Prep 10 mins
Cook 9 mins
I found this recipe on the Crisco website and was happy to have found a recipe that doesn't use butter or margarine as my son is allergic to all milk products. This is a delicious cookie and perhaps even better than ones made with butter! So easy to make as well.
- 1 cup all-vegetable shortening
- 1 cup sugar
- 1 large egg
- 2 tablespoons soymilk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
- Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
- Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
- Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
This is a good, basic sugar cookie recipe that's dairy free. The dough has a nice texture and is easy to work with. I used half spectrum veggie shortening and half coconut oil for my fats. Bake time turned out to be about 11 minutes @ 375 using professional aluminum bake sheets and silpat mats.
I made these gluten free and dairy free, and they turned out great!
Hi Jen. I needed a recipe for my Christmas boxes, as a new friend of the family is lactose-intolerant. I made a "test batch", and they were perfect and delicious! Who knew soy milk could bake and taste just as good as cow's milk? Thanks so much for the recipe. I also used soy milk in the icing instead of regular milk, and that was excellent too. :)