Sugar Cookies {Dairy-Free & Egg-Free}

Original Post:  12-23-10

Ya know what makes it really feel like Christmas? Sugar cookies, that's what. 

And for a few years, as a milk and egg allergy mom, I thought these were completely out for us. 

Until I discovered flax eggs.

At that moment our world was revolutionized. Sugar cookies. French toast. It was game on.

Funny story about these sugar cookies. I wasn't sure they were completely top notch so I took them off this site for awhile until I could experiment more. But then emails starting coming in, "Where is your sugar cookie recipe? It's my favorite!".

Ooooops! Apparently I don't need to experiment any further. The readers have spoken. ;)   

And how about that vibrant, colorful icing? Corn syrup is the trick to that, use organic if you want. Recipe is below along with the cookie recipe.

Dairy-Free & Egg-Free Sugar Cookies

2 cups flour

1/4 teaspoon salt
3/4 cup dairy-free margarine
3/4 cup sugar
1 egg or 1 flax egg
1 teaspoon vanilla extract

Preheat oven to 325 

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix.

Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.

On a SUGARED surface, roll out dough to a 1/4 inch thickness.With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Colorful Icing that Hardens

1 cup confectioners sugar
2 teaspoons dairy-free milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract
food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. 

If icing is too thick, slowly add more corn syrup a little at a time. 



MamaP78 said...

love your website! thanks for all of the great recipes. I'm curious about the applesauce substitute. i've heard of it but never really know how to use it. In this recipe how would i use it?? thanks!

Jamie Kaufmann said...

Hi Mama,

Thanks for the kind comments. For egg, I never used commercial egg replacer. I started using 3 Tb applesauce for 1 egg. It works in baking well for up to 2 eggs, like in banana bread. But for more than 2 eggs, it doesn't work so well.

Then I learned the flax seed trick and like it a lot better. 1 Tb ground flax (not whole seeds) mixed with 3 Tb water for 5 minutes...for 1 egg. And it gets all gooey just like an egg. It's fine for 3 egg recipes usually. I just keep ground flax in my freezer in a container, ready to go.

Flax works for french toast and other things that applesauce won't work as well for. :) Hope that helps!