Dairy-Free, Egg-Free Cut-out Cookies
1/2 cup dairy-free margarine (I use Earth's Balance)
1/2 cup shortening (I use Crisco)
2/3 cup sugar
1 tsp salt
1 tsp vanilla
1/2 cup applesauce
2 1/2 cup flour
1. Mix all ingredients except flour together.
2. Slowly add flour.
3. Once mixed well, then wrap in cling wrap. Refrigerate for a couple hours.
4. Roll out dough and use cookie cutters to cut out shapes.
5. Bake at 375 degrees for 10 minutes.
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This frosting is amazing!
Dairy-Free Frosting
1 Tbsp melted dairy-free margarine (I use Earth's Balance)
1 tsp vanilla
2 Tbsp shortening (I use Crisco)
2 tsp vanilla soy milk
1 cup powdered sugar
1. Mix wet ingredients (all but powdered sugar) in mixer. I like to use my Kitchenaid Mixer.
2. Slowly add powdered sugar.
3. Mix for 5 minutes on medium speed.
Posts
Those are so cute! I love that you used applesauce for some of the shortening in these too, great idea.
ReplyDeleteHi there.
ReplyDeleteI enjoy reading your blog. Thanks for keeping it up to date.
My little guy (17 months) is allergic to eggs, fish, peanuts, treenuts and sesame. Thrown us for a loop for sure. Our older son, 5, has no food allergies whatsoever.
Anyway, I’m always on the lookout for great recipes, and I was excited to find this recipe.
I made them today, with horrible results. Not sure why, since you raved about them...
I used a vegan margarine (Becel has one in Canada), and it is on the soft side..., but the rest of the recipe was exactly the same. The dough was so soft and sticky I couldn't work with it. It's currently in the fridge overnight, having added over 1 cup of flour to it, and almost a cup of powdered sugar. Don't know how that will affect the taste or the texture, but it seems more solid. But, even after being in the fridge a few hours, and then the freezer for a 1/2 hour, we still couldn't roll it out. We'll try in the morning.
Any suggestions?
Thanks.
Shayla
My only guess is that you need more flour. I think the first time I made these I had to add extra flour, too. If your margarine is softer, it might change the stickiness. Maybe use less margarine or just 1 cup of shortening with no margarine. I understand your frustration -- baking without egg and butter and milk can be so tough. It takes a little science sometimes. Good luck!
ReplyDeleteThanks for the reply. They did make good spritz cookies in the cookie press. Very tasty, but still not rollable, after adding 2 cups of dry stuff (1 cup flour, 1 cup icing sugar)..
ReplyDeleteThanks.
Shayla
Hi I came across your receipe and made these cookies tonight. Thanks for sharing! My first batch was way too sticky to roll out and cut. I used Earth's Balance gfcfsf for butter. The cookie blobs still taste great though! The second batch I used 1 cup shortening (spectrum) like you suggested and they turned out good! A little more dry then the first batch but still really good. I noticed the thicker cookies don't taste as dry so maybe I overcooked them or rolled some too thin?
ReplyDeleteI am totally new to baking gfcfsf but so far it is working out. Thanks for putting this receipe out there. The heart shaped cookies will help my son feel included in the Valentine's day party at preschool tomorrow. Thx! Kelly
I meant to say that I used 1 cup shortening instead of the butter. Also-your frosting is delish! Thx! Kelly
ReplyDeleteThank you so much for a delicious recipe! I also appreciate the suggestions to do less butter or shortening to keep the dough from being too sticky. They were the best dairy free egg free cookies we have made so far.
ReplyDelete