These bakery-style rounds bake up thick and soft with just-set edges and matte tops, the kind of texture that stays pillowy for days. Vanilla and a touch of sour cream keep the dough tender, and chilling before rolling means clean, even circles with none of the puffing or spreading you get from warm dough. The buttercream on top is whipped until pale and fluffy, then piled on generously with an offset spatula so every bite gets that classic sweet, creamy finish. Add sprinkles or a swirl of food coloring and you've got a cheerful, bakery-worthy cookie that's easy to dress up for any occasion. It's a dependable one to add to a gluten free baking rotation whenever a soft, frosted sugar cookie is the goal.
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Learn more →24 servings
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
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until 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 light and fluffy, about 3 minutes.
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