DAIRY FREE, SOY FREE, NUT FREE, SEED FREE
This dairy free sugar cookie recipe makes the perfect dough. Easy to roll out and cut. It makes a delicious cookie that will be fun to decorate and eat. We have food allergies in our family, so this recipe is free of most allergens, but you wouldn’t know it if you ate it!
Three years ago, I needed dairy free cookies for my daughter’s party. I asked Laura Gorman, my Allergy BFF, and she gave me this recipe which I adapted to make dairy free. Easy to make and yummy – thank you so much Laura! Now I’m sharing this recipe with you!
Of course we wanted to have an allergy safe birthday party, so this included all the food served along with the main activity, cookie decorating. I made 120 cookies for my daughter’s 8th birthday party using this recipe. Each kid needed a few cookies to decorate and we had a several shapes to choose from. We bought tons of frosting and sprinkles and had SO MUCH fun at the party. No one suspected that these were dairy free, really NO ONE.
LEFTOVER DAIRY FREE SUGAR COOKIES
After the party, we had leftover undecorated cookies. Can you believe it? Not wanting to munch on these cookies every time we passed through the kitchen, I knew these babies had to go. We decorated them and brought them to school. When the after school bell rang, my daughter and I passed them out to any students who wanted them. You can imagine how their eyes lit up as I offered them! They were gone in a matter of minutes. I won best mom of the year award!
Almost ready to make cookies? Just set out your silicone mat and get out your rolling pin.
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- 5 1/2 Cups all purpose flour
- 1 1/2 Cup white sugar
- 1 Cup brown sugar
- 1 Cup vegetable shortening
- 3 eggs
- 1 Cup rice milk (or milk of choice)
- 1 Tablespoon apple cider vinegar
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- Add the apple cider vinegar to the rice milk and let sit for 5 minutes.
- Cream the white sugar, brown sugar, shortening and eggs in a food processor.
- Add rice milk mixture and vanilla extract to food processor and mix again.
- In a mixing bowl, pour the wet ingredients with the dry ingredients (baking soda, baking powder, salt, and flour)
- Knead into a dough. You can process this in batches in the food processor.
- Chill dough in fridge for 1 hour.
- Add some flour to your rolling surface and your hands.
- Knead and roll dough out to 1/4 inch thick.
- Line pan with silpat or parchment paper.
- Cut out shapes with cookie cutters and place on lined pan.
- Bake for 8-10 minutes at 375F.
- When baking, check the bottoms of the cookies to make sure they do not get too browned.
- Let the cookies cool to room temperature before decorating with frosting and sprinkles.
- Makes about 60 cookies depending on size.
FROSTING and SPRINKLES
We like Pillsbury Frosting, which is free of nuts, dairy, and eggs.
The Festival brand of sprinkles are from nut-free lines.
We like Spectrum Shortening. It’s organic and made from 100% vegetable. It’s a great substitute for butter in cookie recipes.
After years of using foil to line our cookie sheets, we finally discovered the secret to true non-stick. Definitely use either a Silpat non-stick silicone baking mat or
parchment paper to line your cookie sheets.
I used our 11 cup food processor to make this. This Cuisinart Food Processor is a newer model of the one we have, as ours is lasting forever. Sixteen years and counting. I’d totally recommend it. I use it to make cookie dough, hummus, bread dough, muffin batter, nice cream, oat flour, and lots more. I seriously couldn’t live without this work horse.
Like the shapes and decoration on these cookies? They are courtesy of my daughter Keira and her friend, Annette. Thanks Annette for sharing in the cookie making!
If you like these cookies, how about some fun Raspberry Soy Butter Rice Crispy Treats?
What occasion will you use this cookie dough for? Let’s hear it!
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