I've been wanting to make some dairy-free sugar cookies all month and finally had the chance to make some with my son yesterday. He loves to cook with me, especially when we get to bake or make some of his favorite things. I found a recipe online awhile back - but I don't know where I found it... I only saved the text. It was for soft sugar cookies, which are my favorite kind of sugar cookies. I'm not really a fan of crispy sugar cookies. So I used that recipe as a base and subbed out ingredients a bit to bring them up to our standards. These aren't super soft, but they're still really good. You'd never guess they were whole wheat or dairy-free. They have a crisp crust and a soft interior. I want to try them again with some whole wheat pastry flour to see if that lends a softer cookie, but I didn't have any on hand yesterday. We had planned to roll the dough and do Christmas cut-outs, but my infant daugther wasn't allowing for that yesterday morning. :) So we just used a cookie scoop and then flattened them a little with a glass. They still taste just as good as they would as cut-outs... and they're way less work! :)
Dairy-Free Sugar Cookies
1 cup palm shortening
Preheat oven to 350 degrees.
Beat palm shortening, sugar, almond milk, eggs, and vanilla together in the bowl of a stand mixer. Add baking soda and salt. Slowly beat flour mixture in to make a smooth dough.
Now you may either use a cookie scoop like we did, and flatten slightly with a flat-bottomed glass. Or roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets. Bake in the preheated oven until cookies are firm, about 8-10 minutes. Let cool. Frost and decorate once fully cooled.
Frosting
Beat palm shortening, confectioners' sugar, vanilla, and almond milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies. Add sprinkles or colored sugars if desired.
1 comment:
They look great!!
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