Soft slice 'n' bake sugar cookies that are allergy-friendly and vegan friendly. Keep the prepared dough in the freezer and bake fresh cookies anytime.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, dairy-free sugar cookies, egg-free sugar cookies, gluten-free sugar cookies, Peanut-free, slice and bake cookies
Servings: 36Cookies
Calories: 99kcal
Author: Mary Krick
Ingredients
1 1/2cupspowdered sugar~ stir before measuring and don't pack
1cupbutter or non-dairy substitute
1egg or egg substitute
1tsppure vanilla extract
1/2tsppure almond extractnut-allergies use vanilla
2 1/2cupsflour or a gluten-free blend~ stir before measuring and don't pack
1tspbaking soda
1tspcream of tartar
Optional frosting and sprinkles
Instructions
In a medium mixing bowl add powdered sugar, butter or butter substitute, egg or egg substitute, and both extracts. Mix well.
Add flour, baking soda, and cream of tartar. Stir to blend. Don’t use an electric mixer when adding the flour because it will cause the cookie to be tough. We want a soft cookie to bite into.
Divide dough in half and roll into log shapes. Wrap in plastic wrap and place in a freezer bag.
Freeze dough logs until ready to bake.
Preheat oven to 375. Prepare baking pans by lining them with parchment paper or silicone liners.
Cut dough into slices about 1/2-inch thick and place apart on the prepared baking sheet.
Bake for 8 minutes or until edges just start to lightly brown,
Let cookies rest on the baking sheet before transferring to cooling racks.
Once cookies are completely cooled you can frost and decorate them.
Cookies can be stored in the freezer even after they are frosted.