Slice 'n' Bake Sugar Cookies
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.
Servings: 36 Cookies
Calories: 99kcal
Ingredients
- 1 1/2 cups powdered sugar ~ stir before measuring and don't pack
- 1 cup butter or non-dairy substitute
- 1 egg or egg substitute
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract nut-allergies use vanilla
- 2 1/2 cups flour or a gluten-free blend ~ stir before measuring and don't pack
- 1 tsp baking soda
- 1 tsp cream 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.
Notes
**Nutritional counts are for unfrosted cookies
Nutrition
Serving: 1Cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg