Gluten Free Lofthouse Style Sugar Cookies
Soft, pillowy, and topped with a cloud of buttery frosting, these sugar cookies are the kind of treat that disappears fast at any gathering — and this batch makes a generous 24. The secret to that signature cakey texture is sour cream in the dough, which keeps every cookie tender and moist without any wheat flour in sight. A gluten free flour blend combined with xanthan gum (or skipped if your blend already contains it) does all the structural heavy lifting, so you get that classic Lofthouse bounce in every bite. Chilling the dough before rolling is a key step here — it firms everything up so you can cut clean rounds without the dough sticking or spreading. The frosting is a simple whipped butter and powdered sugar situation spiked with vanilla, and it pipes on beautifully whether you go pastel pink, classic white, or any color in between. Sprinkles are optional, but honestly, why would you skip them? These are the cookies people ask you to bring to every party once they find out you made them.
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Learn more →Ingredients
24 servings
For the cookies
- 2 ½ cups gluten free flour blend
- 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
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup sour cream
- 1 ½ tsp vanilla extract
For the frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp milk
- 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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