Allergy-Free Cookie Recipe:Soft Sugar Cookies
Perfect for cookie cut-outs!
Recipe Created By: Laurie Carson
1 cup butter or margarine 2 cups sugar 1 Tbsp vanilla 2 eggs, beaten, or equivalent replacement 5 cups flour (divided) 1 cup buttermilk or dairy-free milk alternative, soured with 1 tsp vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt
Mix together butter or margarine, sugar and vanilla. Add beaten eggs. Alternately add the buttermilk, 2 1/2 cups flour, baking soda and baking powder. Stir in additional 2 1/2 cups flour.
Roll out on a floured surface and cut out. Sprinkle tops with sugar (or colored sugar, sprinkles, etc).
Bake at 350 °F for 8-10 min depending on size.
Depending on ingredients, this recipe can be made corn free, dairy free, soy free, egg free.
Ener-G egg replacer works in place of beaten eggs to make egg free but is not corn free.
For buttermilk, can use 1 tsp vinegar to 1 cup milk substitute. Either rice or soy will work, but soy is a bit richer tasting.
Use dairy, soy, egg and corn free ingredients as needed.
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