The recipe for these soft, airy Gluten Free Sour Cream Sugar Cookies helps my family maintain a family tradition. And it’s all in the pink icing.
There is not much better than walking into a house and being embraced with the aroma of something baking. When the kids get home from a day at school, it is a special treat to have some fresh cookies waiting for them. I admit though, with the shortage of time that everyone has, my favorite kind of cookies to make are drop cookies. They still have the same great smell when baking, but they don’t require all the extra work of rolling out the dough.
These Gluten Free Sour Cream Sugar Cookies can either be rolled in sugar before baking, or topped with icing once they have cooled. After scooping the dough onto the parchment lined baking pan, you can also freeze them and store the frozen cookie dough in a zipper seal bag to bake another day, making it even easier the next time you want some fresh baked cookies.
- 1/4 cup sour cream
- 1/2 cup canola oil
- 1 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 egg yolk
- 1 1/3 cup white rice flour
- 2/3 cup potato starch
- 2/3 cup tapioca starch
- 3 Tablespoons cornstarch
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups confectioners’ sugar (icing sugar), sifted
- 1/4 cup softened unsalted butter
- pinch salt
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy cream (enough to get the consistency you want)
- colour – optional
- Preheat oven to 350 degrees F and line your baking sheets with parchment paper.
- In the bowl of a stand mixer, whisk together the sour cream, oil, sugar, vanilla, egg, and egg yolk until smooth. Set aside.
- Place all the remaining dry ingredients in a separate mixing bowl and whisk to combine.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until completely blended.
- Scoop 2 teaspoons of dough on your baking sheet, leaving 2-inches between cookies to allow for them to expand while baking. Dampen your hands with a small amount of water and roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape.
- Bake cookies in preheated oven for 12-13 minutes, or until just slightly browned around the outside. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely.
- Only frost cookies when they are completely cooled. I prefer to frost the cookies just before serving them, so that the icing does not cause a problem when storing them. Store cookies in an airtight container.
- In a tall mixing bowl, beat all the ingredients with an electric mixer until smooth.
- Store in an airtight container until you are ready to frost the cookies.
UPDATE: This recipe DID in fact win the My Cookies Are The Best Contest, and as a result I got to attend Canada’s first ever Food Bloggers Conference, which was amazing. Ellen Pruden from Manitoba Canola Growers also prepared my winning cookies on Great Tastes Manitoba! You can watch that HERE.
This recipe was created in hopes of winning a trip from Manitoba Canola Growers to Food Bloggers of Canada Conference 2013, which is hosted by Food Bloggers of Canada. This type of opportunity hasn’t been available to Canadian food bloggers before, but I think it would be a great chance for me to grow and learn as a blogger. *Fingers crossed!*