Gluten Free SWIG Sugar Cookies


I gotta admit, I’m a total sucker for a good sugar cookie.  I’m a sugar cookie girl. They are about the best treat ever.  They are also (in my opinion) the hardest gluten free treat there is to make.  Maybe I’m wrong.  Maybe everyone else out there has figured out some magic way to make a delicious, soft gluten free sugar cookie and I’m the only one that doesn’t know about it.  If that’s the case, I wish someone would tell me.  The problem is that other types of cookies can rely on secondary ingredients to change the flavor and the texture to be more like a regular ones (peanut butter, chocolate chips, oatmeal etc.), but with sugar cookies, you’ve got nothing but flour… and a lot of it.


Here in Utah, we’ve got the Swig and all the other drive-thru soda/sugar cookie shops.  Apparently it’s a Utah thing, although I really don’t understand why the whole world hasn’t figured out that the best way to get your mid-afternoon caffeine and sugar fix is through the drive-thru.  Probably because Utah has an unusually high population of young, tired moms that don’t want to unload their minivan full of toddlers just to get a Diet Coke.  Anyway, the Swig seems to have brought the sugar cookie back into style, they are thick, they are soft, they are rich, they are pink and they are just so good.


My husband’s never had one (poor man) because, of course, he eats gluten free.  Lucky for us, I don’t, so this works out perfectly.  I love sugar cookies, I eat sugar cookies, I enjoy me a Swig sugar cookie, I bake gluten free, I bake gluten free Swig cookies… and now I share.

Let me warn you that this is kind of a time consuming process.  It isn’t a hard process, but, like most sugar cookie recipes, there’s a lot of chilling involved.

Fluffy Gluten Free Sugar Cookies

  • 4 ½ cups your favorite gluten free flour blend*
  • ½ tsp. xanthan gum
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup softened butter
  • 2 cups sugar
  • 3 eggs
  • ¼ cup full fat sour cream
  • ¼ cup cooking oil
  • 2 tsp. vanilla

Sugar Cookie Frosting

  • 1/2 cup softened butter
  • 1/4 – 1/3 cup full fat sour cream
  • pinch of salt
  • 1/2 tsp vanilla
  • 2-3 cups powdered sugar
  • food coloring of choice

*First – your flour blend.  Some like to buy theirs off the shelf, I like to mix mine.  I used a pretty common blend with these cookies – 2 cups asian white rice flour, 2/3 cup potato starch, 1/3 tapioca starch and 1 tsp. xanthan gum

  • Take your dry ingredients and toss them in a bowl together, mix them well and set aside.
  • Put butter and sugar in your mixer and beat well, until light colored and kinda fluffy then add your eggs, one at a time, mixing well between each egg.  Add the sour cream, oil and vanilla (as well as any other extracts you’d like.  Sometimes I put in a tsp. of lemon extract or coconut, whatever sounds good to you)
  • Once wet ingredients are all mixed well, add the dry ones.  No special way or anything, just don’t throw 4 1/2 cups of flour in your mixer and turn it on high. I speak from experience.  Mix it well and scrape the bowl to make sure you’ve got it all worked in. Your dough won’t be stiff like cookie dough usually is.  It will be pretty sticky, almost gummy, but it’ll taste good.
  • You can try to bake right away, but I prefer to stick my dough in the fridge for a few hours.  The cookies will hold their shape better and the dough is easier to work with.
  • When you are ready to bake, preheat to 350 and LINE YOUR COOKIE SHEETS WITH PARCHMENT PAPER.  I’m dead serious.
  • Take big scoops of dough (maybe 2 or 3 Tablespoons) and plop them on your cookie sheets, leaving plenty of room for them to spread out.  I like to shape them into sorta thick, disk shapes because it helps them to spread better as they bake.  Like so…


  • Bake for 8-9 minutes.  When you pull them out, they won’t look done in the middle.  Pull them out anyway.


  • Allow to partially cool on cookie sheet and transfer to a cooling rack to finish.
  •  CHILL THE COOKIES IN THE FRIDGE.  I know, you want to eat your cookie now, and you can, but the texture will be more crumbly, not thick and soft like a Swig cookie.  I stack them, put them in a tupperware with a lid, and give them a few hours.
  • Once cool, frost to serve with the frosting recipe listed and enjoy!


I hope this recipe works as well for you as it does for me.  My family loves these.  The kids just hound me, harass me, hover over me until I start handing them out.  They be good.

Did you know?


A big thank you to everyone who came to buy Mother’s Day cupcakes and bundt cakes yesterday.  I sold all but 4 cupcakes, and my family was pretty happy to have those left over for a snack this afternoon.  We loved the Hot Fudge Sundae cakes so much that I they are going on the permanent menu!

If people are interested, I’d love to do this again next month for Father’s Day, with some boy flavors.  My husband really wants Salted Caramel and Toffee and Maple Candied Bacon.


And while you’re enjoying them, did you know that all of my cakes are made completely from scratch? Completely. Many bakers (and most recipes you find online) will start with a box mix that you can add to. Many bakeries will even start with a premade mix that they will doctor up and sell as gourmet cake, but I don’t mess with those. I think that’s one of the reasons people like my cake so much… a lot of people don’t even know what good cake should taste like! No matter what you do to a box to make it better, it’s still going to end up tasting like Duncan Hines.

