Sugar cookies are a holiday favorite! They are fun to make and decorate. One's creativity has no end with sugar cookies.
I have to admit they have not always been my favorite. I find most sugar cookies hard and crunchy without much flavor. When I was in middle school that all changed. We had a neighbor who brought us the most soft, tasty sugar cookies I had ever eaten. Thankfully, she shared her recipe with our family. I am quite sure the key ingredient in her recipe is butter, which now creates a problem for those in our family who are dairy intolerant.
I have taken her recipe and tweaked it and made it suitable for gluten, dairy, and nut free diets. I still like it best with butter, but coconut oil makes a great substitute for the butter. These sugar cookies are still soft and tasty, especially when you add your favorite essential oils. I personally love Wild Orange with a bit of orange zest. But I bet that chocolate frosting with a drop of Peppermint oil would be delightful too!
Gluten Free, Dairy Free, Nut Free Sugar Cookies
1 cup evaporated cane sugar (1 ¼ cup, if you like it sweeter.)
1 cup coconut oil or butter
¼ tsp. salt
3 eggs
1 tsp. vanilla
3 cups King Arthur’s Gluten Free Measure for Measure Flour
Optional:
Powdered sugar
Full fat canned coconut milk
Chocolate shavings, crushed peppermint candy, shredded coconut for decorating
Directions:
Preheat oven to 375°. In a large mixing bowl, cream together sugar, coconut oil, salt, and vanilla and essential oils. Add eggs and blend well. Add baking powder and flour. Stir well, then work remaining flour into dough, with hands. Roll out on floured surface to ¼ inch thick. Cut with favorite cookie cutters. Place on greased cookie sheet. Bake for 10 minutes. Cool, frost, and decorate as desired.
Basic Frosting glaze:
1 cup powdered sugar
1-2 tablespoons canned full fat coconut milk
Mix together to desired consistency. Add more milk, if needed. Spread over cookies. Sprinkle with shaved chocolate, crushed peppermint candies, shredded coconut, or favorite toppings.