Ok, so Healthier Holiday Sugar Cookies is a bit of an oxymoron, I know. And I’m all about limiting the amount of sugar in our diets for so many reasons. Heaven knows it’s hidden in more food items than we can even count! But, it’s Christmas. Holiday and family tradition require that we let our hair down, just a little, and enjoy some of the “fruits” of the season.
So with that in mind, I created a gluten and dairy-free version of my our family’s traditional recipe, Ethel’s Sugar Cookies. No, Ethel is not my relative. My grandma picked up this recipe, somewhere, years ago. These cookies, along with Peanut Blossoms, are family holiday staples that have lasted the test of time. I think this version of the traditional sugar cookie tastes every bit as good as the original. I hope you’ll like it to!
Ingredients
- 3/4 cup Earth Balance soy and dairy-free buttery sticks, softened
- 1 cup turbinado raw sugar
- 2 eggs
- 1/2 teaspoon pure vanilla or almond extract
- 2 1/2 cup gluten-free flour blend
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 2 tablespoons Earth Balance soy and dairy-free buttery stick
- 2-3 cups organic powdered sugar
- 1 teaspoon pure vanilla
- 2 tablespoons unsweetened coconut milk
Instructions
- Preheat your oven to 400.
- Using your mixer, mix together the soy & dairy-free butter sticks, the sugar, eggs and vanilla.
- Sift together the flour, baking powder and sea salt.
- Mix the sifted flour mixture into the butter and egg mixture.
- Place the dough in the refrigerator and chill for at least one hour.
- With your rolling pin, roll out the dough to 1/8" thick.
- Cut holiday shapes with your choice of cookie cutters.
- Place the cookie shapes on an ungreased baking sheet.
- Bake for 6-8 minutes.
- Remove from oven and let cookie sheets sit for another minute.
- Remove the cookies from the sheets and cool on wire racks.
- Frost the cookies with the frosting.
- Place the Earth Balance "butter" in a small bowl and melt in the microwave.
- Add 2-3 cups of organic powdered sugar, the vanilla, and the coconut milk.
- Stir the frosting until well combined.
- Add additional milk, by the teaspoonful as needed, to get the consistency you desire.
Notes
When rolling out the cookie dough, I place a large piece of unbleached, chlorine-free parchment baking paper on the counter top. I sprinkle just a bit of gluten-free flour on the paper to further prevent sticking. Then, place the dough on top of the parchment paper, and place another sheet of parchment paper on top of the dough. Roll out the dough as usual. This is SO much easier. Less sticking. Less clean-up. I just have one of the kids help me hold the parchment paper in place as I'm rolling.
Julie Smith is a certified Life Coach, Leadership Coach and Health Coach. She empowers others to create calm and clarity through work and life transitions. Together, they build confidence, create postive change, and greater well-being so they can lead themselves and the organizations and families they serve. Her clients include purpose-driven professionals, leaders and organizations. 
