Step 1

In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) add the butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.

Step 2

Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined.

Step 3

With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the other 1/2 of the flour and mix until incorporated. Scrap down the sides and bottom of the bowl then mix again until totally combined.

Step 4

Divide the dough into two flattened balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.

Step 5

Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.

Step 6

Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the desired thickness on the lightly floured surface. (Tip: For a soft sugar cookie, roll the dough until it is about ¼-inch thick. For crisper cookies you can roll the dough thinner to ⅛ inch. I prefer ¼-inch thick cookies!)

Step 7

Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan.

Step 8

Bake the cookies for 9-11 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Step 9

In a medium bowl, combined all ingredients. Using a hand mixer, whip until light and fluffy.  Add a little more milk if the frosting is too thick, or more powdered sugar if it’s too thin.

Step 10

Frost the cookies as desired. Enjoy!