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Sugar Cookies

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.

Course Dessert
Keyword cookie, dairy-free, egg-free, nut-free
Total Time 3 hours
Servings 3 dozen
Author imchristine

Ingredients

  • 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

Icing

  • 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

Instructions

  1. In a medium bowl, beat sifted powdered sugar, Smart Balance spread, vanilla, and imitation almond extract until creamy.

  2. Mix egg replacer and water in a small bowl until bubbly. Add to bowl and mix well. Add soy milk and mix until combined.

  3. Stir in flour, baking soda and cream of tartar. Dough will be very soft. Cover and refrigerate for at least 2 hours.

  4. 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.

  5. 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).

Icing

  1. Mix sifted powdered sugar and coconut (or soy) milk together. 

  2. Add corn syrup and almond extract. Add more corn syrup if icing is too thick.

  3. 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.