Recipe by Jen in Victoria, BC
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.
Top Review by Lana H.
These Dairy-free sugar cookies were amazing. I've been looking for a delicious alternative since finding out my son is lactose-intolerant.. although I made some minor changes to the recipe.. I used two sticks of earth balance butter and almond milk. I rolled them into balls then patted them down to about 1/4" think and baked until the bottoms edges were a bit brown. About 8-9 mins. I also added chocolate chips to the last batch and they came out scrumptious.. definitely my go to cookie recipe ?? Very delicious
- 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
Directions See How It's Made
- 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.