December 12, 2016

Sugar Cake Cookies With SunButter Glaze

By Rachel Hayden

It’s cookie season! November and December are so fun for those of that LOVE to be in the kitchen, and the holidays give me even more reason to create yummy recipes with SunButter. If you’re like me, you enjoy allergy-friendly cookies, especially festive ones! I’m loving this combination of SunButter glaze and dried cranberries, although you could top this cookie with many other things.

This recipe comes together easily and quickly, making it perfect for a busy holiday season filled with shopping, parties, and family time. Not only do they taste fabulous, they look so pretty and festive with a light sprinkling of powdered sugar. The best thing about these cookies is that they are free of dairy, egg, peanut, tree nut, soy, and they are also vegan.

If your family doesn’t care for dried cranberries, consider topping this cookie with allergy-friendly chocolate chips, sprinkles, or just sprinkle with powdered sugar.

Sugar Cake Cookies with SunButter Glaze - Rachel Hayden

Cookie Ingredients:
1 cup shortening
1 cup sugar
2/3 cup applesauce
1 teaspoon vanilla
2 1/4 cup flour, sifted
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries, finely chopped (set aside for topping)
1/2 cup powdered sugar (set aside for topping)

SunButter Glaze Ingredients:
1 1/2 cups powdered sugar
2-3 tablespoons dairy free milk
1/2 cup SunButter

1. Preheat oven to 375°F. Line cookie sheets with parchment paper.
2. With an electric mixer, blend together the shortening and sugar. Add applesauce and vanilla, and mix until well combined.
3. In a separate bowl, mix together the flour, baking soda, and salt.
4. Add the dry ingredients to the sugar mixture and mix well.
5. Drop batter by spoonfuls onto the parchment paper. Then, using your hands, roll each cookie into a smooth ball.
6. Bake at 375°F for 8-10 minutes, or until just starting to become golden brown around the edges.
7. Cool completely before adding glaze.
8. While cookies are cooling, mix the glaze ingredients in a medium size mixing bowl. Set aside in a cool place.
9. Once cookies are completely cool, spread or pipe on the glaze. If you pipe on the glaze, simply use your favorite decorator tip.
10. Top with chopped, dried cranberries, chocolate chips, or sprinkles.
11. Add powdered sugar to a sieve or sifter, then tap gently to sprinkle powdered sugar on each cookie, giving the effect of snow.


Rachel Hayden is a food allergy mom and author to the blog Mom vs. Food Allergy. She is determined to conquer her life with food allergies and to help others while doing it!

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