Gluten-Free Sugar Cookies (Tried & True!)

Ingredienti

• 1 cup butter (softened, 227g)
• 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)
• 1/2 cup butter (113g)
• 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)

Preparazione

1. 1

   --- Make the Dough: ---

2. 2

   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.

3. 3

   Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.

4. 4

   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.

5. 5

   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.

6. 6

   --- Bake the Cookies: ---

7. 7

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

8. 8

   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!)

9. 9

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

10. 10

    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.

11. 11

    --- Make the Frosting: ---

12. 12

    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.

13. 13

    Frost the cookies as desired. Enjoy!