Hello Friends! Here is a simple sugar cookie recipe that we love in our household. The original author unfortunately had an issue with her web site and lost everything! I can’t even imagine losing all that hard work. After I managed to track her down she was gracious enough to supply the recipe. I’m so thankful for this recipe. It makes a big batch, so I often cut it in half and freeze the dough for the next time. Or, half of this mixture also makes a perfect cookie cake base. This is a copy/paste of Rachel’s original recipe from Mom Vs. Food Allergy, however there are a couple notes from me.

Allergy-Friendly Sugar Cookies

Author: Rachel @ Mom Vs. Food Allergy

Prep time: 20 mins

Cook time: 8 mins

Total time: 28 mins

Serves: 3 dozen

Ingredients

1 cup dairy free butter at room temp (Earth Balance is good)

1/2 cup applesauce at room or add slowly.

1 T safe milk (oat milk or rice milk)

1 tsp vanilla

1 1/2 cups sugar

4 cups flour

1 tsp baking soda

1 tsp baking powder

Instructions

Preheat oven to 325°.

Line baking sheets with parchment paper.

In a medium size mixing bowl, cream together the butter, applesauce, milk, vanilla, and sugar until light and fluffy.

In a separate bowl, mix together the flour, baking soda, and baking powder.

Gradually add the flour mixture to the butter mixture and mix together well.

Roll out on floured surface and use floured cookie cutters to cut out. (May help to cover and cool in the fridge for a little bit.)

Bake for 8-10 minutes or until lightly golden brown.

This is where I get lazy. I use a small scooper, flour my hands and roll into balls. Then I smoosh them down to be mostly even with the bottom of a floured cup. Bake time is usually increased to 10-11 minutes in this scenario. Cookies will puff up bit will not necessarily brown on the edges.

While cookies cool completely, prepare the glaze by mixing the powdered sugar and milk together.

If glaze seems too thick to spread, add more milk 1/2 tsp at a time until desired consistency is reached. Color with food coloring if desired.

For glaze:

1 cup powdered sugar

4 tsp safe milk

This glaze above does the job well, but for a little more rigidity I often make this one:

Eggless Royal Icing

Author: Mommy’s Home Cooking

2 cups confectioners sugar

4-5 teaspoons water

4 teaspoons light corn syrup

1 teaspoon lemon juice

Let me know if you make this and what worked for you. If you have any questions I’ll do my best to answer them.