Allergy-Friendly Sugar Cookies


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….




Tree nut-free,



Allergy-Friendly Sugar Cookies~No dairy, eggs, soy, peanuts, tree nuts~Mom Vs. Food Allergy

Here are my tips to make sure this recipe comes out perfect….

  1. Roll your sugar cookie dough out a little on the thicker side-a thin cookie will definitely dry out and have crunch.
  2. 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.
  3. I under bake my cookies just a bit to assure they stay soft.
  4. Cool cookies completely before adding glaze.
  5. 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.
  6. Add sprinkles before the glaze has set.
  7. 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.Allergy-Friendly Sugar Cookies~No dairy, egg, soy, tree nuts, peanuts~Mom Vs. Food Allergy

Allergy-Friendly Sugar Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • 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
  1. Preheat oven to 325°.
  2. Line baking sheets with parchment paper.
  3. In a medium size mixing bowl, cream together the butter, applesauce, milk, vanilla, and sugar until light and fluffy.
  4. In a separate bowl, mix together the flour, baking soda, and baking powder.
  5. Gradually add the flour mixture to the butter mixture and mix together well.
  6. Roll out on floured surface and use floured cookie cutters to cut out.
  7. Bake for 8-10 minutes or until lightly golden brown.
  8. While cookies cool completely, prepare the glaze by mixing the powdered sugar and milk together.
  9. 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.

Allergy-Friendly Sugar Cookies~No dairy, egg, soy, tree nuts, peanuts~Mom Vs. Food Allergy

Where will you serve these sugar cookies?  I know these are now going to be my favorite cookie!

Like this recipe?  Don’t forget to follow me on Facebook, Instagram (@momvsfoodallergy), Pinterest, and Twitter!


17 thoughts on “Allergy-Friendly Sugar Cookies

  1. Can you use a GF flour mix? I tried your sweet cornbread with GF flour and I thought that was pretty darn good and I am not even the allergic person in the family!

    • I’m guessing a GF flour blend would work. Since I don’t regularly bake GF, I can’t say for sure, though.
      Happy Baking!

  2. These look perfect for my son but he is also allergic to apples. Any suggestions for a replacement? He is allergic to nuts, eggs, dairy, soy, apples, peas, and pears.

    • Although I’ve not tried it, my first thought was mashed banana or a safe yogurt (can he do plain coconut milk yogurt?). Halve the recipe if you try it, that way there’s less waste if it doesn’t work out (I may have learned that the hard way LOL).

    • I’d try 2 tsp baking powder, 2 Tbls of water and 1 tsp of oil as a replacement for the applesauce (since its replacing egg). I used it in some vegan cranberry white chocolate cookies this weekend and it worked great!

      • Feel free to try it. I like this recipe as is…they’re so delicious! This is a reader’s recipe and she let me share it, so I kept it as is.

  3. Hi! Thx for the recipe. My son is allergic to peanut, treenut, soy, eggs & sesame and he enjoyed this cookie! I’m wondering how long do they typically last? We made them and it didn’t last very long stored inside a mason jar. It started to mold. How do you store them?


    • I’m glad you liked them! I’ve never had trouble with them molding, but I usually make them for a crowd, so they usually aren’t around long. If we’re not eating them right away, I’ve frozen them or put them in the fridge.

      • Thank you. It’s just for my son so we don’t go through them fast enough. Will try to put it in the fridge next time.

  4. I’m not a baker at all. In fact I’ve never made cookies before! But now I have 2 allergy kids and want to make Christmas cookies this year for them to decorate. One question that I’m sure seems silly to most is #3 on the recipe says to cream together the wet ingredients and sugar until light and fluffy…. Does that mean use a hand mixer? Or use a spoon? Lol. Sorry. I literally never ever bake!

  5. The recipe says soy free but earth balance lists soy as an ingredient. My grandson is allergic to soy. This looks like a great recipe I would love to use today please advise about the soy in the earth balance.
    Many thanks

    • Karen, I used the soy free Earth Balance. You most likely can use any soy free butter replacement that you normally use. I have only used the soy free Earth Balance, though.

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