Soft, fluffy, and perfectly sweet—these sour cream sugar cookies are the nostalgic treat you didn’t know you needed. Frost them, sprinkle them, and watch them disappear!
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.