I even mix my own blend of gluten free flours instead of buying a mix from a store.  Store bought gluten free flour blends often have a variety of flours (including bean flours) that either have a strong, distinct flavor or are grainy as soon as they cool or both.  So I mix my flours, a batch at a time to make sure that the texture is as good as gluten free can get.


Mother’s Day Specials

Mother’s Day is it THIS SUNDAY! So in honor of all our moms, I’ve got a special going this weekend.

All Bundt Cakes $20
These are 10″ cakes that can feed the whole party, up to 20 people! And the non-gluten free eaters will love it too! I just served these cakes at a big family party where only 4 people actually had celiac disease, but more than 30 of us gobbled them up! Usually $30, so they’re at a great price this weekend.
Also, I’m going to be doing tasting boxes of gourmet cupcakes.  Usually, I require that you order a minimum of 12 cupcakes in each flavor when they are made to order, so this will be a chance for you to get a taste of everything! I’ll be making at least 8 different flavors, some chocolatey, some fruity, some vanilla-y.  I’m almost positive that there will be Nutella and Salt Caramel involved. All cakes will be boxed up professionally and ready to gift! I can put together a box for you, or you can come pick from the flavors yourself.
1 Cupcake   $2.50
2 Cupcakes $5.00
4 Cupcakes $10.00
6 Cupcakes $15.00
Everything will be ready for pick up Saturday.  Message or text me to reserve yours!

May the 4th be with you


We are pretty big Star Wars geeks around here.  Even me.  Actually, especially me. And in honor of the big day, I’m giving away free Star Wars Cupcakes!


Over the weekend, I picked up some mangos and made a mild, whipped cream cheese frosting for these cupcakes and they are SO good!  I have 18 of them looking for a home, and I might get baking again this afternoon…

Come by and pick one up today for FREE!  You can text or message me if you’d like me to hold one for you and for the address.  Spread the word and happy May the 4th from Bliss!

Birthday Season


DSC00174 Does anyone else have a ‘birthday season’ in their family? Somehow between my kids, my siblings and my nieces and nephews, I feel like we’ve had a party every other week since February.  That’s a lot of baking, my friends.  Not that I’m complaining, I just maybe need to take a hiatus from eating all the cake for a while.  A long while. DSC00162The really great thing about my cakes, is that even though there are only two people in the whole family that have celiac disease and really, legitimately can’t eat wheat, I’ve been baking for the whole family and extended family and neighborhood kids… and everyone loves to eat the same cake!  No one would ever think that they might not be eating wheat!  I hope that you’ll look at Bliss as a one stop cake shop to include the gluten free folk in your life and treat yourself at the same time!   DSC00153I made this cake over the weekend for my sister.  We are both coconut fiends, so this Toasted Coconut Layer cake (which is now listed in the menu section!) really hit the spot for dessert last night.  And breakfast this morning.  And a mid-morning snack.  Oh goodness.

Gluten Free Triple Berry Layer Cake


I’ve gotten such a great response to the pictures that I’ve posted about this triple berry ombre cake!  It really did turn out beautiful, which is largely due to all the berries.  If you even want to class up your dessert fast, go with berries for the win.  They are so simple and elegant and appetizing, you can’t go wrong.


This cake was made with my classic white cake batter and three different buttercream frostings make with blackberries, raspberries and strawberries.  I wish you could all taste the fresh buttercream!  There’s really nothing better.  I always use real butter and pure extracts in my frosting and try to keep them from getting too heavy so that they really are treat on the top of the cake, and NOT the part you scrape off because you’re drowning in it.


I’d like to figure a way to put it on my menu, but I’ll have to make some changes to it first.  I mean, I could bake this cake for exactly the way that it’s pictured, if you’d like one, but it was really a massive cake.  There was literally enough cake to serve up to 50 people… and it costs a lot to make a gluten free cake that large.  I’ll need to work on the proportions and try to get it on my menu.


I will also be trying to offer other ombre layer cakes with classic buttercream on my menu.  If it is something that you are interested in before I get all the details listed menu and pricing page, please got ahead and contact me directly.

Well, hello there!


Hi!  My name is Laura Stringham and I’m a gluten free baker. You should know, though, that while I do all my cooking and baking gluten free, I don’t eat that way myself and THAT, my friends, is why my cakes are so good.  I know what good cake should taste like.  I started cooking gluten free about 5 years ago, when my husband and daughter were both diagnosed with celiac disease, and like so many people that I talk to, our family knows the frustration of trying to make meals work, adapting our recipes and most of all, trying to find a decent treat.  Its a rough transition.  Many a tear have been shed in this house over wheat.

We started by trying to find decent store bought cookies and cupcakes and cake mixes.  Because that’s what you miss when you can’t eat wheat… the treats.  We’ve tried so many.  We’ve tried them from specialty stores and bakeries and while my celiacs were just grateful to have something that resembled a baked treat, as a flour eater, I wouldn’t even bother wasting the calories on most of them.  Somewhere along the way, something in me clicked, and I became determined to make gluten free cake and cookies that were every bit as good as regular ones.  You have no idea how much cake I’ve made over the past years and how many batches I’ve just had to throw away.  But it’s all paid off now, because I really believe that I can make a gluten free cake that is not only as good, but it is actually preferred over regular cake.

I’m so excited to share that cake with people out there everywhere, gluten free or not, who just want to eat really, really, really good cake.