We tried a new recipe this year for our sugar cookies and Lauren and I feel that they are the best ones we have ever made. They taste great! To be honest, we haven’t made sugar cookies in several years. Time always got away from us and we didn’t ever seem to get to the sugar cookies. I am so glad we did this year. The orange zest gives them just a hint of fresh citrus flavor and I don’t believe that anyone would be able to tell that they are allergy friendly. This recipe is definitely a keeper.
Actually, this recipe isn’t new. It has been sitting in a magazine that I have had for several years. I pulled it out looking for desserts for Lauren. It is in the December/January 2014 issue of Living Without. Holiday Cookies by Cara Reed. I will post the link down below. We tweaked it a bit because I didn’t have enough sorghum flour, so we used some garfava flour instead. Sorghum flour is a little dense, so I chose garfava because it seemed comparable and that is what I had on hand. We used the white icing recipe she suggested, as well as the Wilton butter cream icing I have used for years. The white icing is quicker and easier to whip up. It is thinner, but sets very well. We enjoyed making them.
We used Bob’s Red Mill flours and Soy Free Vegan Earth Balance sticks for the non-dairy butter. We only had 1 cup of sorghum flour, so I just added 1/4 cup of garfava flour for the remaining 1/4 cup of sorghum flour that was called for in the recipe. They really did turn out nicely.
Wishing you and yours a very Merry Christmas!
Cindy (baker of all the things)