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.
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 before they 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. The corn syrup causes the icing to harden and become glossy. Great for stacking when set.
6. The corn syrup also makes the color vibrant, not mute.
7. GMO-free corn syrup does exist, if you need to be mindful of that.
8. Target brand powdered sugar currently doesn’t contain corn. (double check all labels)
9. 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,
and refrigerating the dough for an hour.
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.
DAIRY & EGG FREE SUGAR COOKIES RECIPE
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 for non sticking).
Bake for 13-15 minutes, until they lose their shine, being careful not to brown.
Immediately transfer cookies carefully with a spatula to a cooling rack.
See our royal icing recipe below!
GLOSSY ROYAL ICING RECIPE FOR SUGAR COOKIES
INGREDIENTS FOR GLOSSY ROYAL ICING
1 cup confectioners sugar
3 teaspoons dairy-free milk
3 teaspoons corn syrup (affiliate)
1/2 teaspoon vanilla extract (affiliate)
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, first cover the cookie in one solid color. Then accent with a second color while the first is still wet.
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.