Sour Cream Sugar Cookies with Buttercream Frosting (Gluten Free)
with Buttercream Frosting
1/4 cup sour cream
1/2 cup canola oil
2 tsp vanilla extract
1 1/4 cups sugar
1 large egg
1 egg yolk
2 cup + 3tbs Cup4Cup GF Flour
2/3 cup white rice flour
1 tsp xanthan gum
1tsp baking soda
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350°F. Line baking sheets with parchment paper.
In standing mixer, mix together sour cream, canola oil, sugar, vanilla, egg and egg yolk. Mix on low-medium until smooth. Set aside.
Place remaining dry ingredients in a separate mixing bowl and whisk to combine. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until completely blended. Remove dough from mixer, roll into a large ball.
Place dough in between two pieces of parchment paper. Roll out dough so dough is about 1/4" thick. Use cookie cutters to cut out dough. Continue until all dough has been rolled and cut.
Bake cookies in preheated oven for 10-12 minutes or until just slightly browned around the edges. Allow cookies to cool slightly before moving them to a wire rack to cool completely.
When cooled, frost cookies and enjoy! Store in an airtight container.
Easy Buttercream Frosting
2 cups powdered sugar
1/4 cup unsalted butter, softened
pinch of salt
1 tsp vanilla extract
3-5 tbs 1/2 and 1/2 (enough to get the consistency you want)
In a mixing bowl, beat all the ingredients together until smooth. Frost cookies :)
Recipe inspired by the The Baking Beauties