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Awhile back, I did a little research on the different types of cookies and how to get those different types (thick and chewy, thin and crispy, etc). One of the things I learned about the use of baking soda and baking powder, and why you use those ingredients. Baking soda is needed when a recipe has an acidic ingredient. When a recipe calls for both baking soda and baking powder, the baking powder does the majority of the leavening, whereas the baking soda is there to neutralize the acidic ingredient. In the case of this recipe, we wanted to have a plump cookie, that was chewy, and soft. So we used both baking soda and baking powder WITH sour cream. The results were amazing!
- 1 Cup White Granulated Sugar
- 1/2 Cup Salted Butter softened
- 2 Large Eggs
- 1/2 Cup Sour Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3 Cups Gluten Free Flour
Preheat your oven to 350°.
In your large mixing bowl, add your softened butter and sugar and mix well with your stand or hand mixer. About 2 minutes.
Next add the sour cream and mix for about 1 minute. Add your eggs, one at a time and mix for about 1 minute.
Add your vanilla, baking soda, baking powder, and salt and be sure to mix well with your stand or hand mixer.
Now add your gluten free flour and begin mixing with a spoon. With this type of dough, I find it easier to mix for awhile with a spoon, but ultimately end up mixing with your hands. Do not use a hand or stand mixer. Gluten free flour is finicky and it does not like to be over mixed!
Using a spoon, scoop a little cookie dough into your hand, roll into a ball, and then slightly flatten before placing on the cookie sheet. Bake for 8 minutes. Allow the cookies to sit on the cookie sheet for a few minutes before moving to your cooling rack.
Once cooled, frost with your favorite frosting. We bought the Pillsbury frosting and used food gel to color it!
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Other Cookies You Should Try
We have a lot of cookies here on Diaries of a Domestic Goddess that you should totally try.