIME 8 min YIELDS apprx 3 dozen *30 min initial mixing time + 1 hour for cutting out & frosting later - does not include time in fridge over night Ingredients: Cookies 6 cups rice flour blend 6 teaspoons [or 2 packets] xantham gum* 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, room temp 2 cups sugar 3 eggs 1 teaspoon vanilla extract  1 1/2 cups light sour cream *may not be needed if already included in your particular flour blend - check ingredients list to make sure Frosting 2 sticks {1 cup} butter 1/4 cup milk 1 tablespoon vanilla 1/4 cup light corn syrup* {optional} 5-6 cups powdered sugar ** * I added corn syrup to the frosting so that it would harden a little more to make for easier stacking - if you're not a fan of corn syrup, just leave it out! {You'll probably use a little less powdered sugar as well if you do leave it out.} ** This is terrible, but I will admit I never measure powdered sugar! And since I was in a hurry when I made these, this batch was no exception. I normally just add until I reach my desired thickness - in this case I wanted it to be very THICK so that it would stay in place and "harden" nicely: it will look very similar to dough when it's the right consistency. Directions In a medium bowl combine 5 cups flour, baking soda, and baking powder; set aside. Next cream the butter and sugar in a stand mixer on medium speed using the flat beater attachment. {You'll want to mix until light and fluffy, about 3 minutes.} Add the eggs one at a time until each is incorporated, then add vanilla and sour cream and beat at low speed until combined. Next, grandually add the dry ingredients and beat at low speed, scraping down the bowl as needed. Slowly add in the remaining 1 cup flour, 1/4 cup at a time, until dough is right consistency for rolling {may not need entire cup.} Divide dough into two sections, flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight. <-- yes, this is necessary! Preheat the oven to 425 degrees & line 2 large baking sheets with parchment paper. To roll out the dough, I like to place it between two sheets of parchment paper {and lightly flour the top of the dough.} Roll out to a 1/4" thickness. Use a cookie cutter that is approx. 2" {or adjust bake time accordingly} to cut shapes - it helps to dip the cutter in little pile of flour as you go to prevent sticking. Bake for 7-8 minutes, until just barely light-golden, then transfer immediately to cooling rack.

P.S. You may recognize these from Hayden's Birthday Party! That would be the reason I was in such a hurry when I made them - they were totally worth it though!