I have a tradition during the holiday season that I started 5 years ago while living in New Jersey. That tradition is this: every year I invite a group of friends over and we make from scratch homemade sugar cookies, cute them out, and decorate them. The memories I have from these time with so many friends are priceless, and yesterday I was blessed to add even more memories.
However, since I started this tradition, my intolerance of corn has been increasing. It took me over a year, but I have finally perfected my corn free recipe to carry on this tradition, and it is delicious! One of my favorite things about this dough, is that it doesn’t take any refrigerating AND is super easy to roll out. I have the girl in the little yellow polka dot bikini to assist me in talking about this recipe as well.
For the frosting ingredients, I modified the filling for my favorite pumpkin roll recipe. This IS cream cheese frosting, so chances are if you don’t like cream cheese frosting you will not like this recipe. You will want to make the frosting first in order for it to be a good texture to frost your cookies with. I quadrupled the recipe below and had WAY too much frosting left over even though I had doubled the cookie recipe. I would suggest at most doubling it, but you should be okay with the amount below.
- 1 cup Trader Joe’s Powdered Sugar (this is corn-free while most powdered sugars are not)
- 1-8 oz package of low-fat cream cheese softened to room temperature (please read the ingredients as some cream cheese have corn in them)
- 1 stick of butter; 1/2 softened and 1/2 of it melted
- 1/2 tsp of vanilla (again I always recommend the Dominican Republic vanilla due to its rich and flavorful taste)
- 2 Tbsp of milk of your choice – I used unsweetened almond milk (you may need more depending on the texture you would like)
- Food coloring (if you choose to make colors)
- Put all your ingredients in the mixer except milk and mix
- Once it is a creamy texture, add in the milk slowly until you get the texture you wish
- Place in bowls for coloring and let sit until the cookies are ready to be frosted
Cookie Ingredients: (modified from this original recipe)
- 1 cup of unsalted butter softened (equal to 2 sticks)
- 1 1/2 cups of granulated sugar
- 1 egg
- 1/4 cup smart balance cooking oil
- 2 tsps of vanilla
- 2 3/4 cups all-purpose flour
- 2 tsps of baking soda (baking powder often contains corn)
- 1 tsp salt
- 2 Tbsps of milk of your choice (I again used almond milk)
- Preheat oven to 400 F
- In mixer mix sugar and butter together
- Add in egg, vanilla, and cooking oil
- Continue mixing while adding in flour, baking soda, salt, and milk
- Continue to mix until dough consistency, if not doughy enough, you may need to add a bit more flour
- On floured surface roll out dough or make into balls
- Cook on oiled (I used coconut oil spray) cookie sheet for 8-10 minutes
- Let cool and then have fun decorating!
This did made around 36 cookies. I do not recommend trying to make a double recipe in the same mixing bowl. I did this, and while it turned out, my Kitchen Aid was not happy with me. I hope you enjoy these delicious cookies as much as my friends and I did!
**I do recommend refrigerating the cookies due
to the contents in the frosting**