Frosted Sugar Cookies

Cookies are made of [dairy free] butter and love. - Norwegian proverb
I originally posted this recipe for Frosted Sugar Cookies on Valentine's Day, seizing the opportunity to utilize my heart-shaped cookie cutters. Now that I have re-formatted my site, I am republishing some old recipes in the new layout. Hence, the heart-shaped cookies in May. Regardless, these sugar cookies are delicious no matter what holiday (or regular day!) you're celebrating. Most sugar cookies are full of butter and other miscellaneous preservatives, but not these dairy free cookies! They would taste amazing even without the frosting, but I am a bit of a sugar addict. Try dyeing the frosting red, white, and blue for the 4th of July this summer, or sprinkle with edible glitter for a birthday treat! Sugar cookies can do it all! I found my heart-shaped cookie cutters at Wal-Mart for a super low price. However, I know Amazon has some hilarious shapes if you're looking to get more creative. Growing up, we had cookie cutters in every shape imaginable. Trains, Christmas trees, animals - you name it, we turned it into a cookie. The key to using cookie cutters is a TON of flour underneath the dough and on the cookie cutter. Otherwise, it's way too sticky and your shapes will turn out a bit freaky. Let me know what you think. Don't forget to follow me on Instagram for more pictures of my favorite treats and restaurants. Also, please leave a comment below if you attempt this recipe on your own. I would love to see your creations and hear what you think about this recipe! Additionally, if you have any questions, do not hesitate to ask! I am more than willing to help you substitute certain ingredients if needed. Original post: "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.
  • Difficulty: Easy
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 7 mins
Total Time: 17 mins
  • 1 cup all-vegetable shortening
  • 1 cup white sugar
  • 1 large egg
  • 1 1/2 tbsp unsweetened almond milk
  • 1 tbsp vanilla extract
  • 3 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • Frosting
  • 1 box confectioner's sugar
  • 1 tsp vanilla
  • 2 tbsp unsweetened almond milk
  • 1/2 cup dairy free butter
  1. Mix the white sugar and shortening together with a hand mixer 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. Preheat the oven to 375F while the dough chills in the fridge.
  6. 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.
  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 (Corona bottles work, too)
  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!