Allergy Friendly Sugar Cookies
1. In large bowl, with mixer on medium speed, beat buttery sticks and granulated sugar 3 minutes or until fluffy, scraping down bowl occasionally. Add 3 tablespoons milk and vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Add flour, cornstarch, baking soda, baking powder and 1/2 teaspoon salt; beat 1 minute or until just incorporated.
2. Transfer dough to work surface; divide into 2 equal pieces. Roll each piece to 1/4-inch thick between 2 sheets parchment paper; stack dough on rimmed baking pan and freeze 30 minutes.
3. Preheat oven to 350°; line 3 rimmed baking pans with parchment paper. Place chilled dough on work surface; remove parchment paper. With winter-themed cookie cutters, carefully cut out cookies; transfer cookies to 2 prepared pans, 2 inches apart. Bake cookies 10 minutes or until set and edges are lightly browned, rotating pans halfway through baking; cool cookies on pans 10 minutes, then transfer to wire rack to cool completely. Gather dough scraps, roll out between 2 sheets parchment paper and freeze 30 minutes; cut out and bake cookies on remaining prepared pan as directed above. Makes about 36 cookies.
4. In medium bowl, whisk powdered sugar, cream of tartar and remaining 2 tablespoons milk.
Makes about 1 1/4 cups.
5. Divide icing into smaller bowls; add color gels to create desired colors. Transfer icing to piping bags with small round tips.
6. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Transfer chocolate mixture to piping bag; snip tip of piping bag with kitchen scissors to make small hole.
7. Decorate cookies with desired icing colors, chocolate and sprinkles, if desired; let dry at room temperature 6 hours or up to overnight. Store cookies in an airtight container for up to 1 week.
- 6 g Total fat
- 3 g Saturated fat
- 7 mg Cholesterol
- 66 mg Sodium
- 23 g Carbohydrates
- 1 g Fiber
- 13 g Sugars
- 13 g Added sugars
- 1 g Protein
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Nutritional Information
- 6 g Total fat
- 3 g Saturated fat
- 7 mg Cholesterol
- 66 mg Sodium
- 23 g Carbohydrates
- 1 g Fiber
- 13 g Sugars
- 13 g Added sugars
- 1 g Protein
Directions
1. In large bowl, with mixer on medium speed, beat buttery sticks and granulated sugar 3 minutes or until fluffy, scraping down bowl occasionally. Add 3 tablespoons milk and vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Add flour, cornstarch, baking soda, baking powder and 1/2 teaspoon salt; beat 1 minute or until just incorporated.
2. Transfer dough to work surface; divide into 2 equal pieces. Roll each piece to 1/4-inch thick between 2 sheets parchment paper; stack dough on rimmed baking pan and freeze 30 minutes.
3. Preheat oven to 350°; line 3 rimmed baking pans with parchment paper. Place chilled dough on work surface; remove parchment paper. With winter-themed cookie cutters, carefully cut out cookies; transfer cookies to 2 prepared pans, 2 inches apart. Bake cookies 10 minutes or until set and edges are lightly browned, rotating pans halfway through baking; cool cookies on pans 10 minutes, then transfer to wire rack to cool completely. Gather dough scraps, roll out between 2 sheets parchment paper and freeze 30 minutes; cut out and bake cookies on remaining prepared pan as directed above. Makes about 36 cookies.
4. In medium bowl, whisk powdered sugar, cream of tartar and remaining 2 tablespoons milk.
Makes about 1 1/4 cups.
5. Divide icing into smaller bowls; add color gels to create desired colors. Transfer icing to piping bags with small round tips.
6. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Transfer chocolate mixture to piping bag; snip tip of piping bag with kitchen scissors to make small hole.
7. Decorate cookies with desired icing colors, chocolate and sprinkles, if desired; let dry at room temperature 6 hours or up to overnight. Store cookies in an airtight container for up to 1 week.