You know a sugar cookie is done right when it’s sweet enough to eat sans frosting, but it’s not so sweet that all you can taste is the sugar.
My mom’s tried and true Sour Cream Sugar Cookie recipe captures that flavor perfectly. The only problem is…it’s not allergy friendly.
Since my daughter was diagnosed with a dairy, egg, and peanut allergy we have given up a lot of our favorite foods and some holiday traditions along with it.
With a little tweaking, I am happy to say that we do not have to give up this one!
First, grab the original recipe HERE. Then make these substitutions:
For eggs, substitute with arrowroot starch. I used this kind from Bob’s Red Mill. The egg replacer recipe is simple: 1 TBSP. arrowroot starch, 1 TBSP. vegetable oil, 1/4 cup water. It’s also on the back of the packaging.
For sour cream, I used this Tofutti dairy free sour cream. I don’t love it as a straight sour cream sub, but it’s not bad tasting either…just okay. In the recipe though, it worked great.
The rest of the recipe is pretty much the same. I would say the dough is still pretty sticky and soft, but in a different way. It feels more pasty than fluffy, but it still requires lots of flour for the cutting board and bakes up the same.
Just be careful not to add toooo much flour. If the dough rolls out and cuts up easily, but is still too hard to handle that’s good! That means you haven’t over floured them. Just use a brownie spatula to transfer them to the pan.
Bake it just until the sides look like they are starting to brown a golden brown.
If the bottom of your cookies look like this, then you’re golden. 😉
You end up with a light, fluffy, almost creamy like cookie. When you bend it, it should crack open just like this. Yum!
They have the perfect amount of sweetness. They are delicious alone but not so sweet that a swipe of frosting will kill it dead with sugar overload.
For the frosting this time, honestly…I just used canned. Sometimes I have the energy to make it from scratch, but sometimes, the instant gratification of canned works best with kids (and the dishes fairy!). No shame in that.
The only allergy friendly kind I have found is made by Pillsbury. Most all of their frostings are dairy free (but are not soy free). Of course, always read the labels. The ingredient list is not very healthy, but then again, cookies aren’t really healthy to begin with.
We frost only a portion of the cookies and then eat the rest as is, because they are just so good on their own!
Any idea how these work with gluten free or even better, a grain-free flour mix? We have lots of allergies and would love to try these 🙂 they look wonderful!
Yes! I have never used it, because we are okay with gluten here, but I have heard great things about Bubble Girl Bakes Flour mix. She has a recipe with hard to source ingredients or you can buy her premade mix here: http://bubblegirlbakes.com/shop-online/all-purpose-flour. I hope that helps!
Thanks for the Bubble love, Delia! Your cookies are too cute and reading your blog makes me miss my days of knitting and crocheting. Feeling so inspired now, so thank you!
Of course! I love your blog and what you’re all about. You’re amazing in many ways! I think your flour is a Godsend for so many people.
You are too kind! Thank you for these kind, kind words–made my day!
Xx,
Kait
Thank you so much for posting this!! I just found out I am allergic to dairy, wheat, eggs and peanuts. I am overwhelmed at where to start and this gives me a great option for a sweet treat! Love you blog and cute little ones!
I feel for you! I am so glad to help. ((HUGS)) If you are looking for a flour substitute, I hear Bubble Girl Bakes Flour mix is exellent!
Your moms recipe has become one of our holiday traditions too. Best sugar cookies ever! So neat that you could make it Nat friendly.
That makes me so happy to hear! Glad you love this recipe too!
I have boys with those same allergies (plus sunflower). I just stumbled across your blog (thanks FB) and saw this recipe. It made me wonder if you’ve ever seen The Food Allergy Mama’s Baking Book by Rudnicki? I have tried about half a dozen recipes, but the price it worth it just for her choco chip and sugar cookie recipes. They are awesome. My favorite part is I don’t have to plan ahead because it uses ingredients I always have on hand. I can’t wait to look around here and see what other idas you’ve got. Thanks for sharing!
I haven’t yet. Thanks for the recommendation!
Yum! Love the idea to make pumpkin cookies 🙂 Do you know if the arrowroot starch/oil/water combo would work for any cookie? (And might it work with cornstarch??? 🙂 ) I have some dearly beloved cookie recipes I’d love to resurrect without egg 🙂
We may just have to try these…thanks!
Thanks Diana!
I am not sure about cornstarch, because I haven’t used it myself, but I have heard that it works. I believe the arrowroot starch recipe should work for other cookie recipes though!
ooh, this looks so great! my daughter has a dairy allergy, so this is perfect for us. I have to ask- where did you get that awesome rolling pin?!
Thanks Julie! I made it actually.
It’s mixed in with this post: http://www.deliacreates.com/grandparent-gift-kid-art-etched-wooden-spoons/