Facebook0Twitter0Pinterest42 These gluten–free sugar cookies were first place winners in “My Cookies are the Best” contest. Recipe creator, Jeanine Friesen took a traditional family recipe and made it gluten–free, including the classic pink icing. Ingredients Cookies: 1/4 cup (60 mL) sour cream 1/2 cup (125 mL) canola oil 1 1/4 cup (300 mL) granulated sugar 2 tsp (10 mL) vanilla extract 1 (1) large egg 1 (1) egg yolk 1 1/2 cup (325 mL) white rice flour 2/3 cup (150 mL) potato starch 2/3 cup (150 mL) tapioca starch 3 tbsp (45 mL) cornstarch 1 1/2 tsp (7 mL) xanthan gum 1 tsp (5 mL) baking soda 1 tbsp (5 mL) baking powder 1/4 tsp (1 mL) salt Frosting: 2 cup (500 mL) confectioners’ sugar (icing sugar), sifted 1/4 cup (60 mL) canola margarine pinch salt 1 tsp (5 mL) vanilla extract 3-5 tbsp (45- 75 mL) heavy cream (enough to get the consistency you want) colour-optional Directions Cookies: Preheat oven to 350 degrees F and line your baking sheets with parchment paper. In the bowl of a stand mixer, whisk together the sour cream, oil, sugar, vanilla, egg, and egg yolk until smooth. Set aside. Place all the remaining dry ingredients in a separate mixing bowl and whisk to combine. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until completely blended. Scoop 2 teaspoons of dough on your baking sheet, leaving 2-inches between cookies to allow for them to expand while baking. Dampen your hands with a small amount of water and roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape. Bake cookies in preheated oven for 12-13 minutes, or until just slightly browned around the outside. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely. Only frost cookies when they are completely cooled. I prefer to frost the cookies just before serving them, so that the icing does not cause a problem when storing them. Store cookies in an airtight container.NOTE: 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. Frosting: In a tall mixing bowl, beat all the ingredients with an electric mixer until smooth. Store in an airtight container until you are ready to frost the cookies. Facebook0Twitter0Pinterest42 Found Under: DessertsGluten FreeCanola OilBake / Roast Leave a Review Cancel reply You must Register or Login to post a comment.