Sugar Cookie Cut Outs
I love cut out cookies. My mom makes the BEST cut out cookies at Christmas. (Everyone’s mom must have the same recipe, because they’re all the best, right?)
It nearly killed me not to be able to use my moms recipe for my family. But, after four years of tweaking, I have a recipe that I love. I’m a little biased, but this is the best egg free, dairy free cut out sugar cookie recipe there is. It’s soft and flavorful, almost like mom’s.
The dough is a bit softer than traditional recipes. I go light on the four early in the batch, and knead more in before I roll it out. That way, I get just enough to make it workable, but not too much that they’re dry.
Unlike most cut out recipes, this one doesn’t call for a long refrigeration period. It might make the dough easier to work with, but truthfully, I just don’t have the patience to wait it out. Once the cookie making business is underway, I’m anxious to get those babies baked, frosted and clean up the mess. (I usually have a couple young helpers, so there’s plenty of mess.) I refrigerate the dough for just a few minutes – about 10 – while I tidy the kitchen, put away the ingredients, and choose a few cutters for the batch.
The icing recipe I use is here.
I hope you love this recipe, too!
- 1/2 c. applesauce
- 1/2 c. coconut oil (warm, not solid) or canola oil
- 1/2 c. dairy free margarine
- 1/2. packed brown sugar
- 1/2 c. granulated sugar
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- pinch of salt
- 3 3/4 c. + all purpose flower
- Preheat oven to 325
- Combine applesauce, oil, margarine, sugars and vanilla extract until combined.
- Add flour, baking powder and salt and mix until combined.
- Form into a ball and refrigerate 10 minutes (or more), if desired
- On a floured counter, kneed in flour as needed to make the dough workable (1/4 - 1/2 c). Rollout and cut into shapes.
- Bake 15 - 19 minutes.
- Once done, take them out of the oven give them a few minutes to "rest" on the cookie sheet before transferring them to a cooling rack.
- I roll the dough pretty thick for a heftier cookie. If you prefer a thinner cookie, reduce baking time by a minute or two.