Sugar Cookies (Gluten-free, Dairy-free, tree nut-free, peanut-free, nightshade-free)

I love to garden.  For the past few years I have not grown tomatoes.  I found it really hard to have a vegetable garden without tomatoes.  So this year I planted a few plants and have been giving the tomatoes to friends.

I try to take a turn through the garden multiple times a day and enjoy taking my morning coffee or an afternoon snack out to enjoy while watching the pollinators buzz around.

These little sugar cookies are so wonderful and they are good coated with sparkling sugar or without the crunchy coating.  These are definitely one of those “people will never know” food allergy friendly treats.

Gluten-Free Dairy-free Sugar Cookies

  • Servings: approx. 36 cookies
  • Difficulty: easy
  • Print

Cygnet Organizing LLC Sugar Cookies


  • 2 cups sugar
  • 1/2 cup Earth Balance Soy-free butter
  • 1/2 cup shortening
  • 3 egg yolks
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 3/4 cups Namaste flour
  • Sparkling sugar (icing sugar)


  1. Cream together sugar, butter substitute, shortening, egg yolks and vanilla.
  2. Mix in baking soda, cream of tartar, and flout until combined.
  3. Cover dough and refrigerate for at least one hour.
  4. Preheat oven to 300 degrees F.
  5. Using a tablespoon or small scoop make one inch balls out of the chilled dough.
  6. Roll the dough balls in  the sugar and place on a cookie sheet.
  7. Bake for 13 minutes.
  8. Cool on the pan and then transfer to cooling rack or plate.
  9. Store in an airtight container.

Enjoy these little crunchy cookies anytime of day! – Susan B.