Gluten-Free Sour Cream Cookies Recipe

"There are some gluten-free members on this site, I happened to come across this recipe and thought I would post it here. Post/review by Allison Gillmore as follows --- These are different from sugar cookies baked with flour, but sometimes different is good. The chewy-tender texture really works. Frosts these cookies with pink icing and sprinkles but they're also great plain."

Step by Step Method

Step 1

Preheat oven to 175 C (350 F), and line baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer, whisk together sour cream, oil, sugar, vanilla, egg and egg yolk until smooth. Set aside.

Step 3

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.

Step 4

Scoop about 2 teaspoons of dough on 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 finished cookies a nice round shape.

Step 5

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.

Step 6

Only frost cookies when they are completely cooled, or frost the cookies just before serving them, so that the icing does not cause a problem when storing. Store cookies in an airtight container.

Step 7

NOTE; Cookies can be rolled in sugar before baking. Just spoon the dough into a bowl of sugar, and roll dough to coat. Form dough into balls and bake as directed.