At Christmas, Thanksgiving, Valentine’s and even St. Patrick’s day, I turn to this basic cookie dough recipe. It’s the one my mother made with me when I was a child. And now I make them with my children. Even though two of my five children are severely allergic to peanuts and eggs.
We roll out the dough and decorate them up any way we like. Making delicious cookies and storing up memories!
- 1 cup butter
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 2 eggs (I use egg substitute – For each egg: 2 T flour, 2 T water, 1/2 tsp oil, 1/2 tsp baking powder) My favorite egg substitute recipes are here.)
- 2 T milk
- 2 tsp vanilla
- 4 cups flour
- 2 1/2 tsp baking powder
- 1 tsp salt
Directions: Combine butter and sugars. Beat until fluffy. Add eggs, milk and vanilla. Beat well. Combine flour, baking powder and salt. Stir dry ingredients into batter. Cover and chill 3-4 hours. (That’s the hard part. The waiting).
Roll out 1/3 of dough to 1/8 inch thickness on lightly floured surface (aluminum foil). Cut with cookie cutters. Bake at 375 degrees on cookie sheets sprayed with nonstick spray for 8-10 minutes. Makes 7 dozen.
**Be sure to check the ingredients on any sprinkles to be sure they are allergy-friendly!
~Tricia’s avoids eggs, peanuts and tree nuts. She is saving bucks and her sanity with frugal family recipes and allergy-friendly strategies. You can find her facing a daily dose of chaos substituting ingredients and homeschooling five children at Hodgepodge. Read her FAB story here.