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The Best Gluten-Free Pumpkin Sugar Cookies for Fall

The BEST Roll-Out Sugar Cookies with Cream Cheese Frosting {Gluten Free}

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Course: Dessert
Ingredients Method Notes

Ingredients
  

Sugar Cookie Dough
  • 1 1/2 cups sugar
  • 1 cup (2 sticks) butter
  • 1 cup sour cream
  • 1 egg
  • 2 tsp almond extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 5 cups gluten free flour blend*
Cream Cheese Frosting
  • 1/2 cup (1 stick) butter
  • 6 ounces cream cheese
  • 1 tsp almond extract
  • 4-6 cups powdered sugar
  • 1-2 tbsp milk as needed

Method
 

To make the cookie dough
  1. Preheat the oven to 425°F
  2. In the bowl of a stand mixer cream, the sugar and butter, until smooth, about 2-3 minutes.
  3. Add the sour cream, egg, and almond extract. Mix to combine.
  4. Next, add the baking soda and salt. Slowly add the flour, one cup at a time. Mix until dough forms.
  5. Roll out on a flowered surface to about a 1/4 of an inch thick (dough rises quite a bit). If dough sticks, re-roll and sprinkle surface with more flour (gluten free dough can be extra sticky. Cut into desired shapes.
  6. Place on an ungreased cookie sheet lined with parchment. Bake 5 to 7 minutes until golden brown on the bottom, but don't overcook! Let them cool completely on a wire rack.
Cream Cheese Frosting
  1. Cream together the butter and cream cheese until smooth. Add the almond extract. Slowly adding the powdered sugar, whip until nice and fluffy. Add milk to adjust consistency. Add more powdered sugar if nesscary. Add food dye if desired.
  2. Frost once cookies are completely cool.
    I like to let the cookies sit until the frosting hardens, and then either store in an airtight container in the fridge or store in the freezer in Ziploc bags with parchment paper between layers.

Notes

* I typically use the Cup 4 Cup gluten-free flour blend.