I have a neice who is alergic to dairy and penuts. It is so hard for me to find dairy free/penut free cookies for me to make for her. So when I found this great recipe online I new I had to share it.
I made these great cookies with my neices and younger brother this week. They had such a fun time helping me cut the dough into heart shapes, and sprinkle the homemade sprinkles on them. These cookies taste so good, and are so pretty as well. They are so easy to make, and they also take no time at all to whip up. They are just regular, great sugar cookies.
When I first made these I thought that I would taste the coconut it it. But suprisnly you don’t even taste it. I just love that there is just a little hint of almond in it, and just enough sugar. I actully used frosting from a can. We got it from aldi’s and I just like to use it when I am not in the mood to have to make homemade frosting. I also like that there is know dairy in it. If you want to make a homemade frosting or don’t have a canned one on hand. Then you can must likely look up a recipe online. Now about my sprinkles…I didin’t have any sprinkles on hand when I made these so I took granulated sugar and food coloring and diyed my sugar. it worked perfect. But you are deffently welcome to use regular sprinkles as well.
Dairy-Free Sugar Cookies
Yields 14 Cookies
An easy dairy-free sugar cookie, perfect for cut outs. Does not spread!
- 1 1/2 cup all-purpose flour
- 3/8 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp almond extract
- 3/4 cup white granulated sugar
- 1/2 cup coconut oil, softened not melted
- 1 large egg
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or use non stick baking sheet.
- In a mixer bowl, cream together the coconut oil and sugar. The coconut oil should have similar texture to softened butter (see photo below).
- Once a smooth texture, add in the extract and egg. Mix until combined.
- In a separate bowl, add the flour, salt, and baking powder and mix well.
- Slowly add the flour mixture to the sugar mixture until everything is incorporated.
- Divide this into two sections, wrap with plastic wrap. Refrigerate for 30 minutes.
- Dust a rolling pin with powdered sugar (or use wax paper on top), roll out to about 1/4 inch thick.
- Mixture may seem a little dry compared to traditional, but just keep rolling it will bind and smooth together.
- Cut out into desired shapes, add to your baking pan. Pop in the refrigerator for about 10 additional minutes.
- Bake for 8-10 minutes until sides are very lightly golden brown. Middle should still be soft.
- Slowly using a spatula, work the cookie off the sheet and place on wire rack.
- Cool for at least 1 hour before icing.
I hope you enyjoy these cookies! If you tried making these I would love to see pictures in the comments below!
This recipe was adapted from Chemistry Cachet