Allergy friendly. cupcake happy!

I am a sugar cookie snob. They have to be the perfect texture, sweetness, and have just enough frosting and sprinkles. But, I will also admit, I am not good at making sugar cookies. I’m still learning to judge the dough consistency and getting better at rolling them out….I’m getting there. Hmmm…Maybe it’s just because I’m more of a cupcake gal!

Since we’ve been a dairy-free, egg-free household, I have been experimenting with various recipes (Savannah is 5 years old now…so I’ve been testing recipes for a LONG time).

This past weekend we decided to make Easter Bunny cookies, and I think I found THE recipe. I took a famous bakery knock-off recipe (Paradise Bakery as my resource indicates) and veganized it with success. Although I didn’t love my rabbit cookie cutter (from the dollar section at Target), the dough held together well, the texture was just right and they were delicious. I topped them with my go-to vanilla frosting.

If you have an egg allergy and can’t decorate real Easter eggs…bake allergen-free sugar cookies instead. They taste way better and your non-allergic family won’t be eating egg salad for a week!

Sugar Cookie Cutouts (Dairy-Free, Egg-Free)
Adapted from Kari’s Cooking

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening (I used Spectrum non-hydrogenated shortening)
2 teaspoons vanilla
¼ cup dairy-free yogurt (I used soy yogurt)
3 3/4 cups cake flour (may need up to another ½ cup for right consistency)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

Procedure:

1. In a stand mixer fitted with the flat paddle, cream together the sugars and shortening. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.
2. Slowly add vanilla and non-dairy yogurt while mixing.
3. In a separate bowl, combine the flour, baking soda, baking powder and salt.
4. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Add more flour as needed for dough to be less sticky but not too dry. Do not overmix.
5. Preheat oven to 375°. Line baking sheets with Silpat baking mats.
6. Roll out dough on floured surface to 1/8” thickness. If dough is too moist, sprinkle small amount of flour directly on rolled dough and rolling pin.
7. Cut out cookies with desired shaped cookie cutters. Carefully transfer to baking sheets.
8. Bake for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Edges will not be too brown.
9. Flatten any air pockets while still hot. Carefully transfer cookies to a cooling rack. Allow to cool completely before frosting with vanilla frosting and decorating.

Vanilla Frosting
4 cups confectioners’ sugar
1/2 cup allergen-free margarine (recommended: Earth Balance Soy-Free Non-Hydrogenated Buttery Spread)
1 tablespoons vanilla extract
1/4 cup water
A few drops food coloring, optional

Procedure

1. Combine the confectioners’ sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined.
2. With the mixer running, add 1 tablespoon of water at a time, until the desired butter cream consistency.
3. Mix in food coloring, if desired. Makes about 2 cups.

Baker’s notes: Refrigeration of my dough in the past has caused the texture to become crumbly and difficult to roll, so I’ve omitted the refrigeration step. If you want to make the dough now and roll later, you can refrigerate the dough, but let it come to room temperature before you roll it out. Also, if you accidentally add too much flour, you can knead in a bit more of non-dairy yogurt until you get the right consistency (yes, this happened to me, and my solution worked just fine). My recipe source says you can use all-purpose flour, but if you do, use 1 cup less to start.