Sour Cream Sugar Cookies

I found this recipe here, and tested it out yesterday. It was a great success, and everyone in my family liked them. Hooray! I've been wishing for some sugar cookies.


Ingredients:

• 1/4 cup sour cream
• 1/2 cup oil (I used canola)
• 1 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 egg yolk
• 1 1/3 cup white rice flour
• 2/3 cup potato starch
• 2/3 cup tapioca starch
• 3 Tbsp cornstarch
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F and line your baking sheets with parchment paper.
2. In the bowl of a stand mixer, whisk together the sour cream, oil, sugar, vanilla, egg, and egg yolk until smooth. Set aside.
3. Place all the remaining dry ingredients in a separate mixing bowl and whisk to combine.
4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until completely blended.
5. 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.
6. 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.
7. Only frost cookies when they are completely cooled. 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.