The Sugar Cookies Welcome You!

WELCOME to our allergy-aware kitchen!!!

Introducing… That Egg-Free Life: The Website, featuring allergy-friendly recipes, cooking tips, pics, and stories from the allergic among us!

I’m Alison, home-cook and experimenter of recipes, living the exciting and very allergic life on the low-nickel diet with a side of lactose-intolerance. Next up, I’d like to introduce you to my teenage coworkers Mark and Ben — twins, home-cooks, high school students, comedians, Jew-ish, full of laughter and made of the best kind of stuff. Including Mark’s impressive array of allergies. Our mutual respect and love for food, recipes, cooking together, watching Food Network, taking pictures of food, and sharing that spirit of cooking together and enjoying each other’s company: that’s what our egg-free adventures are all about.

To Mom aka Arlene, who started it all by hiring me to teach her twins how to cook, I will forever be grateful for the chance she gave me and the potential she saw in me. Thank you ❤

And for all of YOU who are joining us on this allergy-aware journey of food love: WELCOME TO THIS ADVENTURE 😀 Ask questions, leave comments, get cooking, get involved, and let’s whip up some wonderful meals. As Miss Frizzle likes to say, “Take chances! Make mistakes! Get messy!” — and that’s exactly what’s up in our kitchen 🙂

As a wise twelve-year-old once said, That Egg-Free Life, Though! That Egg-Free Life! So, let’s get started…

Want to book a cooking lesson or consult with Alison? Check out Alison’s services here:


These cookies are egg-free, soy-free, nut-free, low in lactose, low in nickel

You will need…

  • 2 sticks butter, softened — we used lactose-free butter
  • 3/4 cup white sugar plus 1 tbsp brown sugar
  • 1 tablespoon white vinegar
  • 1 heaping and overflowing teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • If needed: 1 to 2 tablespoons of milk to bring the dough together, or if you have not quite enough butter on hand, the extra splash of milk should make up for that and/or add an extra element of moisture if the dough is looking too dry. Any lactose-free milk, full-dairy milk, or just a splash of water should work.


  1. Preheat oven to 350. Line two to three cookie sheets with either parchment paper or aluminum foil, whichever you have on hand. It’s important to line the sheets so the cookies will come off easily, and you won’t have a lot of clean-up afterwards or any need to grease the sheets.
  2. In a large bowl using a large wooden spoon, cream together the softened butter with your two sugars, mixing vigorously for as long as you possibly can until the mixture is light and fluffy.
  3. Mix in the vinegar and vanilla extract. Remember that the ugly smell of the vinegar will bake out, and the vinegar’s job is to allow the cookies to rise a bit and have an excellent texture, just leaving a bit of a tangy flavor after baking. (I would not eat this dough raw, personally.)
  4. Mix in the flour and baking soda.
  5. Scoop out about a tablespoon each of dough for every cookie and roll it into a nice, even ball. Place on the lined cookie sheet.
  6. Now you have a choice: you can keep the cookies super-round for a tea cookie style that will take a bit longer to bake through, or you can slightly flatten them with your hand for a more traditional winter holiday-looking style of sugar cookie. Either way works; it’s totally up to you, because remember, YOU are the one eating these cookies, it’s your kitchen, so you get to decide! 😉
  7. Bake at 350 degrees for 10 minutes or until cookies are golden brown.
  8. Let cookies cool for 3 minutes on the cookie sheets. Then you know it’s time to start eating them!

P.S. You can also top these with colorful sugar right before they go in the oven for a more festive look.

Also P.S. The best part of this recipe is when Mark texted me asking for it less than a week after making it, since it wasn’t all typed up yet, but he couldn’t want to bake these again!

ANDDD ask to join our private Facebook group at:


😀 😀 😀