Five-Ingredient, 10-minute Sugar Cookies
by Rachel Randolph
December 15th, 2016

To offset recipe testing for the book, holiday parties, and of course Christmas baking, I’ve been exercising outdoors for 30 minutes a day. A couple of nights ago Jared and I took Jackson for an early evening walk and stopped to look at the neighborhood Christmas lights along the way. One particular house is lit up like the Griswald’s and has a constant stream of onlookers. We stopped and took Jackson out of the stroller to take pictures and show him the dancing and singing Santa Clause. As I turned to cross the street back to the stroller, I stepped into a pothole and fell hard all the way to the ground. The other onlookers hollered out their car windows a concerned, “Are you okay?” Thankfully, Jared had Jackson and my ego stung more than my hands and scratched up hip did. With a can-do attitude, and a “Let’s get the St. Nick out of here” plea, I held my head high and jogged the whole way home.

In the spirit of stumbling, I also stumbled across something amazing this week, a delicious easy sugar cookie using just five basic ingredients: butter or margarine, maple syrup or agave, flour, vanilla extract, and sea salt. On a whim, I just threw these ingredients in a bowl and into the oven, thinking surely an egg-replacer or at least some baking soda or powder would be needed. But they turned out so delicious!

Because I can’t be trusted with more than a few cookies at one time (seriously, it’s a problem), I made a recipe that could easily be modified to make as few as two cookies at a time. Instead of actual sugar, I used maple syrup in one batch and agave in another. The agave’s flavor is more subtle, but the maple syrup gives a nice depth of flavor. Both are winners.

I have three holiday parties and a MOPS meeting to bring food for this week. It’s that time of year! These are so easy that I’m sure I’ll bring them to at least one of the events.

Five-Ingredient, 10-minute Sugar Cookies

Makes 2 cookies (easily doubled or quadrupled for bigger batches)

Ingredients

1 T. butter or Earth Balance
1 T. maple syrup or Agave Syrup
1/8 t. vanilla
2 T. all-purpose flour
Sprinkle of sea salt (optional)

Directions

Preheat oven to 350.

With a whisk or spoon, mix the butter and maple syrup or agave. Stir in the vanilla.

Stir in the flour one tablespoon at a time.

Line a pan with parchment paper or a silicon baking mat and scoop out tablespoon size drops two inches apart.

Sprinkle with just a touch of sea salt and bake for eight minutes or until slightly brown around the edges.

Modifications

*Add a pinch of cinnamon and dust the tops with cinnamon sugar before baking for snickerdoodles.

*Sub almond extract (just a touch goes a long way and sprinkle the top with slivered almonds.

*Make a powdered sugar icing and add sprinkles on top.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Five-Ingredient, 10-minute Sugar Cookies (dairy-free, egg-free, sugar-free)
The URL: http://wp.me/p1UwM9-PQ
This was printed from: We Laugh, We Cry, We Cook

 


Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 

More of Rachel Randolph: www.thenourishedmama.com