Delicious Dairy-Free Sugar Cookies

4.5(9)

I found this recipe on the Crisco website and was happy to have found a recipe that doesn't use butter or margarine as my son is allergic to all milk products. This is a delicious cookie and perhaps even better than ones made with butter! So easy to make as well.

by Jen in Victoria·published 2012-02-15

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Dessert

Servings

6 dozen

Total time

19 min

prep 10 min

Calories / serving

680 kcal

Ingredients (8)

serves

1 cup all-vegetable shorteningshortening
1 cup sugarsugar
1 large eggegg
2 tablespoons soymilk
1 tablespoon vanilla extractvanilla-extract
3 cups all-purpose flourflour
1 1/2 teaspoons baking powderbaking-powder
1/2 teaspoon saltsalt

Instructions (4 steps)

01Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
02Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
03Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
04Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

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Rich recipe — supports nutrition-aware planning.