|S.A.F.E. All Occasion Cut-Out Sugar Cookies|
This sugar cookie recipe rises nicely without flattening out and tastes good. Once the dough is chilled, the dough is easy to handle. It isn't sticky or crumbly like some recipes without eggs or milk. If you want cakier cookies, use the flax mixture in place of the egg. For cookies that are crispier and flatten out a bit more, use the oil/water/baking powder combination instead. Both options work well.
All Occasion Allergy~Friendly Cut-Out Sugar Cookies
3 C sifted flour (2 white/1 whole wheat)
1 C sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 C softened dairy free margarine (soy free, if needed )
1 egg substitute - (2 possibilities)
- 1/4 of flax (1 T flax + 3 T water; bring to a boil and let simmer 5 min., let cool and use);
- OR 1 1/2 T oil + 1 1/2 T water + 1 t baking powder (mixed well)
1 1/2 tsp vanilla
Sift together the flour, sugar,salt and baking powder. Then add the softened (not runny or melted) margarine and cut in with a pastry blender until fine. Then add egg substitute, milk and vanilla.
Chill the dough for at least an hour.
Roll out on floured cloth or surface.
Cut out, decorate and bake at 400 degrees for 6 - 8 minutes, depending on the size of the cookie.
Hint: Use the floured cloth/surface and touch the dough as little as possible. I place a piece of parchment/wax paper over the dough and roll it out this way. I found the dough stays much more malleable if my bare hands don't touch it. Otherwise, it seems to soften too much, get sticky and becomes harder to roll out. I also don't have to worry about constantly flouring my rolling pin.
Eat them with icing and sprinkles, rolled in sugar or just plain. At our local Hobby Lobby, I just came across a new brand of sprinkles, Festival Sparkling Sugar, RED & WHITE. It states on the packaging: PEANUT FREE, GLUTEN FREE. YEAH!!
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