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!