Hello! It’s the perfect time of year for a soft, sweet, and allergy-friendly sugar cookie! If you’re like me, though, anytime is the perfect time! I’ve had this recipe tucked away for a year and recently found it. It was given to me by faithful reader, Ellie, and she has agreed to let me share her recipe. Her family has used it for years, and once her children were diagnosed with food allergies it was adapted for them. I’ll let you in on a little secret….she likes this recipe better than the original! Ellie tops her cookies with a Wilton recipe that she adapts to be safe for her family. I like to top mine with a glaze, which I’ll include the recipe for.
These cookies are great for Valentine’s Day, or any holiday just by changing your cookie cutters!
I love that these cookies are….
Here are my tips to make sure this recipe comes out perfect….
- Roll your sugar cookie dough out a little on the thicker side-a thin cookie will definitely dry out and have crunch.
- Assure there is adequate space between sugar cookies on the baking sheet. Cookies that are too close together will end up touching each other by the end of the baking time, making them have rough edges after cutting them apart.
- I under bake my cookies just a bit to assure they stay soft.
- Cool cookies completely before adding glaze.
- Keep your glaze in a spreadable consistency so it doesn’t run off the edge. If it’s too runny, add more powdered sugar. If it’s too thick, add more safe milk 1/2 tsp at a time. Remember that adding a liquid food coloring will count as your liquid, so adding powdered sugar to even out consistency might be necessary.
- Add sprinkles before the glaze has set.
- Once the glaze/sprinkles are set, freeze sugar cookies between layers of wax paper. Thaw on the countertop. It’s nice to be able to pop out allergy-friendly sugar cookies from the freezer that are already iced in the event of a spontaneous party where you need a safe treat.
- 1 cup dairy free butter (I use Earth Balance)
- ½ cup applesauce
- 1 T safe milk (I use rice milk)
- 1 tsp vanilla
- 1½ cups sugar
- 4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- For glaze:
- 1 cup powdered sugar
- 4 tsp safe milk
- 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.
- Bake for 8-10 minutes or until lightly golden brown.
- While cookies cool completely, prepare the glaze by mixing the powdered sugar and milk together.
- If glaze seems to thick to spread, add more milk ½ tsp at a time until desired consistency is reached. Color with food coloring if desired.
Where will you serve these sugar cookies? I know these are now going to be my favorite cookie!