My girls couldn't get enough of these cookies. They are soft on the inside with a slightly crunchy outside. They loved rolling the balls, decorating them with sprinkles and marbling the dough.
Sugar Cookie Balls
2/3 cup sugar
1/2 cup dairy free margarine, softened
1/4 cup soy milk mixed with 3/4 tsp lemon juice - allow to set for 5 minutes or until thickened
1 1/2 tbsp vanilla extract
2 cups flour
3/4 tsp baking soda
1/8 tsp salt
Food coloring and/or sprinkles, optional
Use an electric mixer to cream the sugar and margarine. Add the soy milk-lemon juice mixture and vanilla then beat until combined. In a separate bowl, combine the flour, baking soda and salt. Add the flour mixture to the sugar mixture then beat until thoroughly combined. Shape the dough into 1 1/2" balls then press them down lightly on parchment paper lined baking sheets. Bake at 350 for 14-16 minutes or until lightly golden.
* These cookies barely change their shape during baking, so you can choose if you want them rounded or flat.
* You can sprinkle the cookies with additional sugar or sprinkles before baking.
* To add color to the cookies, you can add food coloring with the vanilla extract for a uniformed color to the cookies or you can stir the food coloring in right before rolling to make marbled cookies.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.