leggo my eggless sugar cookie!

So school is about to start all across the country…some parents cheer while others are sad to say goodbye to free-form days. Once school starts, so do all the activities that come along with that…soccer, Scouts, dance, gymnastics, karate etc., etc, etc…or blah, blah, blah to those who are kid-free. Anyway, with the school year comes along the endless birthday parties, especially if your little one is in elementary school. This means cupcakes, cookies, and treats in celebration of little Johnny’s birthday…then Mary, then Bobby…I know there has been great controversy over this cupcake in the classroom thing and “Is sugar the first ingredient?” nonsense. I, certainly, have my own opinions about it, but I will not bore you. I do know, though, that the older kids…I’m talking Junior High and High School…probably college too…would seriously enjoy a cupcake/cookie break just like in 1st grade. I mean, really, wouldn’t we all?
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 flour
Cream 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
food coloring

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?

8 Responses

  1. Bridget

    That is really great that you made these. I've been meaning to try a gluten-free cookie, but can't seem to get motivated yet. 🙂

    Did your icing set up hard like regular royal icing?

  2. cookies and cups

    Bridget – yes…in a different way than royal w/meringue powder…Not quite as rock solid as that, but smooth and hard to the touch. I think if you stuck your fingernail in it there might be a little dent, but I was able to stack them and bag them too with no issue!

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