Someone recently asked me for a good Cookie Exchange recipe. During the busy holidays, the best kind of cookie to make for an exchange is one that is fast and easy. Seriously, every year I have all these grand ideas of what I want to do for the holidays, and then this or that comes up and I hardly get to anything. Maybe that will change when my kids are a little older, but for now, I’ve decided I’m just going to roll with things a lot more, and “try” to stress a lot less.
So THIS is my answer to the question above; a very fast, very easy Sugar and Spice Cookie that is perfect not only for the holidays, but for any day of the week. It’s also a very pretty cookie, that can be dressed up in cute packaging.
Speaking of the holidays, my good friend Cybele Pascal’s new book just came out this past week. It’s a MUST HAVE for your kitchen counters, and makes a great gift item too. I’d use this book even if we DIDN’T have food allergies in our house. I love Cybele, and love this book. You will too, I promise.
Speaking of new books, this recipe, Sugar and Spice Cookies can be found in my new book The Food Allergy Mama’s Easy and Fast Family Meals. It’s dairy, egg and nut free but can easily be made gluten-free with your favorite gluten-free all-purpose flour blend.
One more thing, as I am getting ready with a new and improved website, I’d love to try a new post on this site called Ask Me. In the comments below, if you have a question about baking, cooking, 504′s etc. I’d love to hear it and will answer all of them in my next post.
Happy holidays everyone and enjoy these next few weeks with your families!
SUGAR AND SPICE COOKIES
Makes 2 dozen cookies
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a mixer fitted with the paddle attachment combine the dairy free margarine, granulated sugar and brown sugar until light and fluffy. Add the applesauce and honey, and mix well.
In a medium bowl, combine the flour baking soda, ground cinnamon, ground ginger, ground nutmeg and salt with a wire whisk. Add to the dairy free margarine mixture and mix well.
In a small bowl combine the brown sugar, granulated sugar and ground cinnamon. Roll cookie dough into 1-inch balls. Roll the cookie balls in the brown sugar mixture and place on parchment paper.
Bake 12-15 minutes, until the cookies are lightly golden brown on top. Cool completely on baking sheets.