When I reminisce about holidays and family gatherings, they all involve one thing — FOOD! Especially the holidays. This has been one of the most difficult challenges with the boys’ food allergies. As a parent, don’t we often try to recreate the good memories that we had as children? Isn’t this how holiday traditions come about? Well, one holiday tradition for our family has been my Grandma Lou’s famous sugar cookies. There isn’t a holiday memory that doesn’t involve these cookies: Halloween, Christmas, Valentine’s Day, Easter, Thanksgiving, etc. It’s always a family affair. I have yet to taste a sugar cookie that comes close to my grandma’s recipe.
I have tried for the past couple years to recreate a nut-free dairy-free, soy-free, egg-free version and have finally nailed it! I couldn’t resist sharing the recipe with you. Every food allergic child deserves to have a beyond delicious sugar cookie. I hope you enjoy!
- 1 c. Earth Balance (soy free) butter (2 sticks)
- 1½ c. Powdered Sugar
- 1 Egg (substitute= 1 TBS Flax Seed + 3 TBS Warm Water)
- 1 tsp. Vanilla
- ½ tsp. Almond Extract (optional)
- 2½ c. Flour
- 1 tsp. Baking Soda
- 1 tsp. Cream of Tarter
- If you are substituting the egg, begin by mixing the Flax Seed and Warm Water together and let it sit for 10-15 minutes before adding it to the mix.
- Mix the Butter, Powdered Sugar, Egg (egg substitute), Vanilla and optional Almond Extract together until well blended.
- Sift together the Flour, Baking Soda and Cream of Tarter.
- Slowly add it to the mix until all has been incorporated.
- Cover and refrigerate for a minimum of 1 hour.
- When ready, remove from refrigerator and roll out dough on a floured surface and cut with cookie cutters.
- Decorate with your choice of sprinkles and place on a cookie sheet.
- Bake at 375 for 7-8 minutes.
**I don’t always add the almond extract. My youngest does have a peanut/tree nut allergy so it makes me a bit nervous. However, our allergist told me that extracts were suppose to be safe. Just be sure to read the label to make sure that it is just the oil and no proteins.**
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.
Known Allergy Information (containing the major 8): Wheat
If you are going gluten free, substitute a gluten free flour mix. Here is my favorite gluten-free substitute.
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, tree nut, fish, shellfish and sesame).**