Egg Free, Dairy Free, Nut Free Soft Drop Sugar Cookies

Jazlyn saw the big soft sugar cookies as we walked past the bakery in the grocery store. She said they looked good and she wanted me to make them for her. I've never attempted the drop sugar cookies because the recipe I used before Jazlyn's allergies required sour cream, buttermilk, eggs, etc. I told her I would try my best to figure out a recipe that would keep the cookies soft and fluffy. The result is a very simple, very soft and cakey drop sugar cookie that was a little too plain. I melted some safe chocolate chips and frosted the plain ones. The rest of the batches I sprinkled on a variety of sugar sprinkles, candy sprinkles and cinnamon sugar. Each one of the varieties was very good. I would also like to make a cookie icing and frost a few that way for even more variety. I love when one cookie can have a bunch of varieties.

Soft Drop Sugar Cookies

1 1/2 cups sugar
1 cup dairy free margarine, melted
1/2 cup oil
1 cup soy milk
1/2 cup unsweetened applesauce
2 tbsp vanilla extract
4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Combine the sugar, margarine and oil. Add the soy milk, applesauce and vanilla then mix again. Add the flour, baking soda, baking powder and salt then mix until thoroughly combined. Drop by spoonfuls 1 1/2" apart onto parchment paper lined baking sheets. Bake at 350 for 7-9 minutes or until the bottoms are lightly browned.
* If desired, you can sprinkle cinnamon sugar or sprinkles onto the cookies before baking.
* Once cooled, you can frost the cookies with melted chocolate or a cookie frosting.

Egg Free, Dairy Free, Nut Free Brown Sugar Cookies

These cookies are so soft and have a wonderful brown sugar flavor. My non-allergic girls said they tasted like the Nilla wafers that they had at church, only softer.

Brown Sugar Cookies

1 1/2 cups brown sugar
1/2 cup dairy free margarine
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
1/2 cup water, warmed in the microwave for 1 minute
1 1/2 tsp vanilla extract
3/4 tsp baking soda
2 1/4 cups flour

Use an electric mixer to beat the brown sugar and margarine. Add the water-oil-baking power mixture then beat again. Add the warmed water, vanilla and baking soda then beat again. Add the flour then beat until throughly combined. The batter will be fairly thin. Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 for 7-10 minutes or until the cookies are lightly browned around the edges and on the bottom.

Egg Free, Dairy Free, Nut Free Cut-Out Sugar Cookies

This is our all-time favorite cut-out sugar cookie. The top picture is fish cookies that we made for Tayana's birthday party. The bottom picture is Christmas and animal cookies. We have also made Valentine's hearts for homeschool get togethers. We took large hearts, undecorated, then supplied safe frosting, sprinkles, chocolate chips, etc. for the kids to decorate their own cookies.

Cut-Out Sugar Cookies

2 cups dairy free margarine
1 1/2 cups sugar
1 tbsp vinegar plus enough soy milk to make 1 cup
1 tbsp vanilla extract
2 tsp baking soda and 1/4 tsp salt dissolved in 2 tbsp hot water
8 cups flour

Use an electric mixer to cream the margarine and sugar. Add the vinegar-soy milk mixture and beat again. Add the vanilla and the baking soda-salt-hot water mixture and beat again. Add the flour one cup at a time, beating after each addition, until a stiff dough forms. Roll out a portion of the dough to 1/4" thick. Cut with cookie cutters as desired. Place the cut-outs on parchment paper lined baking sheets. Bake at 350 for 8-10 minutes or until the cookies are set and the bottoms are lightly browned. Repeat with the remaining dough, re-rolling as needed.
*  You can decorate the cookies with sprinkles before they are baked. They store better and are longer lasting this way. You can also bake the cookies then frost and decorate them once cooled.
*  You can add food coloring to each portion of the dough to form different colors.
*  Other extracts can also be used such as orange and lemon.
*  The bigger the cookie cutter you use, the softer the cookies will stay.