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Frosted Sugar Cookies

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Happy Valentine’s Day, peeps! Wishing you a day full of love and dairy-free candy and treats. If you’re looking for a last minute idea to bring to your galentine’s party tonight (or to surprise your ~sweetie~), look no further! I have mastered the dairy-free sugar cookie and it’s SO quick.

INGREDIENTS

DOUGH

  • 1 cup all-vegetable shortening
  • 1 cup white sugar
  • 1 large egg (or 2 medium)
  • 1 1/2 tbsp unsweetened almond milk
  • 1 tbsp vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

FROSTING

  • 1 box confectioner’s sugar
  • 1 tsp vanilla
  • 2-3 tbsp unsweetened almond milk
  • 1/2 cup dairy-free butter (you know by now I use Smart Balance) You’re going to want a hand mixer, btw.

STEPS

  1. Mix the white sugar and shortening together on medium speed. (Or a whisk if you’re ~quick.)
  2. Beat in the egg, almond egg, and vanilla.
  3. In a different bowl, mix together the flour, baking powder, and salt. Slowly add this to the sugar and shortening bowl.
  4. The dough should start to look like dough at this point. Wrap it up in plastic wrap or throw it in a plastic bag and refrigerate it for 30 minutes or so. It’ll make your life easier when you have to roll it out into hearts! (or stars, circles, globs, whatever).
  5. Meanwhile, let’s make some frosting! Mix the butter and confectioner’s sugar together on high speed with a hand mixer. To get it fluffy, I really would not suggest using a whisk unless you’re desperate. Add the vanilla and milk to get the right consistency. Your frosting should be spreadable but not liquid – this is not a glaze. If you want to add food coloring, here’s your cue.
  6. Preheat the oven to 375F.
  7. Remove the dough from the fridge and roll it out on a clean, floured, surface. I use a glass mug to roll out my dough because we don’t have a roller here at school. #CollegeHacks #CoronaBottlesWorkToo
  8. Cut your dough into whatever shape your heart desires and place them on a parchment paper-lined cookie sheet. Bake for 7 minutes, or until the edges are golden, and you’re done!

Wait until the cookies are FULLY COOL before you frost them. Otherwise, your frosting will melt. If you don’t have time to frost them right away, simply place your frosting in the fridge and hit it with the hand mixer right before you need it to fluff it up.

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