Now that we’ve passed Thanksgiving, the Holiday Baking season has begun in earnest in our kitchen. As our granddaughter has an egg allergy, we are always on the hunt for egg-free recipes and this one from Kelly Rudnicki, author of The Food Allergy Mama’s Baking Book, was a hit. In addition to the usual ball shaped cookies, I was able to roll out a well-chilled portion of dough and shape cut-outs for our traditional cookie decorating tradition with our granddaughter. Baking without eggs can be challenging, but this delicious cookie proves it can be delicious and safe for those with food allergies.
by Kelly Rudnicki, contributor to Marthastewart.com
- 3/4 cup dairy-free shortening
- 1 cup packed light-brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup granulated sugar, for coating
- Using an electric mixer fitted with the paddle attachment, mix together shortening, brown sugar, applesauce, and molasses until well combined.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Slowly add flour mixture to shortening mixture; mix until combined.
- Transfer dough to refrigerator and let chill for 1 hour.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- Form dough into 1-inch balls. *
- Place granulated sugar in a shallow dish; roll each ball in sugar. Place on prepared baking sheet and sprinkle a few drops of water onto each ball using your fingers.
- Bake until lightly browned, 12 to 14 minutes.
- Let cookies cool completely on baking sheet before serving.
* rolling this soft dough to form cutouts is a challenge but it can be done as long as the dough stays very cold and the rolling surface is well floured. The best cutters to use are those that are medium-sized and fairly simply shaped.