Sour Cream Sugar Cookies

Ingredients:

½ cup softened butter

½ cup Good Culture Organic sour cream

1 cup organic raw sugar

1 large egg

2 teaspoons vanilla extract

2 cups gluten free flour (I used Bob Red Mill 1-to-1 baking flour)

Pinch of salt

1 teaspoon baking powder

1 container store bought vanilla frosting (I used Miss Jones Organic Frosting)

Sprinkles

Directions:

Preheat the oven to 350F.

Beat softened butter, sour cream and sugar in with a mixer.

Add 1 egg, and vanilla and combine.

Add gluten free flour, baking soda and pinch salt about ½ cup at a time.

Line a large baking sheet with parchment paper. Scoop out cookie dough using a 2 tablespoon cookie scoop. Leave room between the cookies, they do spread a bit. This recipe makes 22 cookies, you will likely have to do this in 2 batches.

Bake in 350F oven for 13 minutes. Let cookies cool for 10 minutes before transferring to a cooling rack.

Once cookies have cooled, top with frosting and sprinkles and enjoy.

Store in the fridge or freezer in an airtight container. I put parchment paper between layers to keep the frosting from sticking to cookies.