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Santa-Approved Nut-Free Holiday Cookies

Team SunButter

Fond memories of baking cherished holiday cookies with your parents, grandparents and other family members? Us, too.

We’re also now sensitive to food allergies.Continue to spread holiday cheer all over your kitchen with these nut-free holiday cookies! Let’s begin with these SunButter Cut Out Cookies that have a bit richer flavor than the traditional sugar cookie recipes. Won’t these be beautiful on your holiday cookie platters? Kids will love carefully selecting which cookies to set out for Santa on Christmas Eve, too!

SunButter Holiday Cut Out Cookies


1 c. shortening

1 c. SunButter (we used SunButter No Sugar Added)

1 c. sugar

1 c. firmly packed light brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1/2 tsp. baking soda


Preheat oven to 350 degrees F. In a large mixing bowl cream together shortening and SunButter. Gradually add sugars, blending well. Add eggs, one at a time, and beat until smooth. Add vanilla. In separate bowl, mix together flour and baking soda. Stir into SunButter mixture. Divide dough into two parts. Roll out to 1/4-inch thickness on lightly floured surface. Cut out, place on baking sheet. Bake 8 – 10 minutes or until lightly browned. Remove from sheets, cool and decorate! Store in airtight container.



Next up, of course, are these cookie-tray must-have Blossom Cookies. SunButter is a straight-up direct peanut butter replacement in recipes. In fact, we used the recipe right off the bag of Hershey’s Milk Chocolate Kisses, simply using SunButter instead of peanut butter. (We also reduced the baking soda to avoid the “green” hue possible when baking with SunButter.)


1/2 c. shortening

3/4 c. SunButter (we used SunButter Creamy)

1/3 c. sugar

1/3 c. firmly packed light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

1 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

Additional sugar

Hershey’s Kisses Milk Chocolate Candies


Preheat oven to 375 degrees F. Remove wrappers from Kisses. Beat shortening and SunButter in large bowl until well-blended Add 1/3 c. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into SunButter mixture. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. Bake 8 – 10 minutes or until lightly browned. Immediately press a Kiss into the center of each cookie; cookie will crack around edges. Remove from sheet to wire rack. Cool completely.

Our adorable young friend Grace makes a batch:

SunButter Chocolate Gingerbread Cookies



1/4 c. butter, softened

1/4 c. SunButter (we used SunButter Organic)

3/4 c. firmly packed dark brown sugar

1/2 c. dark corn syrup

1/4 c. molasses

1 egg

3 c. flour

1/2 c. cocoa

1 tsp. ground ginger

1 tsp. ground cloves


Blend together butter, SunButter, brown sugar, corn syrup and molasses. Add egg and beat until smooth. Add flour, cocoa and spices. Cover and chill at least 1 hour. Preheat oven to 325 degrees F. On a lightly-floured surface with flour-coated rolling pin, roll out dough to about 1/8-ich thickness. Cut with cookie cutters and place on ungreased baking sheets. Bake 8 – 12 minutes. Cool and remove from baking sheets. Decorate, serve and enjoy!

Make It With

Make It With SunButter