Christmas break (from school) officially started last Friday, so we’ve had a week break already. A busy weekend left us all very tired, so it was nice to sleep in on Monday. However, I only made it to 10:10am before I said, “Are you guys ready to go back to school yet?” So, when we undertook our advent activity for Monday, I wasn’t the most patient mother of the Christmas season.
Regardless, the Christmas Sugar Cookies are made, the kids had fun decorating them, and they are enjoying eating them. I made this recipe free of dairy and eggs. I have seen other recipes for Christmas cookies on the web recently and will link to them here, although I haven’t tried them yet. Grain-Free Holiday Roll Out Cookies from Real Food Forager that uses coconut flour. Wholesome Gingerbread Boys and Girls uses a combination of spelt and kamut flours (both wheat derived). Sugar Cookie Cut-Outs with a grain-free option. And finally, Gluten-Free Vegan Sugar Cookies look delicious!
Decorated Sugar Cookies
Almond extract gives these cookies a great flavor. If you can't have almonds, try using lemon or peppermint extract instead.
- 1 1/2 cups powdered sugar
- 1 cups non-diary butter substitute
- 1 teaspoons vanilla
- 1/2 teaspoons almond extract
- 1 EnerG egg replacer
- 2 1/2 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons cream of tartar
1. Beat together powdered sugar, non-dairy margarine, vanilla, almond extract, and EnerG egg replacer (1 1/2 tsp powder + 2 Tbsp water). Stir in remaining dry ingredients. Cover and refrigerate for 2 hours.
2. Heat oven to 375 degrees. Grease cookie sheets, if necessary.
3. Roll out some of the dough on a lightly floured surface until about 1/4 inch thick. Cut desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. (If you do not want to icing the cookies, you can sprinkle sugar on them at this point.)
4. Bake 7-8 minutes, or until lightly brown. Remove to cooling rack.
5. Make icing, add food coloring, and decorate as desired.
3 cups powdered sugar
1/3 cup non-dairy margarine, softened
1 1/2 vanilla
1 to 2 Tbsp allowed milk
Mix together sugar and butter until combined. Stir in vanilla and 1 Tbsp milk, adding milk as needed. Separate icing into separate containers or baggies and add food coloring. Combine to desired color and decorate cookies. Add sprinkles, if desired.
Do you have a favorite Christmas cookie recipe you’d like to share, allergy-friendly or not?