Dairy Free Gluten Free Lofthouse Style Sugar Cookies

Total time1 hr 44 min

Prep time30 min

Cook time14 min

Dairy Free Gluten Free Lofthouse Style Sugar Cookies

These soft, pillowy cookies are exactly the nostalgic bakery-style treat you want, with tender edges and a pale, matte top that never gets crisp or browned. The dough comes together with a touch of sour cream for that classic melt-in-your-mouth texture, then chills until firm enough to roll and cut into perfect rounds. Once baked and cooled, each cookie gets swept with a thick, fluffy layer of vanilla frosting and finished with a shower of rainbow sprinkles for that unmistakable Lofthouse look. The gluten free flour blend keeps the crumb soft and light, so you're not sacrificing any of that signature bakery-case texture. This one's a great pick for a dairy free dessert table, whether you're making them for a birthday, a bake sale, or just because. Tint the frosting any color you like and let it set before stacking, and you've got a batch that disappears fast.

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Ingredients

24 servings

For the cookies

2 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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1 tsp baking powder
½ tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
⅓ cup sour cream
1 ½ tsp vanilla extract

For the frosting

½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
1 pinch salt
gel food coloring, any color (optional)

For serving

rainbow sprinkles (optional)

Instructions

1
Whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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