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Gluten Free Super 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. 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!

UPDATE: This flour is no longer available, but cup4cup has been a great replacement!


Gluten Free Super Soft Sugar Cookies

Kate Bro
Prep Time 20 mins
Cook Time 7 mins
Refrigeration Time 8 hrs
Course Dessert

SUPPLIES

  • Large Mixing Bowl
  • Plastic Wrap
  • Rolling Pin
  • Parchment Paper
  • Cookie Sheet

Ingredients
  

Cookies

  • 6 cups cup4cup flour or other GF all-purpose blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup butter room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ cup light sour cream

Frosting

  • 2 sticks butter
  • ¼ cup milk
  • 1 tsp vanilla
  • 5-6 cups powdered sugar
  • food coloring optional - McCormick's is GF

Instructions
 

Cookies

  • 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. {Cold dough is essential, but in a pinch an hour or two in the freezer will do}
  • When ready to prepare, preheat the oven to 425 degrees and line 2 large baking sheets with parchment paper.
  • When it's time to roll out the dough, I grab about ⅓ of each half at a time from the fridge. To roll out the dough further, I like to place it between two sheets of parchment paper {and lightly flour each side 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 6-8 minutes, until just barely light-golden, then transfer immediately to cooling rack.

Frosting

  • Melt butter, then stir in milk and vanilla
  • Add powdered sugar, about a cup at a time, until fairly thick but still spreadable
  • If desired, divide frosting into smaller bowls and mix in various colors for decorating
Keyword Cookies

 

P.S. You may recognize these from Hayden’s birthday party post! They were totally worth all the time they took!

 

Pin for later –>

6 Comments

  • Alli Goren

    January 31, 2013 at 12:22 pm

    OMG Kate, you're my new favorite person! I just cut gluten out of my diet about a month ago because of paleo/family history of celiacs. I feel amazing but I missed baked good soooo much! Especially these because I'm in LOVE with these! My dad bought me some of these the week AFTER I cut gluten out and I was so upset. I will be making these as soon as I get home!

    Reply
    • Kate @ DCL

      May 12, 2015 at 7:00 am

      haha – let me know how they turn out! I was always “depressed” when I&#39d see these in stores because they are so good lol. Glad to have finally figured out a gf version. It&#39s crazy how many people are finding out they need to eat gf… good luck! 🙂

      Reply
  • Kate @ DCL

    January 31, 2013 at 6:39 pm

     haha – let me know how they turn out! I was always "depressed" when I'd see these in stores because they are so good lol. Glad to have finally figured out a gf version. It's crazy how many people are finding out they need to eat gf… good luck! 🙂

    Reply

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