Soft and delicious, these gluten-free sour cream cookies are insanely good! So tasty that your gluten-free skeptic friends and family won’t even know the difference! You are going to love these easy gluten-free sour cream cookies!
Sour cream cookies, ever had one? Many people mistake these cookies at first glance for plain old sugar cookies. Boy are they always pleasantly surprised! With a touch a nutmeg and the soft moisture of the added sour cream, these cookies are SOOOOOO much better!
I’ll be honest. I have never liked sugar cookies. They are just, well, boring. All they are good for is making fun shaped cookies and then being able to decorate them with frosting.
That is why I really enjoy these sour cream cookies. They are just as easy to form and decorate as sugar cookies except they taste a WHOLE lot better. These are seriously some of my favorite cookies ever!
Gluten-Free Sour Cream Cookie Dough is Sticky
This gluten-free sour cream cookie dough is sticky, but there is no need for alarm! Chill the cookie dough for about 30 minutes before baking. This will help the dough not to be as sticky and will be much easier to form into balls.
Great Recipes for Cookie Cutouts
These cookies really work for forming into shapes. These are actually our go-to recipe whenever my boys want fun shaped cookies for holiday activities or just because. We made these for our Caroling Party and they were a big hit!
Gluten-Free Sour Cream Cookies
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 2/3 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup sour cream
Instructions
- Heat oven to 425 F. Mix the butter, sugar, egg, and vanilla. In a separate bowl stir the dry ingredients, then add to sugar mixture alternatively with sour cream.
- Place dough batter balls on greased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool completely before frosting (or just eat them plain!).
Notes
Take it from me and don’t take the chance of turning your blender on while your baby is sleeping… he will not stay sleeping.
Hi there.. have you tried using yogurt instead of sour cream? I would have to use almond milk yogurt.. We are dairy free. I have a butter substitute already. thanks
Yes, I have replaced the sour cream for yogurt and it works great!
I did use organic sugars and organic dairy and eggs today. They are very good. Thank you again.
Ok … these are really good! As good as gluten filled sugar cookies. Thank you for the recipe. 🙂
🙂 So glad! Thanks for letting me know JoAn! They freeze well too… if your family can refrain from eating all of them before that! 😉
Thank you for responding 🙂 I am in the process of making a batch right now. I am going to try them as balls first and if I have success, then I will make some Christmas cut out cookies. I tried making grain free/sugar free cut out cookies last year and they were terrible. I decided I was going to try just gluten free this year and forget the sugar free … after all they are a treat. 🙂
Have you tried using organic sugars? I usually use organic sugar I pick up from Trader Joes (but I have seen it more and more at other stores) when I make these and they turn out really yummy. Hopefully you don’t have the same experience as last year!
I’m going to make these cookies today. 425 seems really high for cookies … it’s that a correct temp? Thank you.
Hi JoAn! It does seem high, but 425 is correct. I always take them out a little earlier if I make smaller cookies. Will you be making them as shapes like a batch of sugar cookies? This dough is perfect for that! Hope you enjoy them! 🙂
I’ve never had sour cream cookies but they sound delicious, I’m going to have to try them
I don’t think you will be disappointed Michelle! (o: