I love soft sugar cookies and this one works great. You'll have to practice to get a feel for how much flour to use when rolling it out. I recommend putting the dough in the fridge or freezer for a while so it's less sticky and rolls out better.
Sugar Cookies
1 cup butter
1 cup sugar
2 eggs
1/2 tsp Vanilla
3 cup gluten-free flour
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1. Cream butter and sugar.
2. Add eggs and vanilla. Mix well.
3. Combine dry ingredients and add to creamed mixture with sour cream; mix until smooth.
4. Cover bowl and chill bowl at least 1 hour.
5. On rice floured surface, roll out to 1/4 inch thickness. Cut into desired shapes. (I have also just rolled them in balls and then flattened them after placing them on the cookie sheet.)
6. Place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Do not over bake. Tops should be firm enough to hold their structure when lightly pressed. If they are starting to turn golden, they are definitely done.
7. Remove cookies to wire rack or paper towels to cool.
8. If desired, frost when cookies are no longer warm; color frosting if desired.
The original recipe claims this makes 3 dozen cookies. I recently made some and didn't make them very large. I got closer to 5-6 dozen.
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