Amazing Sugar Cookies (Dairy-free, Egg-free)
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My son’s favorite Christmas treats are sugar cookies. It is the one cookie he requests every year. We have made this recipe year after year and it has been a favorite with the rest of the family members as well. At Christmas, guests will tell us how delicious they are and I never tell them they are made without eggs or dairy. They would never know the difference. Of course, this recipe is not limited to the Christmas season! We make these cookies for Valentine’s Day or any other time of the year when we want a special treat. I love the Wilton cookie cutters. There are so many shapes and sizes of quality cookie cutters for any occasion.
Be sure to plan ahead when you make them. The dough needs to be refrigerated for at least two hours before you roll out the dough, and the baked cookies need to be completely cool before you frost them. I usually make the dough in the morning, have the kids help cut out and bake the cookies in the afternoon, and then frost and decorate them the next day. It is a fun family activity. I add the frosting and the kids add the sprinkles, and details with squeeze tube writing icing.
And don’t worry, if your cookies were overcooked or too thin, the cookies will soften with the icing by the next day. We hope you will enjoy this recipe as much as we do. Please comment below if you try them!
Amazing Sugar Cookies (Dairy-free, egg-free)
“Dairy free and egg free, but so good you would never know it. A family favorite recipe. You can made them vanilla flavor by omitting the almond flavoring and substituting with vanilla instead. I have tried this recipe with both EnerG Egg Replacer, and silken tofu, and both have excellent results. Use whatever is easiest to find. If you are only able to find firm tofu, you can add it to the blender along with 1/4 cup of water. If necessary, add more water 1 TBS at a time until it you achieve a smooth consistency similar to silken tofu.
- 1 1/2 cups powdered sugar, sifted
- 1 cup Smart Balance Original Buttery Spread (or Earth Balance brand)
- 1 teaspoon vanilla
- 1/2 teaspoon imitation almond extract
- 1 1/2 teaspoons EnerG egg replacer + 2 TBS water (or 1/4 cup blended silken tofu)
- 1/4 cup coconut, soy or rice milk
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup powdered sugar, sifted
- 2-3 Tablespoons soy milk or rice milk
- 1 1/2 Tablespoons light corn syrup
- 1/2 teaspoon imitation almond flavoring
In a medium bowl, beat sifted powdered sugar, Smart Balance spread, vanilla, and imitation almond extract until creamy.
Mix egg replacer and water in a small bowl until bubbly. Add to bowl and mix well. Add soy milk and mix until combined.
Stir in flour, baking soda and cream of tartar. Dough will be very soft. Cover and refrigerate for at least 2 hours.
Sprinkle a clean surface with flour. Use a rolling pin and additional flour as needed to roll out dough 1/4 inch thick on the floured surface. Cut into shapes and place on ungreased cookie sheet.
Bake 7-8 minutes at 375 degrees or until cookies are light brown. Remove from cookie sheet. Cool completely before frosting. Use the icing recipe below, or a store-bought vanilla frosting (e.g. Pillsbury, or Duncan Hines).
Mix sifted powdered sugar and coconut (or soy) milk together.
Add corn syrup and almond extract. Add more corn syrup if icing is too thick.
If desired, divide icing and add food coloring for a variety of colors. Use a knife to spread on cookies, or dip top into icing. Let cookies sit until frosting has dried completely.
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