You are cordially invited to That Egg-Free Life, a joyful collection of allergy-friendly recipes and stories!
I’m Alison, and my allergies fall under the category of the low-nickel diet. This means I’m allergic to soy, tree nuts, shellfish, sesame, leafy greens, whole grains, some vegetables, and any food that is physically stored within a metal can. I am also anaphylaxis to cranberries.
The culinary adventures began a number of years ago with Mark and Ben, the twins I used to nanny for, before they grew up ❤ Mark is allergic to eggs, nuts, shellfish, sesame, and raw fruits and vegetables. The project for our afternoons and evenings at their home was to cook dinner together. It was Mark who once jokingly said, “That egg-free life, though!” And it was Ben who kept me grounded as he quickly learned to follow any directions and became my second set of hands.
To “Mom,” aka Arlene, who started it all by hiring me to teach her kids how to cook, I will forever be grateful for the chance she gave me and the potential she saw in me. Thank you Arlene! ❤
Everyone needs a signature cookie recipe, and in fact, we only have one egg-free cookie favorite. So let’s start this journey off on a sweet note.
That Egg-Free Life Sugar Cookies
These cookies are egg-free, soy-free, and nut-free.
Contains gluten and dairy.
You will need…
- 2 sticks butter, softened
- 3/4 cup white sugar
- 1 tbsp brown sugar
- 1 tablespoon white vinegar
- 1 heaping and overflowing teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 – 2 tablespoons of milk to bring the dough together as needed
- Preheat oven to 350. Line two to three cookie sheets with either parchment paper or aluminum foil, whatever you have on hand.
- Cream the butter and sugars. If you do not have an electric mixer on hand, use a large bowl and a large wooden spoon to mix vigorously. The mixture should be fluffy.
- Mix in the vinegar and vanilla extract. Remember that the ugly smell of the vinegar will bake out! The vinegar’s job is to help the cookies rise. It will leave just a bit of tangy-ness in the finished cookies.
- Mix in the flour and baking soda. Add milk little by little depending on how crumbly the mixture looks. You want it to come together into a dough without being gooey.
- 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.
- 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.
- Bake at 350 degrees for 10 minutes or until cookies are golden brown.
- Let cookies cool for 3 minutes on the cookie sheets. Then 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!