You know a sugar cookie is done right when it’s sweet enough to eat sans frosting, but it’s not so sweet that all you can taste is the sugar.
My mom’s tried and true Sour Cream Sugar Cookie recipe captures that flavor perfectly. The only problem is…it’s not allergy friendly.
Since my daughter was diagnosed with a dairy, egg, and peanut allergy we have given up a lot of our favorite foods and some holiday traditions along with it.
First, grab the original recipe HERE. Then make these substitutions:
For eggs, substitute with arrowroot starch. I used this kind from Bob’s Red Mill. The egg replacer recipe is simple: 1 TBSP. arrowroot starch, 1 TBSP. vegetable oil, 1/4 cup water. It’s also on the back of the packaging.
For sour cream, I used this Tofutti dairy free sour cream. I don’t love it as a straight sour cream sub, but it’s not bad tasting either…just okay. In the recipe though, it worked great.
The rest of the recipe is pretty much the same. I would say the dough is still pretty sticky and soft, but in a different way. It feels more pasty than fluffy, but it still requires lots of flour for the cutting board and bakes up the same.
Just be careful not to add toooo much flour. If the dough rolls out and cuts up easily, but is still too hard to handle that’s good! That means you haven’t over floured them. Just use a brownie spatula to transfer them to the pan.
For the frosting this time, honestly…I just used canned. Sometimes I have the energy to make it from scratch, but sometimes, the instant gratification of canned works best with kids (and the dishes fairy!). No shame in that.
The only allergy friendly kind I have found is made by Pillsbury. Most all of their frostings are dairy free (but are not soy free). Of course, always read the labels. The ingredient list is not very healthy, but then again, cookies aren’t really healthy to begin with.