These nut free SunButter sugar cookies are a delicious way to show your Valentine a little sweet love. We love sugar cookies, specially the cut outs, and this Valentine’s Day I wanted to do something special for my little ones.
My oldest, 6 year old, is the one with peanut and tree nut allergies. We love SunButter and love to find new ways to cook with it. While this may not taste exactly like a “true” peanut butter cookie, the taste is melt in your mouth good and almost preferred over peanut butter.
Because SunButter has a thinner consistency than peanut butter, a few considerations need to be made when making cut out cookies.
The dough will be very soft, even after chilling. My trick is to load the counter top up with flour, pour a little extra flour into the dough when kneading and keep your rolling pin floured.
Your cookie cutter shapes need to be very basic. Because the dough is soft, I had to cut the shape and then use a fork to lift it up. Because of the softness, some of the shapes had to be cut a few times before transferring to the cookie sheet.
While patience is needed to make these nut free SunButter sugar cookies, their beauty and delicious taste make them worth the wait! Look how soft and fluffy they are.
We drizzled the tops of our sugar cookies with a little bit of melted chocolate almond bark. They would also taste great with a little bit of royal icing.
I hope that you have a chance to try these! And if you do, let me know how yours turn out :)
- 1/2 cup butter, softened
- 1 cup creamy SunButter
- 3/4 cup sugar
- 3/4 cup brown sugar, firmly packed
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat Oven to 350° - Cook time 8-10 minutes
- In a large bowl, mix together the creamy SunButter, butter, sugar and brown sugar. Once creamed, mix in the eggs, milk and vanilla.
- In another bowl, mix together the flour, baking powder and baking soda. Combine into above mixture until well blended.
- Cover and refrigerate for 2-3 hours, until easy to handle.
- On a floured surface, roll out dough to about 1/4 inch thickness. TIP: Place any remaining dough, not being used, back into the refrigerator to keep it from getting too soft.
- Cut with simple shapes and place onto a cookie sheet covered with parchment paper.
- Bake until cookies are firm and edges are golden brown.
- Cool completely before frosting. Enjoy!