Gluten Free Sour Cream Cut-Out Sugar Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

Gluten Free Sour Cream Cut-Out Sugar Cookies

These classic cut-out cookies bake up with soft centers and just-set edges, ready for a smooth, sweet icing finish. Sour cream gives the dough a tender, slightly tangy richness that holds its shape beautifully when rolled and cut, so your favorite cookie cutters come out crisp and clean. A touch of vanilla and almond extract rounds out the flavor, while the simple powdered sugar icing sets into a firm, glossy coat perfect for decorating with gel food coloring. Chilling the dough before rolling is the real trick here, keeping every shape sharp through baking. This is a solid choice for a gluten free cookie swap or holiday platter, delivering that same nostalgic bakery-style bite everyone expects from a decorated sugar cookie.

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Ingredients

24 servings

For the cookies

2 ¾ cups all-purpose flour
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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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
3 tbsp full-fat sour cream
2 tbsp whole milk
1 ½ tsp vanilla extract
¼ tsp almond extract (optional)

For the icing

2 cups powdered sugar, sifted
3–4 tbsp whole milk
½ tsp vanilla extract
gel food coloring (optional)

Instructions

1
Whisk together the flour, baking powder, baking soda, 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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