Sunday, October 30, 2011

Sugar Cookies: dairy free and nut free

I got a frantic voice message from my friend today, asking how she could make dairy free sugar cookies. Her son is allergic to cow's milk and she's been tasked with baking sugar cookies for his class Halloween party! She said, "I can, and still want to use wheat and eggs though."
Sugar cookies are a great thing to bring to a class party. The kids can decorate them and eat them too. The rough part is that there are so many kids with food allergies or sensitivies these days. In some areas, you can find stores that offer baked goods to accomidate special needs.

Last year, in my son's Kindergarten class, every common allergy was represented. This is when I experiemented many hours to come up with a Sugar Cookie Recipe that was gluten free, dairy free, soy free, and nut free out of necessity. If you are choosing to take matters into your own hands, be sure your kitchen is super clean of any of the offending ingredients before baking.
This year I'm baking dairy free and nut free sugar cookies in the shape of pumpkins for my daughter's class. There are just dairy and nut issues in her class, she being one with a dairy issue. This recipe was inspired by a Better Crocker recipe. What's great about sugar cookies is that the treat is also the activity. The kids love to make their own tasty creations.

Sugar Cookies: dairy free and nut free
(does contains wheat, gluten, eggs, and soy)
1 1/2 cups powdered sugar
1 tbsp vanilla
1 large organic egg
1 tsp baking soda
1 tsp cream of tartar
Mix powdered sugar, Earth Balance, vanilla and egg in your mixer bowl.
Cover and refrigerate for at least 2 hours.
Heat oven to 375. Grease cookie sheet with cooking spray, Earth Balance or use a Silpat.
Divide dough in half and form into balls. Refrigerate for at least 2 hours.
On a lightly floured cutting board type surface, roll out one of the dough balls to 1/4 inch thick. I often like to "flour" with part flour and part powdered sugar. Using powdered sugar helps you not to over flour your dough. You may mind your dough needs more flour too.
Cut your rolled out dough into desired shapes. I got a great Wilton pumpkin shaped cookie cutter from I've linked to it here and you can see a picture of it below. I love their comfort grip cookie cutters. I also have one in the shape of a heart for Valentines Day.
Sprinkle with granulated sugar or you can leave it off if you plan to decorate the cookies later.
Bake 7 - 8 minutes or until edges are lightly brown. Cool on wire rack.
Enjoy as is or decorate with frosting.

Frosting: dairy free and nut free
2 - 4 cups
powdered sugar
2 tbsp clear vanilla extract (Using clear vanilla keeps your frosting white, if desired. Regular
vanilla extract will turn your frosting a bit off white. You can add food coloring or fruit juice to add color.)
1/4 - 1/2 cup Earth Balance (sticks or spread works)
Mix the above ingredients in you favorite mixer. I use the Kitchenaid for this with the paddle attachment.

The kids seemed to have a great time at their class Halloween party. We had parents send in items to decorate the cookies with.

Check out this creation! She only took a bite or two and saved it for later.

No comments:

Post a Comment