Gluten Free Swig Sugar Cookie CopyCat

There is a wonderful place down in St. George and Provo, Utah that is called Swig. It offers different flavored sodas, i.e. Mango Mt. Dew or "Dirty" Dr. Pepper (with coconut).  They are also known for their sugar cookies. I have always wanted to take my wife there, but since she can't have gluten, that option really wasn't an option. I started looking online for copycat recipes, that I could base my recipe off and I found one. Tonight for an after dinner dessert, I decided to give it a shot and it turned out well!

Ingredients:
Sugar Cookie:
1 C Butter (Room Temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Gluten Free Flour
2 t Xanthan Gum

Sour Cream Icing:
1/2 C Butter (Room Temperature)
3/4 C Sour Cream
1 2 lb Bag of Powdered Sugar
1 t Salt
1/4 C Milk
Red Food Coloring (3 Drops)

Misc. Ingredients:
1/4 C Sugar
Pinch of Salt

Directions for Sugar Cookie:
Cream Butter, Vegetable Oil, Sugar, Powdered Sugar, water, and eggs together for 2 minutes. Combine Dry ingredients together and slowly added into the butter mixture. Mix until everything is combined. The Dough should be a little crumbly and not sticky at all. Roll the dough into golf size balls and place onto cookie sheet.
The signature look of these cookies is a broken outside edge. This is done by mixing the misc. ingredients together. Then the next step is to take a round cup and place the base into the mixture of sugar and salt and then press down firmly into the middle of the dough ball. The outside edge will split some like what is shown in the picture above. If there is a lip formed, even better. You don't want the cookie to get too thin.
Once this is done, place in oven at 350 degrees F for 8 minutes.
Once they are done cooking, allow to cool and then place in the fridge in a sealed container to make them cold until you are ready to serve them.

Directions for the Icing:
Cream together Sour Cream, Butter, and Salt. Slowly add Powdered Sugar. When the mixture is thicker than icing, add the milk slowly. Continue mixing until the right consistency. I used a brand new bag of Powdered Sugar prior to starting, removed the 3/4 C for the cookies, and the rest of the powdered sugar for the icing. After it is done, add about 3 drops of Red Food Coloring to the mixture.
When you are ready to serve them, pull the cookies from the fridge and ice them. The icing should be room temperature and the cookies should be cold. ENJOY!