Every year my mom and I would make and decorate sugar cookies for Christmas. Once allergy restrictions became a part of my life I worked hard to create a replica of our traditional sugar cookies. They are soft on the inside with a nice crunch on the outside. Makes about 3 dozen cookies.
Ingredients
- Christmas cookie cutters here, or regular shapes here
- 1 1/2 cup soy free vegan butter, or (if seed, legume, and coconut free) homemade butter
- 2 1/4 cups granulated sugar, OR 2 cups maple syrup and 1/2 cup extra gf flour
- 3 eggs OR instant egg replacer + 1/4 cup applesauce
- 1/4 tsp salt
- 2 tsp vanilla
- 3 tsp baking powder or arrowroot powder
- 4 cups gf flour plus another cup for when rolling out the dough (to keep things not sticky)
Directions
- Preheat oven to 350
- In a kitchen aid, blend sugar and butter till light and fluffy.
- Add in eggs OR it’s substitute (egg replacer and applesauce) and mix on high till fully blended.
- Add in vanilla and baking powder or substitute and mix for one more minute.
- Chill dough in fridge for 30 mins. This is important for the dough to hold shape.
- Roll out dough onto some flour till it is 1/3 inch thick.
- Dust top of dough with flour and cut out desired shapes.
- Place shapes on lightly oiled cooking pan & bake for 12-15 mins or till tops are lightly golden brown.
- Let cool and then cover with desired frosting. Here’s a homemade frosting recipe here!
ENJOY!
~Please leave a comment below on how you liked this recipe~
Living Abundantly 