Rolling out the dough between 2 sheets of parchment paper avoids the need for adding more flour, which can make the cookies tough.I like using the back of a spoon, but you could use a piping bag, too.įinally, add some nonpareils or sprinkles and then let the cookies dry. I like to swirl it in with a toothpick.Īfter that, mix everything well to blend the color throughout. At this point, if you don’t want to color the icing, you can skip steps 3 - 5.Īdd a bit of gel food coloring, if desired. If it’s too thick, add a tiny amount of milk, half a teaspoon at a time, until you get the right consistency as shown. If it’s too runny, add some more powdered sugar. Whisk everything together until combined.
ALLRECIPES BEST SUGAR COOKIE FROSTING RECIPE HOW TO
HOW TO MAKE DAIRY FREE ICING FOR SUGAR COOKIES When the time's up, take the dough out of the freezer, remove the top parchment paper and cut out as many shapes as you can with your favorite cookie cutter.Īfter the cookies are baked and completely cooled, make the icing. Then place the dough in the freezer for about 15 minutes (I slide the parchment paper on a pizza pan and then put it in the freezer). I like using rolling guides for consistent, uniform thickness. Place another sheet of parchment paper on top and roll out the dough to about ¼ inch thick (about 0.5 cm). Then place the dough on parchment paper and shape into a rectangle. Slowly add the flour mixture and beat on low speed until it all comes together, but don't overmix.Īdd the milk and then use your hands to gather everything together. In another bowl, cream the sugar, vanilla, and margarine/vegan butter for about 5 minutes, until it's fluffy. Mix the flour, cornstarch, baking powder, and salt. To make these sugar cookies vegan, just replace the honey in the icing with maple syrup or omit it.
Although I’ve never made them with gluten free flour, I don’t see why it couldn’t be used to make these cookies gluten free.īaking powder: I use a small amount to help the cookies rise.Īlmond milk: I use almond milk, but any plant-based milk will also work.
Sugar: I use regular white sugar for the cookies and some powdered sugar for the icing.Ĭornstarch: Cornstarch is really important because it helps make the cookies nice and chewy.įlour: I use all-purpose flour for this recipe. Margarine: I use block margarine, because I think it has the right moisture. WHAT YOU NEED TO MAKE DAIRY FREE SUGAR COOKIES To me, they have the perfect texture and sweetness, with or without the icing. They are soft on the inside and slightly crunchy on the outside. These cookies have a lovely vanilla flavor. What do these dairy free sugar cookies taste like? My picture tutorial below will help you along the way, even if you’re new to baking! The ingredients are simple and basic, most of which you probably already have in your pantry!
There are no dairy products or eggs in these cookies. It’s suitable for anyone who’s lactose intolerant or allergic to eggs. The cookies also hold their shape well since they don’t really spread in the oven. It rolls out nicely and it doesn’t crack. The dough is a dream to work with! It comes together really easily. HOW TO MAKE DAIRY FREE ICING FOR SUGAR COOKIES.WHAT YOU NEED TO MAKE DAIRY FREE SUGAR COOKIES.If you don’t want to decorate them, they’re really good plain, too, since they’re not overly sweet - just perfect paired with coffee in the morning or as a snack. These dairy free sugar cookies are incredibly simple to make. Sugar cookies, though, usually remind me of Christmas, but they are so versatile that I often make them all year round! Sometimes I'll ice them and sometimes I’ll just leave them plain. I love making cookies! The smell in the kitchen is heavenly! Like my luscious chocolate chunk cookies, my ladokouloura Greek olive oil cookies, or my healthy tahini breakfast cookies!
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