DAIRY-FREE SUGAR COOKIES
These Vegan Sugar Cookies are the perfect cookie for any occasion and will satisfy any sweet tooth.
Have a Holly Jolly Christmas…It’s the best time of the year! This is one of my favorite Christmas songs and it is being blasted while I bake these Vegan Sugar Cookies which are a perfect treat for any holiday or occasion. I make many batches in December because every Christmas Party we go to are packed full of dairy-filled desserts we can not eat. I need to have these babies ready to go at all times to take to our many Holiday festivities.
These Dairy-Free Sugar Cookies are such a hit during Christmas, I am constantly being asked to share the recipe, so here it is. My mom makes pretty awesome sugar cookies so I needed to make some similar to hers (I am a bit competitive). For as long as I can remember she has made them every year for Christmas. She would bake them, then frost and decorate them with homemade frosting. They were the cookies everyone looked forward to eating, especially me. When we found out my son was allergic to dairy, I was on a mission to make sugar cookies taste just like my mom’s. My sugar cookies are almost identical, but I think mine actually taste better because I add brown sugar to them. Did I mention these cookies are not only dairy-free, they are vegan too!
These Dairy-Free Sugar Cookies are:
- Perfect for any occasion!
These are super simple sugar cookies to prepare. Prepare flax egg. After flax egg sits for at least 5 minutes whisk well before adding it to the mixture. While flax egg is sitting blend the soften butter, both sugars, salt and baking powder until smooth and creamy. Add flax egg, vanilla and milk, blend well. Stir in flour. After rolling out my dough to ¼ thickness or thicker (I roll mine a little thicker), place between parchment paper then let it sit in the refrigerator for at least 15 minutes.
Chilling the dough will make the cookies easy to cut out and they will hold their lovely shape in the oven. Be careful not to over baked the cookies because they will turn out crispy. After they are finished baking and cooled it is time for the frosting. These Dairy-Free Sugar Cookies are tasty with or without buttercream frosting. But who really eats a sugar cookie with no frosting!?
With Valentine’s Day approaching I am going to make heart shaped cookies with Strawberry Buttercream Frosting for the flavor and the color. It is so delicious!
Dairy-Free Sugar Cookies
- 1/2 cup vegan butter I use Earth Balance
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp salt
- 1/2 tsp aluminum free baking powder
- 1 tbsp milk (any plant-based milk)
- 1 flax egg 1 tbsp of ground flax + 3 tbsp water**
- 1 tsp vanilla
- 2 1/4 cup flour
- 1/2 cup vegan butter I use Earth Balance
- 1/4 cup almond milk (any plant-based milk)
- 1/2 tsp pure vanilla extract
- dash of salt
- 3 cups powdered sugar
Preheat oven 350F
Prepare flax egg. In a small bowl add ground flax seed and water whisk and let sit for at least 5 minutes.
In a mixing bowl, using a hand mixer, beat butter for a few seconds until smooth.
Add white sugar, brown sugar, salt and baking powder. Beat until well combined.
Beat in milk, flax egg* and vanilla until combined.
Beat in as much flour as you can using the hand mixer, then stir in the rest until dough is formed. Divide in half and roll into balls.
Place each half between two sheets of parchment paper. Roll the dough out until it is 1/4 inch thick (I prefer to roll it out a little thicker). Once rolled out place the the refrigerator for at least 15 minutes. This gives the dough time to cool and which makes it easier to cut out and hold their lovely shape in the oven.
Line two baking sheets with parchment paper. Once the dough is chilled, cut out the cookies and lay them on the parchment lined cookie sheet. Re-roll remaining dough until all of the dough is used.
Bake cookies for 12-14 minutes or until edges are firm. Use an oven thermometer to make sure oven is heated to 350F. Cool cookies on a wire rack.
In a mixing bowl combine vegan butter, milk, vanilla, salt and powdered sugar. Beat ingredients until smooth. Frost cookies once the cookies are completely cooled.
*after letting the flax egg sit for 5 minutes whisk well before adding to the mixture.
*you may sub 1/2 cup vegan butter for flax egg.
*you may want to add more milk if frosting is too thick to spread.
*when making Strawberry Buttercream Frosting substitute the almond milk (or any plant-based milk) for strawberry puree. I blend fresh strawberries in the blender.
MORE RECIPES FOR THE SWEET TOOTH