Instructions

• Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
• In a medium bowl, sift together 2 cups (240 grams) gluten free 1:1 flour, 1 Tablespoon cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Set the dry mixture aside.
• In a large bowl, with a hand mixer or stand mixer on high speed, cream 1/2 cup (1 stick) unsalted butter (softened to room temperature) and 3/4 cup granulated sugar until light and fluffy, about 2 minutes.
• Reduce the mixer speed to medium and add 1 large egg, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon almond extract (optional). Beat until combined.
• Add 1/4 cup sour cream and mix on medium-low until incorporated and the batter is smooth.
• With the mixer on low speed, gradually add the sifted dry ingredients to the wet ingredients a little at a time, mixing until just combined. Scrape down the sides and bottom of the bowl with a spatula and finish mixing so there are no streaks of flour.
• Using a 2 Tablespoon cookie scoop (or measure 2 Tablespoons), portion dough and roll each portion into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Cover one cookie with a small piece of parchment (to prevent sticking) and gently press the top of the cookie with the bottom of a glass until the cookie is about 1/4 inch thick. Repeat for remaining cookies.
• Bake in the preheated oven for 9 minutes, or until the edges are just beginning to turn slightly golden. Do not overbake.
• Remove the baking sheet from the oven and let the cookies sit on the sheet until they are cool enough to move, about 5–10 minutes. Transfer the cookies to a wire rack and cool completely before icing.
• While the cookies cool, make the icing: in a large bowl, combine 1/2 cup salted butter (or unsalted butter plus 1/4 teaspoon salt), 2 1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Mix on low speed until the loose sugar is incorporated and the mixture is crumbly.
• Add 2 Tablespoons milk and continue mixing until the icing is smooth and spreadable. If using food coloring (pink or another color), add a few drops now and mix until evenly colored.
• Fit a piping bag with a round tip or use a zip-top bag with about a 1/2-inch corner cut off. Pipe the icing onto each cooled cookie in a circular motion from the outside edge toward the center to create the classic Lofthouse look. Alternatively, spread icing with a knife and smooth the tops.
• Immediately add rainbow sprinkles (optional) so they adhere to the icing. Allow the icing to set before stacking or storing the cookies.