- 1/4 cup sour cream (60 mL)
- 1/2 cup canola oil (125 mL)
- 1 1/4 cups granulated sugar (300 mL)
- 2 tsp vanilla extract (10 mL)
- 1 large egg (1)
- 1 egg yolk (1)
- 1 1/3 cups white rice flour (325 mL)
- 2/3 cup potato starch (150 mL)
- 2/3 cup tapioca starch (150 mL)
- 3 Tbsp cornstarch (45 mL)
- 1 1/2 tsp xanthan gum (7 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp baking powder (5 mL)
- 1/4 tsp salt (1 mL)
- 2 cups confectioners' sugar (icing sugar), sifted (500 mL)
- 1/4 cup canola margarine (60 mL)
- 1 tsp vanilla extract (5 mL)
- 3-5 Tbsp heavy cream (45-75 mL) 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.
NOTE: Cookies can be rolled in sugar before baking. Just spoon the dough into a bowl of sugar, and roll dough to coat in sugar. Form dough into balls and bake as directed.
- 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.
Gluten Free Sour Cream Sugar Cookies
A classic sour cream sugar cookie recipe updated for those with celiac disease in mind. Complete these gluten free sugar cookies with a thick creamy frosting. A good recipe to start with if you’re just venturing into gluten free baking.
- Serving Size
- 1 cookie
- makes 45 cookies
- Total Fat
- 4.7 g
- Saturated Fat
- 0.9 g
- 10 mg
- 77 mg
- 19.8 g
- 0.2 g
- 11.4 g
- 0.6 g
- 32 mg