If you have a family member with a dairy allergy, you know how difficult baking can be. Dairy free cookies, muffins, pies, and bread are absolutely staples at our home, because my youngest daughter is very, very allergic to any kind of dairy product. Dairy free baking can be challenging because it is often butter that holds together many recipes. In this recipe, we use Crisco, but there are also some times of margarine that can be substiuted, and in a pinch, vegetable oil can work with some recipes. We substitute almond milk for regular milk, as we find that it does not affect the taste of baked goods as much as soy milk does. Here is a quick, easy recipe for dairy-free roll-out sugar cookies. These are super easy and totally dairy free!
My girls are able to make AWESOME roll out cookies, as we use The Cookie Thing to make all of our cookies even sized! This is extra helpful because we don’t have to add extra flour to roll these cookies – we simply put the dough between two pieces of waxed paper and roll away. As you can see, my six year old is awesome at it! She is using The Little Cookie Thing, which is made specifically for little hands! This is extra helpful when baking dairy free cookies, because again, we don’t have butter to help hold the dough together. The Cookie Thing makes it a snap to roll them out!
If you would like to learn more about The Cookie Thing, or even have a change to WIN The Cookie Thing AND The Little Cookie Thing, head over to my full review on Kate N’ Kaboodle! This is an awesome, awesome kitchen tool, and is one that is going to be a part of our baking from now on! Enjoy your dairy free cookies this Valentine’s Day!
- 1 cup Crisco
- 1 cup sugar
- 1 1/2 tablespoons almond milk
- 1 large egg
- Pink food coloring
- 2 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Mix Crisco and sugar in a bowl on medium-high speed until smooth and creamy. Add egg, almond milk, and vanilla and beat until smooth.
- Combine baking powder, salt, and flour in a bowl. Gradually add into wet mixture until well blended. Add food coloring as desired. Do not overmix.
- Refrigerate dough about an hour.
- Preheat the oven to 350 degrees. If you have a Cookie Thing, you should be able to roll cookies out in between two pieces of wax paper using the 1/4 inch measuring boards. If you are using a regular rolling pin, lightly flour your surface and roll out dough.
- Cut out cookies. Before placing on cutting board, coat the cookies with sugar by pressing lightly on both sides into a bowl of sugar. For different looks, roll in red sugar crystals, or a combination of red and white sugar.
- Place cookies about 2 inches apart on a baking sheet.
- Bake 7-9 minutes until edges begin to brown. Cool for a few minutes on the baking sheet, and then transfer to a cooling rack to cool completely.