Dairy-Free Sugar Cookies
 
Prep time
Cook time
Total time
 
Everyone needs a good sugar cookie recipe for holiday, birthday, and school parties. This is our favorite dairy-free and nut-free version.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 cookies
Ingredients
  • ½ cup shortening (like Spectrum) or dairy-free buttery sticks (1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ¼ to ½ teaspoon salt (see Salt Note below)
  • ¼ teaspoon baking soda
  • 2 tablespoons plain dairy-free milk alternative, or as needed
Instructions
  1. Preheat your oven to 350ºF and grease a large baking sheet or line it with parchment paper.
  2. In a large mixing bowl, mix the shortening or buttery stick and sugar with a hand mixer on medium speed until creamy, about 2 minutes.
  3. Add the eggs and vanilla and mix until combined, about 1 minute.
  4. In a separate bowl, whisk together the flour, salt, and baking soda.
  5. Add the dry ingredients to the wet ingredients and mix well until just combined.
  6. Slowly add the milk beverage until the dough is still stiff, but just a little sticky. The dough is very stiff, so the mixer might need to be set on high towards the end of mixing.
  7. The finished dough is stiff and slightly sticky. This will not affect drop cookies. If you are rolling and cutting the cookies, the flour you use to dust the rolling pin and rolling surface will help the cookies not stick. This is a soft sugar cookie recipe, not a crunchy one.
Drop Cookies
  1. Scoop the dough with a 1½-inch cookie scoop, and place the cookies about 2 inches apart on your prepared cookie sheet.
  2. For rounded cookies, leave the dough as is.
  3. For flatter circle cookies, gently press the tops of the cookies with the bottom of a greased drinking glass.
  4. Bake the cookies for 9 to 11 minutes, or until the tops look dry and the bottoms are lightly browned. The cookies will stay pale on the top.
Roll and Cut Cookies
  1. Flour a cutting board or other flat surface and your rolling pin. Roll the dough out to roughly ¼-inch thickness with a floured rolling pin.
  2. Cut the dough using your favorite cookie cutters, and place the cookies about 2 inches apart on your prepared cookie sheet.
  3. Bake the cookies for 8 to 10 minutes or until the tops look dry and the bottoms are lightly browned. The cookies will stay pale on the top.
For All Cookies
  1. Let the cookies rest on the cookie sheet for 1 minute before carefully removing them to a cooling rack to cool completely.
  2. Once completely cool, you can frost them, if desired.
  3. Store the cookies in an airtight container at room temperature for up to 1 week. You can freeze them for longer storage.
Notes
Salt Note: Use ½ teaspoon salt if using shortening or unsalted buttery sticks. Use ¼ teaspoon salt if using salted butter alternative.
Nutrition Information
Serving size: 1 cookie Calories: 126 Fat: 5g Saturated fat: 3.1g Carbohydrates: 18.3g Sugar: 8.4g Sodium: 63mg Fiber: .4g Protein: 1.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-sugar-cookies