When you have a child with food allergies, any celebration (birthday, holiday, etc.) calls for extra preparation. The odds that a party will include goodies he can eat are extremely slim. I try to keep allergy-friendy cookie dough or cupcakes in the freezer for such occasions. Christmas, however, proves to be an additional challenge.
We attended a celebration just last week which I knew would offer few options, if any, for my Little Man to enjoy. As always, I came prepared, bringing my bag of allergy-friendly treats for my Little Man. But when my poor guy saw the spread of ooey-gooey-goodness, he desperately wanted one of the “festive” treats.
It just doesn’t feel like Christmas without sugar-sprinkled cookies shaped like Christmas trees and reindeer, right? But it’s been a challenge to find a cut-out cookie recipe that works well without eggs. That’s why I was thrilled to find this oh-so-easy, egg-, nut-, and soy-free cookie recipe a few years ago in a Christmas craft book. It has been our go-to Christmas cookie recipe ever since.
Sugar and Spice Cookies
¾ cup butter
½ cup brown sugar
1 2/3 cups flour
2 tsp ginger
2 tsp cinnamon
Grated orange rind (optional)
Cream sugar and butter together until creamy
Add flour, ginger, cinnamon, and orange rind. Mix well.
Shape dough into a ball. Wrap in a plastic bag and refrigerate for 2 hours.
Sprinkle some flour on the table. Cut ball in half and roll out dough
to ¼ inch thickness. Cut with cookie cutters and place on cookie sheet.
Bake at 375 degrees for 12-15 minutes.
Allow to cool completely then decorate (see icing recipe below).
3 tbsp powdered sugar
3 tsp water or milk
Bonus: Make dough ornaments using the same recipe! Use a straw to make holes in the cookies after cutting out the shapes. Once baked and decorated, tie ribbon through the hole. Voila! A festive, holiday ornament!
Looking for other egg-free recipes? Check out these yummy options!
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