For these cookies, I used cassava flour to keep them nut-free. The batter will be sticky. When using a spring-loaded cookie scoop to form cookie dough balls, make sure the cookie scoop is overflowing with dough. You want the cookie dough balls to be about one and a half the size of the scoop. They come out soft and slightly crumbly, but it’s important not to overcook them, or they will become dry.
For the Christmas sprinkles, I used the brand Supernatural. They are made without artificial colors or preservatives.
This sugar cookie recipe is easy, nut-free, and made with limited ingredients.
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