These soft, pillowy sugar cookies are the mall-bakery classic done right at home, with a thick, tender crumb that stays pale and matte instead of browning at the edges. The dough comes together with butter, sour cream, and vanilla for that signature melt-in-your-mouth texture, then gets rolled thick, cut into rounds, and baked just until set. A fluffy buttercream frosting swirled on top with a pop of gel color and rainbow sprinkles makes these feel like a bakery case favorite. The whole batch works beautifully for egg free baking, so everyone at the party can grab one without a second thought. Chilling the dough before rolling keeps the shape crisp and the texture just right, making this a reliable go-to for birthdays, bake sales, or whenever a frosted cookie craving hits.
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Whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt in a medium bowl until evenly combined. Set aside.
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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