recipe — Blog — CookieCrazie (2024)

The key to any cookie's success is it's taste and texture.
Glaze icing is the CookieCrazie icing of choice because of it's fabulous taste and softer texture!

Unlike other decorating icings, it's taste is sweet with no after taste. The texture does not dry rock hard and chalky......but keeps a lighter, softer consistency. Because it dries slower, it gives extra time for decorating, less problems with clogging tips.....and even has an added benefit of being able to create texture on it's surface while it is partially dry. Air bubbles are not a major problem with glaze. And it leaves a shinier finish upon drying compared to other icings.

One of biggest advantages of glaze is it's simple list of ingredients that do NOT include eggs, thus making it vegan. It's pretty incredible that you can take three basic ingredients (powdered sugar, corn syrup, and water) to make an icing that can decorate with the best of them!

CookieCrazie Glaze Icing (Vegan)

1 lb (3-3/4 cups) powdered sugar

1/4 cup corn syrup

approx 1/4 cup water

few drops Americolor Bright White Gel

Mix all ingredients together on lowest mixer setting. Mix well for at least one minute.

Notes:

• This recipe covers approximately 20 medium cookies.

• Flavorings can be added before mixing up the glaze. I use 1/4 tsp almond extract and 1/8 tsp butter flavoring for this recipe, but it is totally a personal preference.

• Add Americolor Bright White Gel to the entire batch of glaze to avoid translucency.

• Keep the mixer on the low setting to prevent excessive bubbles.

• With no perishable ingredients, glaze can be kept 1-2 weeks at room temperature.

For tips on coloring glaze, go HERE.

Knowing that the CookieCrazie glaze recipe is vegan and egg-free, I've been wanting to create a cookie that complimented those attributes. Recently, when I needed to make cookies for some boys that have a ton of allergies, it motivated me to develop a recipe to meet the need.

I'm so happy and excited to share this recipe with you. I know it will open a whole new world for all of those with allergies that prevent them from enjoying yummy decorated sugar cookies. To know that others will take this recipe and create cookies for those who've been deprived in the past is a WONDERFUL thought!

Thankfully, the ingredients in this recipe are not hard to get nor super expensive. They are all readily available at a grocery store that provides specialty items, but even if you don't have such a grocery store, they can all be bought online.

The other blessing about this recipe is that it only requires SEVEN ingredients. Those of you that have worked through special recipes to avoid allergens know that a short ingredient list is rare.

So here it is......please go bake up some of these to delight someone who needs an egg-free, dairy-free, gluten-free, and nut-free cookie. ❤️

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Vegan & Allergen-Free Sugar Cookie (Recipe)

(egg-free, dairy-free, gluten-free, nut-free)

*Note: Coconut oil can be used in place of vegan "butter",
but the recipe would no longer be nut-free.

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It all starts with a good sugar cookie recipe.

And if the basic cookie is not delicious, it doesn't really matter what it looks like.

I've been using the following recipe for many years. I think it's "secret ingredient" is the sour cream. It holds its shape perfectly and tastes the best of all I've had.

CookieCrazie Sugar Cookies

1 cup (227 grams) butter, softened (2 sticks)

1 1/2 cups (300 grams) sugar

1 egg

1 teaspoon vanilla

1/2 cup (125 grams) sour cream

4 & 3/4 cups (600 grams)flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

Cream butter and sugar. Beat in egg, vanilla, & sour cream. Blend in dry ingredients.
No refrigeration of dough is necessary.
Preheat oven to 325 degrees. Roll dough to desired thickness. Cut into shapes.
Place cookies on ungreased cookie sheet. Bake approx 20 minutes.

Yield: 20-25 medium cookies

Five years ago I made a huge change in my life and started eating a more whole food diet.

I cut out all processed foods and lowered my sugar intact considerably.

And not only did I go gluten free, but I went a step further and I no longer eat grains.

You can read my story here.

In 2012, I developed a grain-free cut-out sugar cookie recipethat I shared here on this blog.

Even though it was a huge deal to come up with such a recipe (and something I could eat!),

I wasn't entirely satisfied with the recipe.

Every time I made it, I knew I needed to go back to the drawing board and try again.

A few months ago, I did just that.

I developed a grain free cut-out sugar cookie that is much simpler and

doesn't require too many special ingredients.

This year I started an office manager position at a wellness chiropractic center.

I really believe in the things these folks are doing.....and wanted to develop

a grain-free cookie that I could share with them and their patients.

We had an open house and I brought the veggie tray. :)

These cookies were made with the grain free recipe I'm sharing here on this post.

Even though there is still sugar in the cookies, and my glaze is loaded with sugar,

I made a cookie that is a little more conducive to a healthier lifestyle.

Enjoy!

Simple Grain-Free Cut-Out Sugar Cookies

3 cups blanched almond flour

1 cup arrowroot flour

1/4 teaspoon baking powder

1/2 teaspoon salt

½ cup evaporated cane juice sugar

1/4 cup butter

1 egg

Combine sugar, butter, and egg.

Add the remaining dry ingredients.

Mix until it forms a firm dough.

(Add a small amount of water if dough is too dry.)

Roll out dough and cut shapes as usual.

Bake at 325 degrees for 20 minutes or until the dough springs back when pressed.

Decorate cookies as usual.

Grain Free & Gluten Free Sugar Cookie Recipes

2012 Grain Free and Gluten Free Sugar Cookie Recipe

Veggie Tray Decorated Sugar Cookie Collection

I'm not sure which flower this one would be, (maybe Chrysanthemum?) but it looks pretty. haha
I used green edible clay in different leaf molds to make the background leaves.
Then I used a #81 tip for the flower petals.

This one reminds me of a hydrangea.

(remember......I'm no flower expert. I just love flowers. haha)

For this one, I was going for a ranunculus flower. (Love them!)

Still trying for a ranunculus....with a different tip.

Finally, one of my all-time favorites, a coneflower.

(The colors aren't quite right, but the shape is what I'm referring to.)

Crown Center: First pipe a large mound of clay, and then use a grass tip to make the bumps.

And finally, for the easiest flower of all, flood a fluted circle with glaze (no edible clay).
Wait about 4 hours, and then impress it with this stamper.

Add a flower center with glaze.

Edible Glaze Molding Clay