This recipe is food allergy friendly and can be Top 8 free with some easy substitutions. Our allergies in our house are to dairy, egg, peanut, tree nut, chickpea, and flax. You know what I really miss? Those SUPER soft iced sugar cookies you can buy at the grocery store. I've long wanted to figure out how to duplicate that cookie without the dairy or eggs....AND I CAN HAPPILY REPORT THAT WE FOUND THE MAGIC INGREDIENTS AND TECHNIQUES TO DO IT.
2 cups powdered sugar
1/4 cup So Delicious unsweetened coconut milk (or other milk alternative)
1 tsp apple cider vinegar
1 1/2 tsp vanilla extract (clear if you prefer a whiter cookie)
2 cups flour (for gf sub Namaste gf flour cup for cup + 1 tsp cinnamon)
1 tsp baking powder
3/4 tsp baking soda
1 tsp salt
Egg-free/Dairy-free Royal Icing:
2 cups powdered sugar
5 tsp milk
4 tsp light corn syrup
1/2 tsp vanilla (clear if you want whiter cookies, but natural works, too)
McCormick Clear Vanilla Extract (or water if you don't have clear)
Americolor Gel Food Coloring
GF Tip: When using gf flour, these cookies are great out of the oven...but like all GF things, can get hard as a rock if not preserved well. Make sure to seal in airtight containers as much as possible through the process!
Add butter to stand mixer fitted with paddle attachment. Whip until smooth, usually about 30 seconds.
Turn mixer back to low and add milk, apple cider vinegar and vanilla extract. Mix until combined.
Allow to cool for about 10 minutes, and then seal in an airtight container to preserve freshness.
Mix together sugar, corn syrup, and vanilla in bowl. It will be a sticky mess that doesn't mix well. Add milk a tsp at a time so you don't add too much. You want to add milk until you get a stirrable, smooth, STICKY icing...you don't want a stirrable, smooth, RUNNY icing. When stirring, it should tire your arm...it should provide resistance to being stirred. If it's just easy and slippery and dripping from your spoon when you lift it, it's too runny and won't stick to your cookie (I'm so sorry I didn't get a photo of this...next time I make these I will get detail photos of icing consistency do's and don'ts).
[Also, if you are not dealing with food allergies and don't want to fuss around with making icing, I've read that you can also just heat store-bought cookie icing in the microwave and dip your cookies in it top side up.]