Sugar Cookies Dairy Free Recipes
SUGAR COOKIES - DAIRY FREE
Make and share this Sugar Cookies - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 18m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Sift togehter the first 3 ingredients.
- In a large bowl cream margarine ans sugar.
- Add egg, vanilla and water, beat well.
- Add dry ingredients and blend well.
- Refrigerate for 1 hour.
- Roll to 1/4 inch thick and shape with cookie cutters.
- Sprinkle with sugar.
- Place on cookie sheet and bake for 8 minutes at 375.
Nutrition Facts : Calories 394.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 446.4, Carbohydrate 85.8, Fiber 1.7, Sugar 37.8, Protein 8
DELICIOUS DAIRY-FREE SUGAR COOKIES
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.
Provided by Jen in Victoria
Categories Dessert
Time 19m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
- Combine 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.
- Heat 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.
- Bake 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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- Add eggs, oil, and vanilla to the dry ingredients. Use your hands to mix until well combined. The dough will look dry.
- Create balls from the dough. Teaspoon sized for smaller cookies and tablespoon size for larger cookies. Place on a parchment paper lined baking sheet.
- Bake on the middle shelf at 350°F or 175°C for 10 minutes. Remove and let cool for 3 minutes before moving a cooling rack.
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