This easy recipe makes the best gluten-free soft sugar cookies. Inspired by the famous Lofthouse brand, these cookies are topped with frosting and finished with sprinkles.
Preheat oven to 325 degrees F. Line two rimmed baking sheets with parchment paper
Beat butter and sugar until fluffy on medium speed. Add the eggs, one at a time. Stop the mixer and scrape down the bottom and sides of the bowl. Turn mixer to low speed. Add the flour blend, baking powder, and salt. Mix for 15 seconds. Dough will be thick. Add the sour cream, vanilla extract, and almond extract. Mix until combined.
Scoop dough, about two tablespoons each, onto prepared baking sheets. Dip the bottom of a small glass into water. Press dough down until flat, abot 1/2-thick. Repeat, dipping glass in water as needed, until all cookies are flat.
Bake until cookies are set, about 16 minutes. Allow cookies to cool on the pan for two minutes before transferring them to a wire rack. Repeat with remaining dough.
Spread frosting on cooled cookies. Top with sprinkles, if desired. Store in an airtight container for up to four days.
Beat butter, confectioner's sugar, sour cream, and vanilla extract in a medium mixing bowl until smooth. Frosting will be thick. If frosting is too thick to spread, add additional sour cream, about one tablespoon at a time, until the correct consistency is achieved. Stir in food coloring if using. (For more than one color, divide frosting evenly among bowls and stir in food color.)