k’s daycare made sugar cookies for the holidays but i didn’t love the recipe i made so i wanted to try another. while i was grocery shopping the other day, i found a gluten free baking flour from Bob’s Red Mill. that says you can just substitute it for any wheat flour! that should mean that i don’t have to look for gluten free recipes – so i went online and found this eggless sugar cookie recipe *see note 1.
since this recipe didn’t “allow” for using a cookie cutter to shape, so instead of flattening it with a glass i let the cookies bake for 5 to 10 minutes first. then i removed it from the oven and used a cookie cutter to cut the shape and sprinkle sugar and/or cinnamon. i put it back in the oven for another 5 to 10 minutes.
this recipe is definitely better than the first sugar cookie i made! k’s class wanted 2 cookies: one to sprinkle with cinnamon and sugar and one to put a pink topping. it is purely sugar and oil so it isn’t a treat i would give k often but it is worthy of Valentine’s Day!
- baking pan
- parchment paper
- heart shaped cookie cutter
- 1 cup salted butter – or – 1 cup butter spread, i.e. Smart Balance Buttery Spread – Light with Flaxseed Oil
- ¾ cup sugar – or – ½ cup sugar + ¼ cup applesauce
- 1 tsp vanilla extract
- 1¾ Bob’s Red Mill Gluten Free 1:1 Baking Flour
- yogurt or milk spread
- colored fruit or vegetables (quantity depends on intensity of color desired)
– pink • raspberries, strawberries, beets
– purple • blueberries, blackberries
– orange • pumpkin, butternut squash, mango, peach
– yellow • pineapple, banana
– green • kiwi, avocado
- preheat oven to 350F.
- cream the butter and sugar together until they are light and fluffy (this step makes a difference). *see note 2
- add vanilla extract.
- slowly add in the flour.
- place the large balls of of cookie dough onto a parchment lined sheet pan using a spoon or ice cream scoop. Leave room for flattening and a little bit of spread in the oven.
- take a flat bottomed glass, smear a tiny bit of batter on the bottom and dip in sugar and flatten each ball.
- bake for 10 to 15 minutes. You only want the edges to turn brown so the cookies are crunchy on the outside and soft on the inside.
- in a small mixing bowl, mash up some fruit with desired color. (fruits with more fiber may need blending, i.e. mango or peach)
- add yogurt, little at a time to obtain desired color (little yogurt for darker color, more yogurt for lighter color).
- top cookies with the pink colored yogurt before serving.
1. original recipe from Orgasmic Chef: Eggless Sugar Cookies 2. cooking tip resource – Instructables: How to Cream Butter and Sugar (by Hand or with a Mixer) by Little Mom on the Prairie
- Place the butter out on the counter for at least an hour, or until it becomes room temperature. (This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven.) The butter should feel soft, but not warm or melty. How do you know when it’s at room temperature? Give it a poke! If your finger leaves a little indent, your butter is ready, and so are you.
- Slice the butter into cubes, and put the cubes in a large mixing bowl. Beat the butter with a wooden spoon until it is soft.
- Add your sugar(s)to the butter and gently mash it into the butter with the tines of a fork. With your wooden spoon, stir the butter and sugar(s) until they are light and fluffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. The butter is “creamed” when it has almost doubled in mass and it has lightened to a yellowish-white color.