Egg-Free Sugar Cookies

Just in time for Valentine's Day! I know I said I wanted this recipe up by Christmas, but better late than never, right?

Egg-Free Sugar Cookies

Ingredients:

1  tablespoon ground flaxseed

3  tablespoons hot water

1/2 cup sugar

1 cube butter, softened (to make dairy free, use dairy free margarine)

1/4 cup milk (substitute water to make dairy free)

1 teaspoon vanilla

1 3/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

Mix flaxseed and hot water in a small bowl and allow to sit for about 5 minutes. In the meantime, cream butter and sugar together until fluffy. Add flax, milk and vanilla and beat until combined. In a separate bowl combine the flour, salt, baking soda and baking powder. Add to butter mixture and beat until combined. Chill in the refrigerator at least 2 hours. When ready to bake, preheat oven to 400 degrees. Roll out and cut with cookie cutters. Bake on an ungreased cookie sheet for about 8 minutes. Don't let them get too brown! Cool before frosting. 

Super Yummy Vanilla Frosting

Ingredients:

2 teaspoons vanilla 

2 tablespoons milk (use water to make dairy free)

1/8 teaspoon salt

2 1/2 cups powdered sugar

2 1/2 cubes butter, softened (use dairy free margarine to make dairy free)

Beat butter at high speed until smooth. Add powdered sugar and salt. Beat at medium-low speed until most sugar is moist, then scrape bowl and beat at medium until mixture is fully combined. Add vanilla and milk and beat until incorporated. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping bowl as needed.

(Edited, in case you don't read the comments below. You can add lemon juice instead of the milk, gives it a nice flavor and is another great dairy free option! Thanks, Annette!)

Sugar cookies, way more than other cookies, show off the flax as little brown flecks in the dough.

I've never yet met a kid who either noticed or cared, though. 

Mine certainly ate plenty of the raw dough and didn't mind! 

Yum!