Friday, July 22, 2016

Best Ever Eggless Egg-free Sugar Cookie Recipe for Kids with Egg Allergies

Life is Good: we're making cookies!

Tomorrow, we are celebrating our newly minted five-year old's birthday! After sweating and fretting about making the "every green super hero" cupcakes that he requested, I am happy to report that I "suggested" that since we are making pizzas at his party (his idea!), that we should have "pizzas" on his cupcakes, too. True to his personality, he smiled and said, "That's a SPLENDID idea, mommy!"

So we are baking cookies shaped like slices of pizza today. And using our tried & true, eggless sugar cookie recipe that my mom created for us. 

Elsie's Sugar Cookies
Quantity depends on the cookie cutter you use. Plan on 30.

1 cup powdered sugar
1 cup sugar
1 cup vegetable or Canola oil
1 cup butter, partially softened (still maintains shape)
4-4 1/2 cups flour (Start with 4 cups and add more if you need to. I use all-purpose.)
2 t. baking soda
1 t. cream of tartar
2 T. vanilla (I use Madagascar)
1 t. arrowroot (this is the egg replacement)

1. Mix the dry ingredients together.
2. Then, add the wet ingredients and mix.
NOTE: A Kitchenaid mixer works best for this recipe, but in a pinch, you can use a spoon. If you use a spoon, you may find that you need a little more "binder" for this recipe. Add a spoonful of milk until the dough sticks together, but is still stiff.
3. Cool in the refrigerator for 1 hour.
4. After one hour in the fridge, roll dough flat with a rolling pin and then use cutters to make shapes.
5. Bake small cookies at 350 degrees for 12-15 minutes.

This recipe has opened up a whole new world for us! It is our "go to" cookie recipe.
I keep a recipe in our freezer in a roll wrapped (in waxed paper and then in foil) so that I can cut off a few cookies when we need a treat in a pinch. glazing them with a powdered sugar "frosting" is simple, but my kiddos like them even without frosting! Enjoy!

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