Gluten-Free Soft Sugar Cookies

Gluten-Free Soft  Sugar Cookies                                    

These gluten-free cut-out cookies are soft in the center, crisp on the edges and hold their shape during baking. Make them with your favorite cookie cutters for any holiday or occasion!

24 cookies (depending on size)

Prep Time20 minutes

Chill Time1hour hour

Cook Time10 minutes

Total Time1hour hour 30 minutes

Ingredients

For the Cookies:

●      1 cup butter softened, 227g (1/2 c dairy free butter and ½ c shortening)

●      1 cup granulated sugar 200g

●      1 egg

●      2 teaspoons vanilla extract

●      1/2 teaspoon almond extract

●      3/4 teaspoon salt

●      1 1/2 teaspoons baking powder

●      1/4 cup sour cream 60g (dairy-free sour cream works!)

●      3 tablespoons cornstarch

●      2 1/2 cups gluten-free 1:1 baking flour 380g

For the Frosting:

●      1/2 cup butter 113g (“Melt”  brand dairy free butter)

●      1/4 cup sour cream 60g (dairy-free sour cream works!)

●      3 cups powdered sugar 390g

●      1/2 teaspoon almond extract

●      2 tablespoons milk or almond milk

●      food coloring optional

Instructions

Make the Dough:

1.  In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) add the butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.
2. Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.
3.    With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the other 1/2 of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined.
4. Divide the dough into two flattened balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.

 Bake the Cookies:

1.  Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.

2.   Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the desired thickness on the lightly floured surface. (Tip: For a soft sugar cookie, roll the dough until it is about ¼-inch thick. For crisper cookies you can roll the dough thinner to ⅛ inch. I prefer ¼-inch thick cookies!)

3.    Cut out the cookies with desired cookie cutters, then use a thin (metal) spatula to transfer the cookies to the prepared pan.

4.     Bake the cookies for 9-11 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Make the Frosting:

1.      In a medium bowl, combine all ingredients. Using a hand mixer, whip until light and fluffy.  Add a little more milk if the frosting is too thick, or more powdered sugar if it’s too thin. Add food coloring or red juice for color

2.       Frost the cookies as desired. Enjoy!

Notes

To Store: Store the cookies in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.

To Freeze: Unfrosted gluten-free sugar cookies freeze well up to 3 months. To freeze, layer the cookies between sheets of parchment paper and place in a freezer-friendly container or Ziploc. Thaw in the refrigerator or at room temperature and then frost.