for the holidays k’s school is making sugar cookies. so i found this sugar cookie recipe and pared it down for k’s allergies – which made it just 2 main ingredients and a few flavoring ingredients (vanilla and salt). the only cookie cutters we owned were star wars cutters that m got as a gift. so for the trial run, i made star wars apple “sugar” cookies.
m enjoyed the star wars cookies but i didn’t love the first recipe so i looked for another. this one had a few other ingredients, including egg, butter and milk. since k can’t eat eggs, i substituted it flax meal with water. i also used a vegan spread instead of butter. m liked the flavor of this milk “sugar” cookie better than the first.
so for school i packed the second recipe with the cookie cutter so other students could have the same shape and k wouldn’t feel left out. she ate the cookie and shared it with her best friend, who ate it also. yay!
apple “sugar” cookies
cooking tools
- large plastic bag
- cookie sheet pan
- parchment paper
- rolling pin
- cookie cutters
- wire rack
ingredients
- 1 cup unsweetened applesauce
- ¼ teaspoon alcohol free vanilla
- 1½ cups gluten free flour + extra to sprinkle on surface
- a pinch of salt
preparation
- in a mixing bowl, add the applesauce and vanilla. mix.
- add the flour and salt. mix until combined. the dough should be quite stiff so if the dough is soft, add some more flour.
- flatten to a round shape, put inside a plastic bag and refrigerate for at least two hours.
- remove dough from refrigerator.
- preheat oven to 350°F. line a cookie sheet with parchment paper.
- sprinkle rolling board with flour. unwrap dough and sprinkle with flour.
- roll the dough to about ¼ of an inch thickness.
- if desired, cut the dough into shapes and place on cookie sheet.
- bake for about 10 to 12 minutes or until slightly golden brown on the edges.
- cool on cookie sheet for a 5 minutes in pan, then remove from pan and cool on wire rack.
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milk sugar cookies
recipe from The Minimalist Baker
cooking tools
- medium mixing bowl
- large plastic bag
- cookie sheet pan
- parchment paper
- rolling pin
- cookie cutters
- wire rack
ingredients
- ½ cup (1 stick) unsalted butter, softened
– or – ½ cup vegan spread - 1 cup granulated sugar
– or – 1 cup applesauce - 1 large egg
– or – 2 Tbsp ground flaxseed + 6 Tbsp water - 1 tsp vanilla extract
- 3 cups gluten free baking mix (or sub a gluten free flour blend + 2 tsp baking powder + ¼ tsp salt)
- ⅓ cup milk
preparation
- in a medium mixing bowl, beat together softened butter or spread and sugar until creamy.
- add egg or egg substitute and vanilla into the bowl. mix again until well combined.
- alternate adding baking mix and milk until a thick dough forms.
- cover and refrigerate at least 2 to 3 hours, preferably overnight.
- preheat oven to 375F.
- version a: scoop rounded 1 Tbsp amounts of dough and gently roll/form into balls. place 2 inches apart on pan to allow for spreading.
version b: roll dough until 1/4 inch high. use cookie cutters and cut out shapes. - bake for 10 to 12 minutes. they should be pretty puffy but not have a lot of color or they’ll become too dry.
- set on pan for a few minutes, then use a spatula to transfer to a cooling rack.
both versions of the cookies didn’t puff up much so they ended up a more dense, bready cookie, which m likes but not my preference so when i’m in the mood to bake again, i’ll have to tweak some more!
notes
1. resource – original recipe from Minimalist Baker: Super Soft Gluten Free Sugar Cookies
2. see other daycare cooking assignments
# recipes to try #
resource – original recipe from The Pretty Bee: Gluten Free and Vegan Sugar Cookies
resource – original recipe from Rolling Out Dough: Easy Gluten Free Sugar Cookies
