Okay this post is a bit delayed since Christmas was a month ago, but I still wanted to share this cookie recipe since it’s a favorite!! Plus it doesn't have to be Christmas specific - we make these at Easter sometimes - and you never need a special occasion to make cookies ;)
I know holidays with food allergies can sometimes be difficult, and coordinating safe options for various events is challenging - especially when it comes to desserts.
But the best thing is when you bring desserts you can eat, and no one can even tell they’re allergy friendly!
That’s what I did this year, bringing these as well as a few other of my fav Christmas desserts to multiple family gatherings - and they were a hit at each!
This sugar cookie recipe I like to follow is adapted from “Bakin’ Without Eggs”, a cook book by Rosemarie Emro!
For the dough, you’ll need:
4 cups unbleached all-purpose flour
4 ¾ teaspoons baking powder
¼ teaspoon salt
1 cup dairy free margarine or butter, room temperature (I use Earth Balance sticks!!)
1 ¾ cups granulated sugar
½ cup water
2 teaspoons vanilla extract
(Makes approximately 3 dozen cookies)
Now, you can mix the ingredients in a large bowl with a handheld electric mixer, however, my family has historically broken handheld mixers doing this soooo I used a fancy schmancy KitchenAid mixer this year instead.
But! No worries if you don’t have a KitchenAid mixer, I recommend mixing with a handheld appliance in smaller batches just to be safe.
No matter what you use, simply beat together all of the ingredients on medium speed. I like to start at a slower speed and gradually increase in increments as the dough begins to form.
Pro Tip #1: You can always add a small amount of water if necessary to smooth out your dough!
After successfully making your dough, simply chill overnight and then you’re all ready to bake your cookies the next day!
When you decide to bake, preheat your oven to 375 degrees Fahrenheit.
You can roll out your dough to whatever thickness you desire, “Bakin’ Without Eggs” recommends about ⅛ inch thickness, and I probably eyeballed around there.
Pro Tip #2: I put flour on my hands (make sure they’re clean first!) as well as on the rolling pin to keep the dough from sticking.
Next, cut out your dough with your favorite cookie cutters! I used Christmas theme ones, but like I said earlier, cookies can be for any occasion.
Place your cut out cookies on a cookie sheet lined with parchment paper, and pop them in the oven for about 8-10 minutes or until slightly browned.
Pro Tip #3: If you don’t want the bottoms to continue to bake/get crispier after taking the cookies out of the oven, immediately remove them from the sheet and place them on wire racks to cool.
After the cookies have cooled completely comes the fun part!! You can decorate however you’d like, I kept it pretty simple.
If you know of a fire icing recipe you can definitely make that for the cookies, but I’m not that much of a baking pro so I instead used the Pillsbury vanilla frosting - free from dairy, eggs and nuts!
I topped mine off with some fun holiday sprinkles, and you’re all done! I’m not a master decorator just yet, but I promise they all taste the same even if not frosted perfectly ;)
And that’s the sugar cookie recipe!! I hope they’re just as big of a hit in your home as they are in mine :)
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