Sugar Cookie Icing {Dairy-free, Egg-free}

I can’t tell you how long I’ve looked for a perfect allergy-free sugar cookie icing. A lot of them have dairy in them and then I found one without dairy and realized I had no corn syrup. So after some research on substitutions, I came up with this icing. I will use it from now on! It’s the perfect consistency and tastes yummy, too!

Sugar Cookie Icing {Dairy-free, Egg-free, Vegan}

2 1/2 cups powdered sugar

2 Tbsp water

1 Tbsp Smart Balance Light (or Earth Balance buttery spread – they are dairy free)

1 Tbsp Cream of Tartar (I may have used a heaping Tbsp just in case)

1/2 tsp vanilla extract

Food coloring, if desired

Combine all ingredients in a small bowl. Mix until powdered sugar is moistened. Beat at medium speed until smooth. Add additional tablespoons of water to reach desired consistency. Tint with food coloring if desired.

Perfect Cut-Out Sugar Cookies {dairy-free, egg-free, nut-free}

If you are looking for a perfect allergy-free sugar cookie, look no further! This is the best one I’ve made and I’m sure you will love it, too. I made these for the first time last year and my girl just loved them. I am busy baking today for all the parties my girl has and will be sharing several recipes with you. I hope you find them useful and yummy, too!

Cut-Out Sugar Cookies {dairy-free, egg-free, nut-free}

(Makes about 4 1/2 dozen cookies)

Ingredients 1 cup butter or margarine2 cups sugar1 Tbsp vanilla2 Tbsp cornstarch 5 cups flour (divided) 1 cup buttermilk or dairy-free milk alternative, soured with 1 tsp vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt

Instructions Mix together butter or margarine, sugar and vanilla. Add cornstarch. Alternately add the buttermilk, 2 1/2 cups flour, baking soda, baking powder and salt. Stir in additional 2 1/2 cups flour.Chill well. (Approx. 3 hours)Roll out on a floured surface and cut out. Sprinkle tops with sugar (or colored sugar, sprinkles, etc).Bake at 350 °F for 8-10 min depending on size.

This is what the dough looks like when it’s been chilled long enough. It is very easy to form and not very sticky.
 Here is my girl decorating her first few cookies!

When baked for 8-10 minutes the cookies turn out perfect! They are not even brown on the edges which means they are just firm enough and still soft on the inside.

Chocolate Donut Muffins {dairy-free, egg-free, nut-free, vegan}

I’ve been busy baking today for my girl’s Christmas parties this week. This one may be familiar to you because I posted it here awhile back. It is my go-to recipe when I need a donut for my girl. Tomorrow at school, her class is having donuts and chocolate milk while they watch The Polar Express so, of course, she needed a substitute. These turned out delicious and look so yummy, too! I can’t wait for her to try one when she gets home from school.

You can get the recipe here. I changed one thing and it turned out to be a great change. *Let the donuts cool for several minutes before tossing them in the powdered sugar. If the donut is too warm when the sugar is on them, the sugar melts. These turned out perfect today! I think you’ll like them.

No-Bake Granola Bars {dairy-free, egg-free, nut-free}

I found these the other day while searching my new favorite website Pinterest. These will be great for lunchboxes, after-school snacks or even breakfast on the go. And healthy, too! I am on a mission to provide my children with brain-food for breakfast on school days and this recipe below should do just that. I adapted it a smidge from here and it’s gonna be a good one!

photo from fooddoodles.com

No-Bake Granola Bars {dairy-free, egg-free, nut-free}

Makes 12

• 2 large overripe bananas
• 1 cup oats
• 1/2 cup crunchy cereal (I’d use rice krispies)
• 2 tbsp pure maple syrup(or any other sweetener you use – I use Agave Nectar)
• 2 tbsp soy butter
• 2 tbsp vegan chocolate chips (I use 365 Whole Foods brand)
• 2 tbsp dried cranberries or other fruit (I will leave this out)
• 1 tbsp ground flax seed {brain power!}
• 2 – 4 tsp cocoa powder

Line a muffin pan with paper liners, or use a silicone muffin pan for easy removal.  Mash the bananas.  Add wet ingredients and cocoa powder and mix well.  Add all other ingredients, mix well then press into prepared muffin tin.  Freeze at least 60 minutes before serving. Freeze them overnight and throw one or two in the lunchbox before school. By the time lunchtime comes around, they will be perfect for eating!