Jackson and I made cut-out cookies last week and I am so pleased to say that they were AWESOME. Allergy-friendly cookies for my household that actually taste like cookies. We are so set for this holiday season!
I got the recipe here (though it was originally found here), but edited it because I wasn't trying to replace the dairy products. Definitely click the first link if you want a vegan recipe though.
Egg-Free and Nut-Free Soft Cutout Cookies
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, very soft
1/2 cup buttermilk
Ener-G egg replacer for 1 egg
1 tsp vanilla extract
• Preheat oven to 375 degrees.
• In a medium bowl, sift together flour, baking powder, baking soda and salt.
• In a large bowl, cream together sugar and butter. Beat in buttermilk, egg replacer and extract. Add in the flour mixture, mixing until no flour remains.
• Divide dough into two pieces. Wrap in plastic wrap and refrigerate for at least 2 hours (or freeze for 1 hour).
• Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured/powdered sugared surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Re-roll remaining dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
• Bake for 6-7 minutes, until the edges are slightly firm to the touch but cookies are not browned (the bottom of the cookies will be light brown).
• Cool completely on a wire rack before icing. (I used the buttercream frosting recipe from Mary Engelbreit's Sweet Treats Dessert Cookbook.)
Makes 2-3 dozen, depending on cookie cutter size.
(My superhero and his sidekick waiting for the cookies to bake.)