- 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.