Gluten Free Sugar Cookies

Sorry it has been a while, but I have had a few things pressing my time as of late! The first it this furry little bundle of love! His name is Dash. We adopted him from the local humane society when he was 3 months old and we have never looked back. He is Border Collie /Aussie mix and loves long walks, my slippers and food! I have been working on a few recipes for him too, that I can share so that is also exciting! Did you know that wheat is hard for dogs too? It is fun having a buddy in the house with me to share this with!

The other thing that has taken the majority of my time is my thesis. I have had several bumps in the road and this 2 year process is now pressing 3 years, but I just got the statistics back and am tickled with the results! All my hard work is finally paying off.

Well enough about me and the time I never seem to have. Here is the real reason you want to visit my blog. I made gluten free sugar cookies yesterday for a Relief Society activity we had last night. They were such a hit. We have 6 of us in the ward that are Celiacs/GI so I have started to try and make treats that they can have. Now I am not lying when I say this, but I actually had one sister who is not Celiacs/GI say that she preferred the GF ones to the regular ones. That was quite a compliment! All of the credit has to go to Marie Taylor, my roommate's mom, for this incredible recipe that I changed to GF.



Gluten Free Sugar Cookies Marie Taylor


½ c butter softened
1 c sugar
1 egg
¾ tsp vanilla extract
¾ tsp lemon extract
½ c sour cream
2 ½ c white rice flour
1 c tapioca flour
1 Tbsp guar gum
½ tsp salt
1 tsp baking soda


Cream the butter and sugar; add the egg, vanilla and lemon extracts and sour cream. Mix until smooth. Add dry ingredients and mix until well incorporated. Refrigerate over night. Roll out to desired thickness and cut. Place on cookie sheet and bake at 375* for 6 ½ - 7 ½ min depending on thickness. Remove from sheet immediately and cool on a rack until ready to frost.

*this does include dairy with the sour cream and butter, but both can be substituted with non-dairy products
** I also choose to use guar gum rather than xantham gum because xantham gum is a corn derivative and I am allergic to corn. I believe that you can exchange them 1:1, but don’t quote me on that!