Delicious Dairy-Free Sugar Cookies

Submitted by Jen in Victoria

"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."

 

• Ready In: 19mins
• Ingredients: 8
• Yields: 6 dozen

ingredients

• 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

1. Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
2. 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.
3. 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.
4. 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.

Reviews

[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

 

[Cest la vie Chick-a]

I made these gluten free and dairy free, and they turned out great!

 

[Kelly E.]

The recipe definitely needs some tweaking the dough was a little dry so I added a little bit extra soy milk probably one or two tablespoons and then it was perfect but after refrigerating it was crumbly again. I had to mix in 4 more tablespoons of soy milk to save it, it would have been better just to roll it out right away instead of refrigerating. Otherwise the flavour was good the ingredients are perfect and I'm happy to find a dairy free cookie recipe that's easy.

 

[Samantha L.]

Really impressed with the flavour - similar to those pillsbury cookie dough you find in the stores. Not dairy free myself, but my nieces are and made these for us to decorate. Came out great. However, I will say that the dough was SUPER crumbly and hard to roll out after leaving in the fridge. I am thinking it would be easier to roll directly after making as once it softened up a bit it was easier. Baked 375 for 10 minutes in my oven. Made approx 40 cookies (some small, some medium).

 

[sheldorothy]

These tasted good but I had trouble getting the dough to keep shape with cookie cutters. Any advice?