It’s a big day for my blog.
Why? Because today is the first day that I have created an entirely original recipe! My blog adventure started with inspiring folks like Katie and Mama Pea who have mastered the art of creative baking and satisfying the world’s undying sweet tooth! Each and every post planted a seed that has culminated into this blog. All my posted recipes so far have been adaptations. This is how I’ve learned what works and what doesn’t work. A huge thank you to all you food bloggers out there; you’re inspiring people like me each and every day!
This one’s for you. 😉
How many of you recognize these puppies?
The all too familiar soft sugar cookie that sneaks up on us with every holiday imaginable. Grocery stores carry them for Valentine’s Day, Christmas, Thanksgiving, 4th of July, ect. There’s nothing quite like biting into a light white colored cookie with that sweet and creamy frosted topping. They also have a special place in my heart for a very different reason.
That’s my Mom. She’s as cool than she looks (which is very cool)! And she’s a soft sugar cookie baking queen! It’s a recipe that’s been handed down since my great-great-great grandmother started making them. I’ve looked forward to those cookies every year (Mom only makes them for Christmas) until my health complications got in the way about 6 years ago.
So here I am, making a cookie that takes me back to childhood: kneeling in front of the oven, waiting to munch on a too-hot cookie with melted icing because they taste that good. Today’s recipe encapsulates that moment without dairy, eggs (vegan option), grain and gluten, as well as any refined or liquid sugars.
not your mom’s soft sugar cookie
serves 8 mom size (large) cookies
- 1/2 cup almonds, ground to a meal (almond flour creates similar results)
- 1/2 cup arrowroot powder
- 3 tablespoons PB2 (added for a peanut butter flavor, omit if you like.)
- 5 medjool dates, pitted
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 capful vanilla extract
- 3 tablespoons coconut oil
- 1 egg (or for vegans: 1 tablespoon flax meal and 2 tablespoons water)
Preheat the oven to 350 degrees. Grind your almonds in the food processor. I made a “chocolatey-chip” kind of cookie and added a tablespoon of cacao nibs along with the almonds to grind. Once ground to a bread crumb size consistency, add in your arrowroot powder, PB2 (optional), and medjool dates. Run the food processor to mix together well. Then, add in the baking soda, salt, cinnamon, vanilla, coconut oil, egg (or flax egg). Run that processor again until the dough starts to ball up and spread out along the sides of the container.
Prepare your baking sheet with Pam, parchment paper, or silicon baking mat (my favorite). Get your hands wet with water; this dough is sticky and believe me, it will be a cinch to lay the cookies out this way. Ball up the dough and flatten onto the baking sheet.
Baking time varies: it took my first batch 13 minutes, and my second batch 10 minutes. Set the timer for 11 minutes and check. Cookies should be lightly golden brown along the edges.
Let cool for 5-10 minutes.
These cookies are so moist and soft. What inspired the title for this recipe was that they taste exactly like my mother’s sour cream cookies! Otherwise, this post would have just been “An Amazing Soft Cookie recipe.”
Beginner’s luck? I hope it’s not going anywhere! 😉
Frost them however you’d like! I found these cookies way too delicious to not eat right away. The flavor combinations are endless:
peanut butter (substitute the coconut oil for fresh ground peanut butter), double chocolate (3 tablespoons cocoa powder with 1/4 cup chocolate chips), snickerdoodle (add ground ginger, nutmeg, and extra tsp of cinnamon)…
What flavor would you try? How would you frost a sugar cookie? What’s your favorite childhood dessert?