Gluten-Free Lofthouse Cookies
POV: it’s the early 2000s and it’s your birthday. You brought lofthouse cookies to school to celebrate. The Princess Diaries 2 just came out, and you’re going to the movie theater after school with friends to see it. Life is good.
Equipment
- Two mixing bowls
- A spatula
- A round cookie cutter
- A rolling pin
Ingredients
- 1 stick unsalted butter melted
- ¾ cup granulated sugar
- 1 egg
- ⅓ cup sour cream
- 1 teaspoon of vanilla extract
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cup gluten-free flour
- 1 recipe Buttercream frosting
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Mix the butter, sugar, and egg together until combined. Add in the sour cream and vanilla.
- Combine the flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients. Combine completely.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll the dough out on a floured surface using a rolling pin. Use a round cookie cutter to cut circles in the dough. Line the cookies on the prepared baking sheet.
- Bake in the oven for about 12 minutes. Make sure that the cookies are not golden brown on the edges yet. If the cookies are golden brown, you've cooked them for too long.
- Once the cookies are completely cool, frost with buttercream frosting and top with confetti sprinkles.
- Store the cookies in an airtight container at room temperature for up to seven days.
Notes
If the cookies are golden brown, you've cooked them for too long.
Tried this recipe?Let us know how it was!