Dum Dum Cookie Pops {Dairy-free, egg-free, peanut-free, gluten-free}

Saturday my oldest girl is turning NINE! I can hardly believe it. I've been thinking of something to send to school with her tomorrow to share with her class, and I wanted it to be simple and non-cupcake related. So, today I was out shopping for her birthday gift and came across a huge bag of Dum Dum Lollipops and I knew I could find something to make with those so I bought them. When I got home, I was checking out Pinterest and found exactly what I was looking for. The only exception is that mine are allergy-free! SO EASY and FUN! Hope you enjoy!

I used the Cherrybrook Kitchen Sugar Cookie Mix {thanks, Dayna!} and followed the instructions on the box using Smart Balance Light {dairy-free}and unsweetened Almond Milk {dairy-free}. Mix according to package directions and drop onto greased cookie sheet.

Then, simply unwrap and press a Dum Dum Lollipop into the center of each cookie dough. Bake at 325 degrees for 12-14 minutes. Let cool on a cooling rack. Package up individually for a great classroom treat!

What's not to love?

Buy your ingredients here:
Dum Dum Pops, 200-Count

Sugar Cookie Icing {Dairy-free, Egg-free}

I can't tell you how long I've looked for a perfect allergy-free sugar cookie icing. A lot of them have dairy in them and then I found one without dairy and realized I had no corn syrup. So after some research on substitutions, I came up with this icing. I will use it from now on! It's the perfect consistency and tastes yummy, too!

Sugar Cookie Icing {Dairy-free, Egg-free, Vegan}

2 1/2 cups powdered sugar

2 Tbsp water

1 Tbsp Smart Balance Light (or Earth Balance buttery spread - they are dairy free)

1 Tbsp Cream of Tartar (I may have used a heaping Tbsp just in case)

1/2 tsp vanilla extract

Food coloring, if desired

Combine all ingredients in a small bowl. Mix until powdered sugar is moistened. Beat at medium speed until smooth. Add additional tablespoons of water to reach desired consistency. Tint with food coloring if desired.

Perfect Cut-Out Sugar Cookies {Dairy-free, Egg-free}

If you are looking for a perfect allergy-free sugar cookie, look no further! This is the best one I've made and I'm sure you will love it, too. I made these for the first time last year and my girl just loved them. I am busy baking today for all the parties my girl has and will be sharing several recipes with you. I hope you find them useful and yummy, too!

Cut-Out Sugar Cookies {dairy-free, egg-free, nut-free}

(Makes about 4 1/2 dozen cookies)

Ingredients 1 cup butter or margarine2 cups sugar1 Tbsp vanilla2 Tbsp cornstarch 5 cups flour (divided) 1 cup buttermilk or dairy-free milk alternative, soured with 1 tsp vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt

Instructions Mix together butter or margarine, sugar and vanilla. Add cornstarch. Alternately add the buttermilk, 2 1/2 cups flour, baking soda, baking powder and salt. Stir in additional 2 1/2 cups flour.Chill well. (Approx. 3 hours)Roll out on a floured surface and cut out. Sprinkle tops with sugar (or colored sugar, sprinkles, etc).Bake at 350 °F for 8-10 min depending on size.

This is what the dough looks like when it's been chilled long enough. It is very easy to form and not very sticky.

When baked for 8-10 minutes the cookies turn out perfect! They are not even brown on the edges which means they are just firm enough and still soft on the inside.