Sugar cookies from Babycakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles by Erin McKenna

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hannaha100 on May 03, 2020

    These were made with tapioca starch for arrowroot, vegetable oil for coconut oil and lemon zest for lemon extract. It made a very wet dough that I had to add more rice flour too to work with. If making again reserve some water. It could have been these swaps but the result wasn't what I was looking for. They tasted nice but had a soft cakey consistency and spread, not maintaining their shape in the oven. No good for decorated biscuits.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.