Sugar cookies and the holidays just seem to go together for me. Christmas cookies and sugar cookies in particular have special memories for me.
When I was growing up we would spend time each December making cookies with an older lady from our church who was like a grandmother to us. She had a large kitchen table and we would roll out the dough, help cut them out, and then frost them.
It was so much fun and my sisters and I would look forward to it every year. And sugar cookies are still one of my favorite things to make this time of year.
Since going gluten free I have worked on coming up with some new favorite sugar cookies that my whole family can enjoy.
This year I made a gluten free version of a lofthouse style sugar cookie and they turned out great. And by great I mean they were gone in no time.
Now, the first day I made these I did not think they were quite like a lofthouse style cookie, they were close, but not quite the same. The next day, when I ate one for a 10:oo breakfast, just keeping it real, they tasted just like a lofthouse style cookie.
The texture had changed a little bit as they sat overnight and I think they were even better the next day. Next time I make these I think I will make them one day and frost them the next. Either way you make these though they are really good!
- 1 3/4 cups rice flour
- 1 cup sweet rice flour
- 1/3 cup cornstarch
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup sour cream
- 1/2 cup butter, softened
- 2 cups powdered sugar
- pinch of salt
- 3 tablespoons milk
- In a bowl wish together rice flour, sweet rice flour, cornstarch, xanthan gum, baking soda, baking powder, and salt. Set aside.
- In the bowl of a mixer cream the butter and sugar for several minutes until light and fluffy.
- Add eggs one at a time and beat until well mixed in.
- Add the vanilla and sour cream and beat just until combined.
- Add the dry ingredients to the butter mixture and mix just until combined.
- Divide dough into several chunks and place on a pieces of plastic wrap. Flatten chunks and cover in plastic wrap. Refrigerate for several hours or until chilled and firm.
- Lightly dust counter or silpat type mat with sweet rice flour. Take dough out from the refrigerator and place on dusted surface. Roll dough out into 1/4 inch or so thickness. (If the dough is too firm let it sit out for just a few minutes before you start rolling it out.)
- Using a cookie or biscuit cutter to cut into circles and place on a baking sheet.
- Bake at 375 for 6-7 minutes or until done and slightly golden around the edges. You do not want to over cook these.
- Remove to wire rack and cool.
- Let cool completely and then frost with the recipe below.
- Combine ingredients and beat well until smooth. Add food coloring if desired.
- Frost cookies and serve.
Amount Per Serving: Calories: 92Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 54mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Recipe adapted from Two Peas and Their Pod lofthouse sugar cookies.