Gluten Free Lofthouse Frosted Sugar Cookies
These gluten free frosted sugar cookies are soft, pillowy, and topped with creamy frosting and rainbow sprinkles. A nostalgic bakery favorite you can enjoy right at home.
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Equipment
- electric mixer
- baking sheets
Ingredients
For the Cookies
- 2 3/4 cups Gluten Free 1:1 Flour Blend
- 1 tsp Baking Powder
- 1/2 tsp Fine Sea Salt
- 3/4 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg
- 2 tsp Pure Vanilla Extract
- 1/4 cup Sour Cream
For the Frosting
- 3 cups Powdered Sugar
- 3 tbsp Unsalted Butter (softened)
- 3 tbsp Whole Milk
- 1 tsp Pure Vanilla Extract
- Rainbow Sprinkles (for topping)
Instructions
- Whisk together the gluten free flour blend, baking powder, and fine sea salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until combined, then mix in the sour cream until smooth.
- Add the flour mixture to the wet ingredients and mix on low speed until a soft dough forms with no dry streaks remaining. The dough will be slightly sticky. Cover the bowl and refrigerate for at least 1 hour until firm enough to handle.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Scoop the dough into 1 1/2-tablespoon balls and place them about 2 inches apart. Gently flatten each ball to about 1/2-inch thickness using the bottom of a drinking glass.
- Bake for 10 to 12 minutes until the edges are barely set but the tops still look pale and soft. Do not let them brown at all. Let the cookies cool completely on the baking sheet.
- While the cookies cool, make the frosting by beating together the powdered sugar, softened butter, milk, and vanilla extract with an electric mixer until smooth and creamy. If the frosting is too thick, add milk a teaspoon at a time until spreadable.
- Spread a generous layer of frosting on each cooled cookie and immediately scatter rainbow sprinkles on top. Let the frosting set for about 20 minutes before serving.
Servings: 24 cookies
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 35g | Protein: 1g | Fat: 5g
Calories: 190kcal
Cost: $10