Sugar cookies and the holidays just seem to go together for me. Christmas cookies and sugar cookies in particular have special memories for me.
When I was growing up we would spend time each December making cookies with an older lady from our church who was like a grandmother to us. She had a large kitchen table and we would roll out the dough, help cut them out, and then frost them.
It was so much fun and my sisters and I would look forward to it every year. And sugar cookies are still one of my favorite things to make this time of year.
Since going gluten free I have worked on coming up with some new favorite sugar cookies that my whole family can enjoy.
This year I made a gluten free version of a lofthouse style sugar cookie and they turned out great. And by great I mean they were gone in no time.
Now, the first day I made these I did not think they were quite like a lofthouse style cookie, they were close, but not quite the same. The next day, when I ate one for a 10:oo breakfast, just keeping it real, they tasted just like a lofthouse style cookie.
The texture had changed a little bit as they sat overnight and I think they were even better the next day. Next time I make these I think I will make them one day and frost them the next. Either way you make these though they are really good!
Gluten Free Lofthouse Style Cookies
A make at home gluten free version of the popular bakery style cookies.
Ingredients
- 1 3/4 cups rice flour
- 1 cup sweet rice flour
- 1/3 cup cornstarch
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup sour cream
Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- pinch of salt
- 3 tablespoons milk
Instructions
- In a bowl wish together rice flour, sweet rice flour, cornstarch, xanthan gum, baking soda, baking powder, and salt. Set aside.
- In the bowl of a mixer cream the butter and sugar for several minutes until light and fluffy.
- Add eggs one at a time and beat until well mixed in.
- Add the vanilla and sour cream and beat just until combined.
- Add the dry ingredients to the butter mixture and mix just until combined.
- Divide dough into several chunks and place on a pieces of plastic wrap. Flatten chunks and cover in plastic wrap. Refrigerate for several hours or until chilled and firm.
- Lightly dust counter or silpat type mat with sweet rice flour. Take dough out from the refrigerator and place on dusted surface. Roll dough out into 1/4 inch or so thickness. (If the dough is too firm let it sit out for just a few minutes before you start rolling it out.)
- Using a cookie or biscuit cutter to cut into circles and place on a baking sheet.
- Bake at 375 for 6-7 minutes or until done and slightly golden around the edges. You do not want to over cook these.
- Remove to wire rack and cool.
- Let cool completely and then frost with the recipe below.
Frosting
- Combine ingredients and beat well until smooth. Add food coloring if desired.
- Frost cookies and serve.
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 54mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Recipe adapted from Two Peas and Their Pod lofthouse sugar cookies.
Hmm, Lofthouse sugar cookies were addictive even though I could never figure out *why* I liked them. When I thought about it, I considered them somewhat pasty and bland. I wonder if the rice flour combination with the sour cream actually makes them better than the original? (This is also something along the lines I was thinking about with your GF Molasses cookie. I’ll post my thoughts about that there.)
I made these this afternoon. They are fantastic! I haven’t had a cookie I’ve really loved since going gluten free a year ago! This will become one of my go-to recipes. Thanks!
Thank you so much! Comments like yours are why I love sharing gluten free recipes. Thanks for letting me know how much you enjoyed them. Merry Christmas!
Hello Lynn,
I’m going to try this recipe tomorrow. Have you ever made these without the eggs? There is a child in my daughters class that cannot have eggs and it’s difficult to find a recipe. These look delicious! I like that the ingrediants are readily available. Sometimes GF calls for a variety of flours and things I don’t have in my kitchen. I am very thankful for all the recipes you have shared.
All the best! Heather
I have not tried these without the eggs. If you have used an egg replacer in other cookie recipes, it might be worth trying in this one. Sorry I can’t be of more help on that.
A good friend of mine was in tears today because of these cookies. I gave her the recipe link before Christmas to try for her family, as her two daughters have celiac. They just this week tried them out, because one daughter is on a basketball team and one of the grandmas wanted to make heart sugar cookies for the whole team.
I know you know the struggle of not getting to eat what everyone else does, and always having a “different” treat. Well, I saw these cookies, heart-shaped, side by side with the “regular” sugar cookies and I truly could not tell the difference. She hadn’t tasted them yet, but was SO excited on Thursday that they even looked the same.
Then this morning I saw them at another ballgame. (That’s all we do these days… 😉 ) She said, “Amy, those cookies! I’m ready to cry again! The whole family loves them. We all love them. You have NO IDEA how wonderful it is to have sugar cookies again!”
She was seriously in tears, and it made my day. Thank you for sharing!
You did it again Lynn! I’m so happy with this recipe! My boys absolutely love them. This is going to be my sugar cookie recipe from now on.
Is there something I could use to substitute for the sour cream? Can’t have dairy.
The sour cream adds moisture and makes the dough soft. I think there is a dairy free sour cream isn’t there? I have not tried it, but I am guessing something like that might work, but I have not tried it.