The recipe for these soft, airy Gluten Free Sour Cream Sugar Cookies helps my family maintain a family tradition. And it’s all in the pink icing.
There is not much better than walking into a house and being embraced with the aroma of something baking. When the kids get home from a day at school, it is a special treat to have some fresh cookies waiting for them. I admit though, with the shortage of time that everyone has, my favorite kind of cookies to make are drop cookies. They still have the same great smell when baking, but they don’t require all the extra work of rolling out the dough. 😉
These Gluten Free Sour Cream Sugar Cookies can either be rolled in sugar before baking, or topped with icing once they have cooled. After scooping the dough onto the parchment lined baking pan, you can also freeze them and store the frozen cookie dough in a zipper seal bag to bake another day, making it even easier the next time you want some fresh baked cookies. Cookies can be rolled in sugar before baking. Just spoon the dough into a bowl of sugar, and roll dough to coat in sugar. Form dough into balls and bake as directed.
Cookies can be rolled in sugar before baking. Just spoon the dough into a bowl of sugar, and roll dough to coat in sugar. Form dough into balls and bake as directed.
UPDATE: This recipe DID in fact win the My Cookies Are The Best Contest, and as a result I got to attend Canada’s first ever Food Bloggers Conference, which was amazing. Ellen Pruden from Manitoba Canola Growers also prepared my winning cookies on Great Tastes Manitoba! You can watch that HERE.