Are you dreaming of a delicious sugar cookie but have dietary restrictions? Don't let allergies steal your holiday cheer! This allergy-free sugar cookie recipe is not only incredibly easy to make, it's also incredibly delicious, guaranteed to satisfy even the most discerning palate. Perfect for holiday baking, or any time you crave a sweet treat, these cookies are adaptable and safe for those with common allergies. Let's get baking!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (dairy-free butter works wonderfully!)
- ¾ cup granulated sugar (use a refined granulated sugar substitute like erythritol or coconut sugar for lower glycemic impact)
- 2 large eggs (or flax eggs for vegan option: 1 tbsp flaxseed meal + 3 tbsp water per egg)
- 2 teaspoons vanilla extract
- 3 cups all-purpose gluten-free flour blend (ensure it's certified gluten-free)
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: Your favorite allergen-free sprinkles or decorations
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Use a stand mixer or a hand mixer for best results. This step incorporates air, leading to lighter and fluffier cookies.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; slightly undermixing is better than overmixing. Overmixing can lead to tough cookies.
- Chill the Dough (Optional but Recommended): Chill the dough for at least 30 minutes. Chilling prevents the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- Shape & Bake: Roll the dough out on a lightly floured surface (use gluten-free flour) to about ¼ inch thickness. Use cookie cutters to shape the cookies. Place them on the prepared baking sheets.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Cool & Decorate: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, decorate with your favorite allergen-free sprinkles or icing.
Tips for Allergy-Free Baking Success:
- Flour Blend Matters: The quality of your gluten-free flour blend significantly impacts the texture of your cookies. Experiment with different blends to find your favorite.
- Don't Overmix: Overmixing develops gluten (even in gluten-free flour) and results in tough cookies. Mix until just combined.
- Proper Chilling: Chilling the dough is key for preventing spreading and achieving the perfect texture.
- Baking Time: Ovens vary, so keep a close eye on your cookies to prevent burning.
Variations:
- Chocolate Chip: Add ½ cup of allergen-free chocolate chips to the dough.
- Spiced: Add ½ teaspoon of cinnamon, nutmeg, and cloves for a warm, spiced cookie.
- Lemon: Add the zest of one lemon and a teaspoon of lemon extract for a bright, citrusy flavor.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 100-150 (depending on ingredients used)
- Fat: Approximately 5-7g
- Carbohydrates: Approximately 15-20g
- Protein: Approximately 1-2g
Note: Nutritional information is an estimate and can vary depending on the specific ingredients used.
These allergy-free sugar cookies are a delightful treat that everyone can enjoy. They're perfect for sharing, gifting, or simply enjoying a sweet moment by yourself. Happy baking!