Thanks to a classic midwest snowpacalypse, ♫ it’s beginning to look a lot like Christmas ♫ … finally!
We are all hunkered down today. All 4 of the Wise crew in our PJ’s, eating pancakes, watching the snow blow. These are the moments!
We are also preparing for a white Christmas with cookies for Santa. Because of our Christmas schedule, I knew we wouldn’t have time to bake this weekend or Christmas Eve. And so begins a new tradition!
Sugar cookies are just the best, aren’t they? I ate so many the other day, I contemplated working out a second time just to somehow justify the insane amout of sugar I’d just consumed. Of course, that lasted 30 seconds until I ate yet another cookie. Oye.
Anyway… in an attempt to make a fantastic dairy-free Santa cookie, I tried a new recipe I found online that was suppose to be “allergy-friendly.” It was, in a word, horrid. The dough never formed, just stayed a crumbly mess. I was so annoyed and sent out an SOS to my sister-in-law for a no-fail sugar cookie recipe. In true IGE fashion, she did not disappoint. After some minor changes to make the recipe dairy-free, we found a winner!
Round up the following ingredients: flour, baking soda, salt, non-dairy butter (I used GMO-free Earth Balance vegan sticks), sugar, vanilla, and eggs. You’ll want your butter and eggs at room temperature.
In a medium bowl, combine 3 cups flour and 1 teaspoon baking soda. According to the ingredient list on the Earth Balance vegan sticks, they contain “pure salt.” As a result, I did not add any additional salt. If your butter option is unsalted, add 1/2 teaspoon salt. Mix well and set aside.
In a large bowl, beat 1 cup butter with 1 cup sugar. Add the eggs one by one and 2 teaspoons pure vanilla. The butter mixture will appear curdled, and that’s okay.
Slowly fold the flour mixture into the batter and beat until a dough forms. Do you see that hand mixer? That is from the 80’s! It is actually the hand mixer I used with my mom at her house when I was little. Mine pooped out a few weeks ago and she still had this one. I claimed my inheritance right there!
That said, if anyone happens to be giving away a Kitchen Aid, call me.
Split the dough in 2 sections and wrap in cling wrap. It will make it easier come rolling pin time 🙂 Refrigerate for at least an hour before rolling.
When you begin rolling, make sure you are using enough flour on the surface and flipping the dough to prevent sticking.
Flour. Roll. Cut. Repeat.
Every angel we cut, I thought about the parents of Sandy Hook.
When the cookie sheet is full, put it in the fridge for about 10 minutes to chill the dough. This will prevent the cookies from spreading as they bake.
Bake at 350 for 8-9 minutes, until the edges just start to brown. I have to control myself at this step. I get so excited I want to eat them all instead of letting them cool to frost. Seriously, no self control.
The frosting is super simple. Mix powdered sugar with non-dairy milk. Start with 1 cup powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons milk. Add a bit more milk, a little at a time, until you get the consistency you like. I like the frosting a bit more thick/firm, some people like it more runny so it’s more of an icing. Personal preference.
Then frost those babies up!
Finn couldn’t get enough. He was not a happy little guy when I said the dreaded mom words, “no more. You’ve had enough.” Epic melt down! Real tears even.
May you have as much fun creating holiday traditions with your kids as Finn and I did creating these cookies. What is your favorite Christmas tradition?
Sugar Cut-out Cookies
Keywords: dessert dairy-free flour sugar
Ingredients (48 cookies)
- 3 cups flour (all purpose or white, unbleached)
- 1/2 teaspoon salt (optional based on butter used)
- 1 teaspoon baking soda
- 1 cup Earth Balance vegan sticks, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Dairy-free Sugar Cookie Frosting
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons almond (or other non-dairy) milk
In a medium bowl, mix flour, baking soda and salt. (If you are using a butter that already contains salt, skip the added salt. If there is not salt, add the salt to the mixture.)
In a large bowl, beat the butter and sugar until fluffy. Add the eggs one by one and the vanilla. Mix until a batter forms.
Fold the flour mixture into the batter and beat until a smooth dough forms.
Divide the dough in half and wrap in cling wrap. Refriderate for at least 1 hour.
Preheat oven to 350 degrees.
Lightly flour your surface. Roll out the dough to 1/4 inch. Continue to flip the dough as you roll it to ensure it does not stick to the surface. Use cookie cutters and transfer cookies to a baking sheet.
Place baking sheets with unbaked cookies in the fridge and let them chill for 10 minutes to ensure they do not spread in the oven.
Bake for 8-9 minutes, until edges start turning brown.
Remove pan and let cookies cool on the sheet for a few minutes then transfer to a wire rack. Once completely cool, frost.
Mix 1 cup powdered sugar with 1/2 teaspoon vanilla and 2 tablespoons almond (or other non-dairy) milk.
Add more milk, a teaspoon at a time, until you get the consistency you like.