Back to the task at hand…Now as the year’s go by we all have dealt with food allergies either first-hand or by proximity. SO, while we make our child’s birthday treat, we want all the kids in the class to be able to participate and recognize our child for the little Prince or Princess that he/she is 😉 But there are endless allergies these days…peanuts, tree nuts, dairy, baking soda, whatever…so I will address one today that is on the common side…eggs…I mean, can you imagine? That would really suck. Here’s an easy recipe for sugar cookies sans the eggs…and now that I am thinking about it..nuts too.
Don’t be offended, either, I am seriously not trying to make light of any food allergies…it just seems like the list gets longer every year. I am a proud carrier of an EpiPen for my tree nut, stone fruit allergy, so I get it…trust me.
(btw, just kidding about the baking soda allergy…haven’t heard of that one yet, but it’s a matter of time, I suppose)
These cookies are crispier than their eggs-included cousin, but they are very good and buttery. An easy alternative.
Egg-less Sugar Cookie recipe
1 lb (4 sticks) butter room temp
2 c. sugar
1 1/2 t. vanilla extract
1 t. baking soda
1 t. salt
3 c. AP flourCream together butter and sugar. Add the vanilla. Sift dry ingredients together and add slowly to butter mixture. Mix on low until combined.
Chill in refrigerator 2 hrs.
Preheat to 350
Bake 8-10 min until edges turn slightly golden. Cool on pan for 2 minutes and transfer to cooling rack.
Ice these with this royal icing recipe:
2 cups sifted powdered sugar
4 t. milk
4 t. light corn syrup
1/4 t. vanilla extract – or any you prefer
Mix all together adding more sugar for stiffer icing (to outline) or more milk (for flooding/filling).
I would recommend eating them warm, but they will keep 3 days in an airtight container…or make a batch and freeze them and pull them out when an egg-challenged kiddo comes over!
Fun Fact – Ring Dings are also egg-free…who knew?