You 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 I originally made 1/3 batch – I’m glad I did, because I couldn’t stop eating them, but I’m sad because they’re all gone!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
- In a medium bowl whisk together your dry ingredients
- Cream your butter and sugar until light and fluffy. Add eggs, one at a time until fully mixed.
- Add in the vanilla and sour cream on low until combined
- Slowly add in your dry ingredients. I did 1/3 at a time so I didn’t have a flour explosion.
- 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.
- Place in the refrigerator for at least 2 hours or until firm
- Preheat your oven to 425 degrees. Prepare a cookie sheet with parchment paper and set aside.
- 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
- In your mixer cream together your butter and vanilla
- Slowly add in your sugar (if you go too fast it will explode all over your kitchen)
- When your sugar is fully incorporated add in the pinch of salt and then heavy cream 1 tablespoon at a time.
- 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!
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
- In a medium bowl whisk together your dry ingredients
- Cream your butter and sugar until light and fluffy. Add eggs, one at a time until fully mixed.
- Add in the vanilla and sour cream on low until combined
- Slowly add in your dry ingredients. I did 1/3 at a time so I didn't have a flour explosion.
- 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.
- Place in the refrigerator for at least 2 hours or until firm
- Preheat your oven to 425 degrees. Prepare a cookie sheet with parchment paper and set aside.
- 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.
- Cool completely then frost.
lol– ok you found my weakness– I love cookies, and chocolate– I guilty of always munching on them
[…] cookie baking has begun! And this year I’m changing it up a bit. Normally I make our holiday sugar cookies and use a traditional biscuit cutter to make round cookies. Yes, I have bins of shapes of cookie […]