This little thing is allergic to eggs (as well as chicken and peanuts, ah!)
But one of her favorite things to do is make “coooooookies”
It’s sort of hard to find a good recipe for sugar cookies that doesn’t have eggs in it. I’ve tried two that were OK but not great…
I think I finally found one. It is your typical cut-out sugar cookie recipe but has cream cheese as well as butter. I like to make the dough a day or two before I bake. It helps your cookies get really chewy, which I love.
The best part about the cookies is that Joy can decorate these without fear of having an allergic reaction. I can’t wait to decorate more cookies with her (and her brother, of course) for Christmas!
Keywords: bake dessert egg-free nut-free soy-free vegetarian Christmas cookie
Ingredients (4 dozen)
- 1 (8 oz) block reduced-fat cream cheese, at room-temperature
- 3/4 cup butter, at room-temperature
- 1 cup sugar
- 2 tsp vanilla extract (no imitation, please!)
- 2 cup unbleached, all-purpose flour
- 1/2 cup white whole wheat flour (I use King Arthur Flour white whole wheat)
- 1/2 tsp baking soda
In a large bowl, beat together the cream cheese, butter, and sugar. Add in the vanilla.
In a medium bowl, whisk together the flours and baking soda. Gradually add the flour mixture into the butter/sugar mixture. Making sure to fully incorporate.
Put cookie dough on a large sheet of waxed paper, and wrap tightly. Refrigerate for at least 1 hour or up to 3 days.
Take dough out of refrigerator. Preheat oven to 350°F.
On a lightly floured surface, roll ½ of the dough to a ¼-inch thickness. Cut out cookie shapes using a 2-in cookie cutter of your choice. Place cookies on a parchment lined baking sheet. If desired, top with sprinkles (or you can ice and decorate after baking). Refrigerate for at least 15 minutes on baking sheet.
Bake cookies for 8-10 minutes in a preheated oven, rotating the pans halfway through baking, until the edges are barely brown. Cool cookies on the baking sheet for 2 minutes; then cool them on wire racks until completely cooled.
Ice cookies and decorate if desired. Store in an airtight container for up to 3 days.
*these cookies aren’t super sweet, so you will probably want to at least add sprinkles. They’d be good iced, too
I shared this recipe on Eat at Home Cooks Ingredient Spotlight: Cream Cheese
He’s excited about cookies, too 🙂