Simple Iced Sugar Cookies



  • 1/2 cup shortening (or margarine, or coconut oil)
  • 2/3 cup sugar
  • 1/4 cup dairy-free milk (I use Silk PureCoconut) + 1T cider vinegar
  • 2 cups flour
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1T. vanilla (optional)
  • 1/8 t. lemon oil (optional)
  • a pinch of cinnamon or nutmeg (optional)

Cookie Icing

  • 2 cups powdered sugar
  • 2 T. corn syrup
  • 23T. water


  1. In a large bowl, cream the sugar and shortening together until smooth, add in the thickened soymilk and beat until smooth again.Add the vanilla, lemon oil or whatever spices/flavorings you are using and mix well.
  2. Add the dry ingredients:soda, salt and flour. Mix until everything comes together.
  3. Wrap in plastic wrap, shape into a big disk and freeze for 1/2 hour.Roll to 1/4 inch thickness and cut out as you like.
  4. Bake on a parchment-lined baking sheets at 350. 10 minutes will give you soft cookies (they may seem barely baked, but they’ll firm up when cooled), 14-16 minutes will give you golden brown edges and they’ll be crispy.Cool completely before icing.
  5. Mix the icing ingredients together, getting all the lumps out. Add enough water for the proper thickness. I make my outline colors (like black in this case) thicker, and then dry completely before flooding with a thinned down “fill” color (like silver in this case). Here’s a great tutorial on flooding if you’re new to this stuff.