These allergy friendly cut out sugar cookies are perfect for any occasion. They are gluten-free, nut-free and egg-free and enjoyed by everyone!
We have a lot of allergies in my family from nuts, gluten and eggs so we have to be careful with everything we make. After many times trying different mixture of ingredients I think I finally nailed the perfect allergy friendly cookies.
They turned out to be the most delicious cookies ever that hold their shape with no crumble and have the best flavor. I made them for Christmas but you can definitely use this recipe for any occasion such as Valentine’s Day, Easter, etc.
Let’s make cookies!
Why You’ll Love This Recipe
- Perfect for those with allergies or sensitivities. Even if you don’t have any dietary restrictions, you’ll still love these cookies!
- They’re soft and chewy, with the perfect amount of sweetness.
- Super easy to make – just mix all the ingredients together, roll out the dough, and cut out your shapes.
What You Will Need
- Butter
- Granulated sugar
- Natural applesauce
- Milk
- Pure vanilla extract
- Gluten free flour
- Baking powder
- Salt
- Gluten free frosting – I used Pillsbury white frosting.
- Gluten free sprinkles
- Food coloring
How to Make Allergy Free Sugar Cookies
- In a bowl or standing mixer, cream butter and sugar together with mixer.
- Add applesauce, milk and vanilla and beat together until full incorporated.
- Slowly add dry ingredients to wet ingredients while beating as adding. Mix until fully combined and dough forms.
- Cover and refrigerate for at least 1 hour.
- Preheat over to 375 degrees F.
- Line a countertop with parchment paper and flour the rolling pin and surface with gluten free flour. Roll the dough to about ⅛ inch thickness.
- Using the cookie cutter cut out the shapes. Place on lined baking sheet. Repeat till all the dough has been used.
- Bake 6-8 minutes or until lightly golden brown around the edges.
- Allow cookies to cool completely before icing.
- Decorate with gluten free icing and sprinkles and store in an airtight container.
Recipe Tips
- Be sure to roll out the dough on top of floured parchment paper. This will prevent it from sticking to your rolling pin and countertop.
- If the dough is too sticky, you can add more flour (a little at a time) until it forms a smooth ball that is easy to work with.
- Use cookie cutters of your choice to create fun shapes. Or, if you want something really simple, just use a glass or cup to cut out circles.
Storing Leftovers
- Store remaining leftovers in an airtight container at room temperature for up to 1 week.
- To freeze, store in a freezer safe container in the freezer for up to 3 months. Thaw out in fridge over night before consuming.
FAQs
Can I make these sugar cookies dairy free?
Yes, you use dairy or non dairy milk.
Do I have to chill the sugar cookie dough?
Yes, the chilling process is necessary as the dough is too sticky and would not roll out properly.
Can I make these cookies without a cookie cutter?
Yes! You can use a knife to cut the dough into shapes or simply make small balls.
What kind of food coloring did you use?
I used the great value brand from Walmart.
What kind of sprinkles did you use?
I used whatever was available at Walmart, the great value brand.
Recipe
Allergy Friendly Cut Out Sugar Cookies
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- ¼ cup natural applesauce
- ¼ cup milk
- 1 tsp pure vanilla extract
- 2 ¼ cups gluten free flour
- 2 tsp baking powder
- ½ tsp salt
- Gluten free frosting
- Gluten free sprinkles
Instructions
- In a bowl or standing mixer, cream butter and sugar together with mixer.
- Add applesauce, milk and vanilla and beat together until full incorporated.
- Slowly add dry ingredients to wet ingredients while beating as adding. Mix until fully combined and dough forms.
- Cover and refrigerate for at least 1 hour.
- Preheat over to 375 degrees F.
- Line a countertop with parchment paper and flour the rolling pin and surface with gluten free flour. Roll the dough to about ⅛ inch thickness.
- Using the cookie cutter cut out the shapes. Place on lined baking sheet. Repeat till all the dough has been used.
- Bake 6-8 minutes or until lightly golden brown around the edges.
- Allow cookies to cool completely before icing.
- Decorate with gluten free icing and sprinkles and store in an airtight container.
Notes
Storing Leftovers
- Store remaining leftovers in an airtight container at room temperature for up to 1 week.
- To freeze, store in a freezer safe container in the freezer for up to 3 months. Thaw out in fridge over night before consuming.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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