I found this recipe here at Art of Dessert and altered it to fit our extra allergy needs. This is one of the reasons I love blogs, finding great recipes I can easily alter to suit our family needs. I will be making and freezing these to bake through out the season. Also noted- safe to eat the raw cookie dough because there is NO egg so no risk of salmonella. Enjoy!
Don't they look Yummy!
|photo from Art of Dessert|
Egg-Free Sugar Cookies
Makes about 4 dozen cookies
Allergy Note: contains wheat and soy ingredients
3 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter alternative, softened to room temperature (we use the smart balance OO version)
1 1/4 cups granulated sugar
1 tsp. vanilla extract
1/4 cup milk (we use soymilk)
Sift together flour, baking powder and salt in a bow. Set aside.
In a separate bowl, cream butter and sugar until light and fluffy. Mix in vanilla extract and milk. Slowly add in the dry ingredients. Divide the cookie dough in half, form them into discs and wrap them in wax paper or plastic wrap. Chill in the refrigerator for about 1 hour or until slightly firm.
Preheat the oven to 375 degrees F. On a lightly floured surface, take out one of the discs and roll it to about 1/4 inches thick. Cut into shapes and transfer onto a cookie sheet lined with parchment paper or silicone baking mat. This dough can get a little too soft to handle at room temperature so you may have to return it to the refrigerator after rolling and cutting your first batch of cookies. You can bring out the second disc when you're ready to roll and cut the second batch for baking. Bake for 10 to 12 minutes or until the golden brown around the edges. Cool completely before decorating.