Sugar cookies and glossy royal icing easily made dairy-free and egg-free.
These cookies are perfect: soft and chewy, no spreading, with glossy vibrant icing.
See our recipe and tips below!
Holidays, celebrations, parties…
nothing says “a good time” like festive sugar cookies.
And at our house,
making sugar cookies is like baking…
AND art class all in one because my kids absolutely love decorating them.
But for a few years, as a milk and egg allergy mom, I thought these were completely out for us.
Until I discovered flax eggs.
At that moment our world was revolutionized.
For a time, this recipe had disappeared from our site…
and we didn’t know until emails started coming in…
“Where is your sugar cookie recipe? It’s our favorite!”.
Ya’ll know how to make a girl feel loved.
Thanks for loving this recipe as much as we do!
Obviously, we got it back on the site,
and we hope many more food allergy families will come to love it as a safe and delicious tradition.
VEGAN SUGAR COOKIE REVIEW
“The best allergy friendly sugar cookie recipe! I’ve made it twice now using the Ener-G Egg Replacer and it works great and tastes amazing! Thanks for sharing this recipe!” Elizabeth
HOW TO MAKE PERFECT SUGAR COOKIES
1. Roll the dough out on sugar, not flour, so the cookies don’t get stiff.
2. Pull the cookies out of the oven just as they start to turn brown so they stay soft and chewy.
3. The icing recipe is conducive to both spreading AND piping.
4. For piping the icing, simply use sandwich bags with the corner snipped.
5. Corn syrup helps the icing harden and become glossy so you can stack the cookies.
6. Corn syrup also makes the color vibrant, not mute.
7. I use allergen-free and gluten-free natural food coloring that you might love! (affiliate)
HOW TO FREEZE SUGAR COOKIE DOUGH
This is a little trick I love to use.
Holidays get hectic and making cut out cookies can be time consuming.
So splitting up your dough-making, baking, and decorating days can be super helpful.
You can even make the dough days in advance by freezing it for later.
To freeze sugar cookie dough, first follow the directions below for making the dough.
Also do the steps of shaping the dough into a disc,
wrapping the disc in plastic wrap.
Instead of rolling it out and cutting next,
put the plastic-wrapped dough in an airtight container and freeze until you are ready to bake.
When ready to cut and bake, pull the dough from the freezer.
Let it thaw enough to be able to roll it out.
But don’t let it get all the way to room temperature.
Working with cool dough is easiest.
FREEZING SUGAR COOKIES
If you want to go ahead and bake all your cookies ahead of time but want to save some for later,
you can opt to freeze some of the baked cookies instead of cookie dough.
This will save you having to bake them later.
However, make sure you freeze baked cookies without the icing.
It will still be easy to thaw the cookie and throw on some icing when you’re ready.
To thaw baked cookies, I flash freeze them on a cookie sheet first.
Then I store them in an airtight container to freeze.
Preferably, don’t use a baggy because these cookies are soft and delicate and could break in a bag.
The protection of a container works best.
Now let’s make that cookie dough!
SUGAR COOKIES DAIRY & EGG FREE
Makes Approximately 16 Cookies
SUGAR COOKIE INGREDIENTS
HOW TO MAKE SUGAR COOKIE DOUGH
Prepare 1 flax egg if using egg replacer.
In a medium bowl, combine 2 c. flour and 1/4 tsp. salt with a wire whisk.
In a large mixing bowl, cream 3/4 c. dairy-free butter and 3/4 c. sugar with an electric mixer on medium speed.
Add 1 egg or 1 flax egg and 1 tsp. vanilla to the large bowl, and beat until well blended.
Scrape down sides of the mixing bowl.
Then add the flour mixture to the large mixing bowl.
Blend on low speed just until combined. Do not over mix.
Gather dough into a ball with clean hands.
Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag.
Refrigerate one hour until firm.
HOW TO BAKE SUGAR COOKIES
Preheat oven to 325
On a SUGARED surface, roll out dough to 1/4 inch thickness.
With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets (parchment paper is great to prevent sticking).
Bake for 13-15 minutes, pulling them out just as they start to brown and lose their shine.
Let cool 5-10 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing.
See our royal icing recipe below!
GLOSSY ROYAL ICING RECIPE
This recipe is a mini batch so you can create several different colors if you’d like.
If you just want white icing for all the cookies, you may want to 2-3x this icing recipe.
HOW TO MAKE GLOSSY ROYAL ICING
When the sugar cookies are cooled, start making your icing.
In a mixer, beat confectioners sugar and milk until smooth.
Then incorporate corn syrup and vanilla extract until icing is smooth and glossy.
This icing can be used for spreading or piping.
To pipe the icing neatly, first outline the cookie in icing. Then fill in the center. This creates nice icing borders.
If using two colors, try this technique. First cover the cookie in one solid color. Then accent with a second color while the first is still wet. The second color will set into the first for a really cool look.
Once the cookies are iced, let the icing harden and set before eating or storing.
The cookies should be able to stack on one another for storing, but you can use wax paper between the cookies for good measure.