Sour Cream Sugar Cookies

1 cup sugar

½ cup butter

½ cup (4 oz) sour cream

1½ tsp GF vanilla

1 egg

2½ cups flour or 2½ cups America’s Test Kitchen GF flour blend + ½ & 1/8 tsp xanthan gum or 1½ cups GF white rice flour + 1 cup GF millet flour + ½ & 1/8 tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Sugar to roll cookies in (for Christmas I mix white & red or green sugar, you can use any color sugar, even mix & match colors – be creative!)

Mix sugar, butter, sour cream, vanilla & egg until well blended. (Don’t worry if the butter is not perfectly smooth)

Whisk together flour, xanthan gum, baking powder, baking soda, & salt.

Mix flour blend into butter mixture until well combined.

Drop by teaspoonfuls into sugar & roll to cover all sides. 

Place on baking sheet with parchment paper. (If you don’t have parchment paper, you can put them directly on the baking sheet, but lightly spray it with a GF baking spray – the sugar can make them a little sticky when trying to remove from the pan.)

Bake at 400° for 6-8 minutes.

Cool on wire rack.

Notes:

If you find your dough a little too soft &/or sticky, try covering it & putting it in the refrigerator for 30-60 minutes.

The original recipe says to flatten slightly with the bottom of a glass. But I found when using GF flour, this doesn’t make much difference. But if you like a flatter cookie, you can do this. Either method (flattening or not) gives you a nice soft sugar cookie.

Keep an eye on the cookies when you put them in the oven, the bottoms can get very brown if you over bake them. If you find the bottoms getting too brown & the cookies not quite done, just move your oven rack up one notch from the center.