gluten free lofthouse cookie recipe

Holiday Sugar Cookie Recipe – Gluten Free!

Gluten Free Sugar CookiesYou know those thick and fluffy sugar cookies you get at the bakery or can buy at the store? My favorite use to be the Lofthouse cookies – we even called them cookie-crack because they are so good you can’t stop eating them. A fellow blogger asked me if I knew of a recipe for them and I had to sadly say no- unfortunately they don’t make them gluten free.

I started to dig and I found a recipe to make some similar on the Brown Eyed Baker‘s website. I took her recipe and adapted it to be gluten free (very few changes) and wow – they’re perfect! Fluffy, cake like cookies with that thick frosting! Delicious! Once you make them yourself you’ll never buy store bought again!

*Warning* Not only is this recipe delicious and addicting – it make 5-6 DOZEN cookies! I originally made 1/3 batch – I’m glad I did, because I couldn’t stop eating them, but I’m sad because they’re all gone! 

Ingredients

  • 4 cups White Rice Flour*
  • 2 cups Expandex/Tapioca Starch*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sour cream

* To make this gluten-full use 6 cups all purpose flour

Directions

  1. In a medium bowl whisk together your dry ingredients
  2. Cream your butter and sugar until light and fluffy. Add eggs, one at a time until fully mixed.
  3. Add in the vanilla and sour cream on low until combined
  4. Slowly add in your dry ingredients. I did 1/3 at a time so I didn’t have a flour explosion.
  5. Separate your dough into 2 parts and put in plastic wrap. Fold the plastic wrap over it completely and smooth out into rectangles about 1 1/2 inches thick.
  6. Place in the refrigerator for at least 2 hours or until firm
  7. Preheat your oven to 425 degrees. Prepare a cookie sheet with parchment paper and set aside.
  8. Flour your counter top with rice flour and place your dough on top – add more flour to the top of the dough. Roll your dough out to about 1/4 inch thick (don’t go too much thinner or your cookies wont be as flaky. With a 2-3 inch bisquit cutter (or glass cup) cut your cookies. Use your spatula to put your cut cookies onto the cookie sheet and bake about 7-8 minutes.

Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 6 tablespoons heavy cream

Directions

  1. In your mixer cream together your butter and vanilla
  2. Slowly add in your sugar (if you go too fast it will explode all over your kitchen)
  3. When your sugar is fully incorporated add in the pinch of salt and then heavy cream 1 tablespoon at a time.
  4. Frost your cookies when they are completely cool then decorate as you see fit!

*Make sure you let your frosting fully set before you put your cookies in a container or stack them. They can store for several days in an airtight container but they wont last that long!

This would be a great recipe to try with your cookie cutters at the holidays to get fun shaped sugar cookies! Let me know if you try it!

Holiday Sugar Cookie Recipe – Gluten Free!

Holiday Sugar Cookie Recipe – Gluten Free!

Ingredients

  • 4 cups White Rice Flour*
  • 2 cups Expandex/Tapioca Starch*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sour cream

Instructions

  1. In a medium bowl whisk together your dry ingredients
  2. Cream your butter and sugar until light and fluffy. Add eggs, one at a time until fully mixed.
  3. Add in the vanilla and sour cream on low until combined
  4. Slowly add in your dry ingredients. I did 1/3 at a time so I didn't have a flour explosion.
  5. Separate your dough into 2 parts and put in plastic wrap. Fold the plastic wrap over it completely and smooth out into rectangles about 1 1/2 inches thick.
  6. Place in the refrigerator for at least 2 hours or until firm
  7. Preheat your oven to 425 degrees. Prepare a cookie sheet with parchment paper and set aside.
  8. Flour your counter top with rice flour and place your dough on top - add more flour to the top of the dough. Roll your dough out to about 1/4 inch thick (don't go too much thinner or your cookies wont be as flaky. With a 2-3 inch bisquit cutter (or glass cup) cut your cookies. Use your spatula to put your cut cookies onto the cookie sheet and bake about 7-8 minutes.
  9. Cool completely then frost.
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