Just to be on the safe side, Brynn thought it might be a good idea if we gave Santa some safe treats this year…some of her dairy free and egg free sugar cookies with a glass soymilk. I didn’t try to reason with her that a chubby guy like Santa doesn’t look like he’s avoiding many foods…but those rosy cheeks could be uncontrolled eczema…who knows?
This is our recipe for sugar cookies, and I never seem to do it the same way twice. I have this chronic experimental nature and I’m always tweaking this recipe around with different fats, liquids and flavorings. So far, with the exception of a fail trying to substitute 1/3 of the sugar with a box of vanilla pudding mix (don’t do that)…the recipe has been pretty forgiving.
The icing is pretty cool. It’s my version of an egg-free royal icing. If you’re in a hurry, you can just dip the tops of the cookies directly into the icing, let the extra drip off and then dry flat. If you’re feeling fancy, you can pipe it on….I guess I was feeling fancy for Santa.Print
- In a large bowl, cream the sugar and shortening together until smooth, add in the thickened dairy-free milk and beat until smooth again.
- Add the vanilla, lemon oil or whatever spices/flavorings you are using and mix well.
- Add soda, salt and flour. Mix until everything comes together.
- 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.
- 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.
There are a million things you can tweak in the recipe! You can use shortening or margarine, or half of each. You can use white sugar, or for softer cookies, you can use brown sugar. You can use any flavor of soymilk (the Silk Nog is pretty good). If you’re avoiding soy, you can use rice milk or my favorite tweak…Silk PureCoconut. For flavorings, I really like vanilla and a few drops of lemon oil…but a few pinches of cinnamon and nutmeg make them more holiday spicy.