Don’t let your allergies stop you from being able to make a delicious and beautiful sugar cookie.
Today we are excited to welcome Emily Hutchinson of The Hutch Oven (and WOT community member) to share with us her allergy-friendly recipe for holiday sugar cookies! Whether you are making them for yourself to enjoy or spreading some holiday cheer, or baking for others, these cookies are a great way to get into the spirit of the season and accommodate two common allergies gluten and dairy.
When describing her cookies and why she loves them, Emily said, “Home really is where the heart is, especially for the Holidays.” And let’s be honest, does anything make the holidays feel more like home than making cookies?
Check out the below videos for extra tips on how to decorate these adorable and allergy-friendly cookies.
Gluten-Free and Dairy-Free Sugar Cookies by Emily Hutchinson
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup cold Earth Balance soy-free buttery spread in the 15 oz. tub
- 1-1/2 tsp. vanilla extract
- 3 cups Bobs Red Mill 1 to 1 flour, plus extra for rolling
- 2 tbsp. cornstarch
- 1 tsp. aluminum-free baking powder
- 1/2 cup earth balance soy-free buttery spread in the tub
- 1/2 cup vegetable shortening
- 1 tsp. pure vanilla extract
- 4-1/2 cups confectioners’ powdered sugar (white powdered sugar)
- 1-1/2 - 2 tbsp. vanilla almond milk (maybe more if too thick)
- Cream earth balance spread, brown sugar, vanilla, and egg together for a minute on medium speed.
- Mix dry ingredients, flour, cornstarch, and baking powder in a separate bowl. I use a whisk to blend the dry ingredients or sift the dry ingredients.
- Add dry ingredients to your wet ingredients. Mix until the cookie mix becomes like dough.
- The dough will be sticky, so put the bowl in the refrigerator for 20 to 30 minutes. This will allow your dough to firm up a bit for rolling. The soy-free spread will make the dough soft, so more chill time is necessary.
- Preheat oven to 375 degrees F. Flour the surface and very gently roll the dough out to ¼ inch thick. Cut your cookies out into desired shapes.
- Place cookies on a baking sheet and bake for 6-7 minutes or when the cookie puffs up. Once baked, let sit for 5 minutes on the cookie sheet to firm up. Transfer to a cooling rack.
- Mix spread and shortening together with a stand mixer. Before mixing, ensure they are at the same temperature so they can mix evenly.
- Add in vanilla extract.
- Mix in powdered sugar.
- Add in almond milk one tbsp. at a time. You can always add more in if it's too thick.
- Mix until smooth, about 1 minute, on medium to high speed. Be sure not to over-whip your buttercream. DON’T panic, you won't ruin it if it whips longer. Store unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.