Recipe
Dessert
Gluten-Free Sugar Cookies with Lemon Frosting
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 35
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. Bob's Red Mill gluten-free all-purpose flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee salt | ||
| 1 ¼ c. Hy-Vee butter, softened, divided | ||
| 1 ¾ c. Hy-Vee granulated sugar, divided | ||
| 1 Hy-Vee egg | ||
| ½ c. Hy-Vee sour cream | ||
| 2 c. Hy-Vee powdered sugar | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| 1 tbsp. water |
Directions
- Sift together flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together 1 cup butter and 1-1/2 cups granulated sugar until smooth. Beat in the egg and sour cream until well blended. Stir in the sifted ingredients.
- Preheat oven to 375 degrees. Form dough into balls and roll in remaining 1/4 cup granulated sugar. Press flat.
- Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make frosting, beat together remaining 1/4 cup butter, powdered sugar, lemon juice and water. Frost cookies when cool.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 115mg
- Total Carbohydrates: 29g
- Protein: 2g