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Simple Iced Sugar Cookies

  • Prep Time: 10 minutes (plus decorating time)
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 big cookies 1x


This is my basic dairy-free egg-free sugar cookie recipe with a simple egg-free royal icing. 



Cookie Icing

  • 2 cups powdered sugar
  • 2 T. corn syrup
  • 23T. water
  • food coloring of your choice


  1. In a large bowl with a hand mixer, cream the sugar and shortening together until smooth.
  2. Add in the thickened dairy-free milk and beat until smooth again.
  3. Add the vanilla, lemon oil or whatever spices/flavorings you are using and mix well.
  4. Add the dry ingredients: flour, baking soda, salt. Mix until everything comes together.
  5. Wrap in plastic wrap, shape into a big disk and freeze for 1/2 hour.
  6. Roll to 1/4 inch thickness and cut out as you like.
  7. 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.
  8. 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.


I used Silk Coconut Milk and Spectrum Palm Oil shortening in these today. See my post on dairy-free milk alternatives and dairy-free butter alternatives, if you need some product ideas. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: dairy free sugar cookies, camper cookies, airstream cookies, vegan sugar cookies