Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 30, 2012 at 4:38 pm
Thank you for this recipe! Is it my imagination or could this be changed a tiny bit to make a sour cream Snickerdoodle cookie? My dear Aunt Fern used to make a sour cream Snickerdoodle but sadly didn’t leave any recipes. She was the best baker & teacher.
October 30, 2012 at 7:51 pm
I think they could! You could just roll them in a cinnamon/sugar mixture before baking! 🙂
October 31, 2012 at 11:19 am
Another great cookie recipe! I love the picture. It just makes me want to eat of of them, or maybe two!
THanks for entering the My cookies are the Best conference.
November 1, 2012 at 3:54 pm
These cookies look so pretty..I’m sure they disappeared quickly.
Heavy Hedonist says
November 2, 2012 at 11:49 am
Thanks for this– I’ve been looking for a special, but not stressful, cookie to make at my family’s holiday cookie bake. Which is stressful enough! And my niece is on a GF diet, so this is perfect. And looks delicious.
November 2, 2012 at 1:43 pm
These turned out wonderfully! I did the little balls rolled in sugar for my first batch which were nice (tops were a bit cracked but cookie held together). For the next batch I went ahead and rolled them out and used cookie cutters (had to use a little water to moisten for the rolling out process) and they turned out perfectly even and smooth. My kids absolutely loved them. I’ll be frosting some for my son’s soccer team party this weekend since both he and his best friend are gluten free they can finally have a treat to enjoy. Thanks for this great recipe, we have our official holiday sugar cookie.
November 6, 2012 at 8:49 pm
Oh I am glad someone has tried with cookie cutters! Growing up one of our halloween and christmas traditions were making sugar cookies and cutting them out to holiday shapes, we would spend a night as a family icing and sprinkling them! I am excited to do this again! Thanks for the wonderful recipe Jeanine!
November 9, 2012 at 9:51 am
What is the texture of these cookies like? With traditional baking, I loved to make the soft, cake-like sour cream cookie. Last year, shortly after figuring out my gluten issues, I made the traditional ones for everyone else, but wound up with eczema on my hands from handling the dough. I’ve been looking for a gluten free recipe that would come close, since I don’t care for a crisp sugar cookie. I’m hoping the sour cream would lend the same properties to a gluten free cookie as a traditional wheat flour cookie. I would certainly appreciate some insight. Thanks!
Laura Drury says
December 4, 2012 at 4:32 pm
Thank you so much for this recipe! I could not keep my kids away (and they can have gluten) My husband has not had a good sugar cookie in 12 years, until now!! Can’t wait to try other recipes on this site!
December 30, 2012 at 10:59 am
Jeanine is making me a believer when it comes to gluten-free baked goods, and I’m not even a baker. It takes me forever to put everything together and actually get them done. I would rather “order” from her if she had a bakery. I have tried two cookie recipes (both delicious), and her biscuit recipe (love these), and look forward to her book. One of these days I might get brave enough to try the cinnamon rolls, she makes them look not so difficult.
August 11, 2013 at 8:51 pm
How long can you freeze the dough for? Is it a good idea to form the dough into balls first and then freeze?
Jeanine Friesen says
August 12, 2013 at 12:02 pm
Here’s some tips on freezing cookie dough from http://www.allrecipes.com
Freezing Cookie Dough
Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. Use these tips for freezing:
Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer.
Write the type of cookie dough and the date it was frozen on the outside of the package.
When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.
These cookie doughs freeze the best:
Hope that helps, Kendra! I think if you scooped them into cookies and froze them, they may not have as long a freezer life as freezing the dough all together. More chance of them getting freezer burn.
Avoid freezing cake-like cookies and cookies that have a very liquidy batter, such as madeleines and tuiles.
December 14, 2014 at 1:43 pm
Would it be possible to make these with a pre mixed GF baking flour like the brand Pamela’s? And if so, how much flour would I use?
[…] MANITOBA: Jeanine (@bakingbeauties) from The Baking Beauties from rural Manitoba with Gluten-free sour cream sugar cookies […]
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