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.} So, you can imagine how excited I was when I came across a “copy-cat” recipe on Pinterest via The Novice Chef! 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!
- 6 cups rice flour blend {UPDATE: Pamela's Artisan Blend is another great option!}
- 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
- 1/2 cups light sour cream
- 2 sticks {1 cup} butter
- 1/4 cup milk
- 1 tablespoon vanilla
- 5-6 cups powdered sugar*
- In a medium bowl combine 5 cups of the flour, baking soda, and baking powder; set aside.
- Next, in a large bowl 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.
- Gradually add the dry ingredients and beat at low speed, scraping the sides of 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 the 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!
- When ready to prepare, preheat the oven to 425 degrees and line 2 large baking sheets with parchment paper.
- To roll out the dough further, 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.
- *I normally just add powdered sugar 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.
P.S. You may recognize these from our little girl’s birthday party post! They were totally worth all the time they took!
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