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Egg Free Classic Sugar Cookies

9:41 AM Tiffany Hinton 0 Comments


to your favorite board for easy reference

We had some fun this past week with finding the perfect egg free sugar cookie.  Three batches later I need some more Real Jules GF flour and we have a winner.  I also had enough cookies to practice my icing.  Lately I have been inspired by watching the cookie decorating videos on Facebook. They make it look so easy.  I is easy but you still need some practice and skills.  The most important thing is to make use the icing dries between colors and layers. 


The "little taster" has a partner in crime today! (egg free dough makes it even better)


My Mom's favorite cookie is a classic sugar cookie, with just sprinkles.  I can remember even at a really young age climbing up to help cut the cookies out.  My girls really enjoyed this and had some much fun. 

Getting you kids to help you bake is a great way to learn counting, math, patience and adventure.  They can count how many scoops are needed in the bowl.  Do math by doubling or dividing recipes and even work with fractions. 


video


Classic Sugar Cookie

Ingredients:
1 stick Earth Balance (1/2 cup)
1/2 cup sugar
1 Neat Egg or 1 egg
1 tsp vanilla extract
1 1/8 cup GF Jules Flou


Directions:
In a large bowl cream Earth Balance and sugar together with an electric mixer on medium speed. Add the prepared Neat Egg and mix well. Add vanilla extract. Add GF Jules Flour on low till combined. 

Preheat oven to 350 degrees. Refrigerate dough for 1 hour. 

Roll out using flour and cut with a cookie cutter. Bake for 12 minutes.

Royal Icing

Ingredients:
1 cup powdered sugar
3 tsp almond milk
2 tsp corn syrup
1/4 tsp almond extract
food coloring

Directions:
In a medium bowl, combine powdered sugar and almond milk until they are somewhat smooth. Add the corn syrup and almond extract. Mix until all the icing is smooth and glossy.  

Divide into bowls if you are adding coloring. Stir in food coloring if using.  Scoop icing into a pastry bag and decorate cookies.  

Make your outlines and let dry. Add 2 tsp corn syrup to thin for flooding. 

Step by Step


Make sure to use flour when rolling out your cookies and run your cookie cutter through the flour too.



Pipe the outline first and let it dry.


Flood the cookie inside the outline. Let it dry.


Add sprinkles if you want before the flooded inching is dry.


Once dry go back with your next color. 




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