Dairy Free Cookies for Valentine’s Day {Recipe}

dairy free valentine's day cookies

 

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!

 

Dairy-Free Valentine’s Day Cookies {Recipe}

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Refrigerate dough about an hour.
  4. 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.
  5. 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.
  6. Place cookies about 2 inches apart on a baking sheet.
  7. 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.
http://www.themamagames.com/2013/01/26/dairy-free-valentines-day-cookies-recipe/

 

Ginger White Chocolate Chunk Cookies Recipe

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Looking for a yummy addition to your holiday baking list?  Check out this yummy Ginger White Chocolate Chunk Cookies Recipe. They are super easy to make in quantity, which makes them the perfect recipe for cookie exchanges!  I made 9 dozen cookies in approximately 2 hours, making this an easy way to get some serious holiday baking done in record time.  They are super easy too!  Here’s a step by step for you, but skip to the end of this post for the full recipe!

Start your cookies by creaming together your butter and sugar on a high speed with your stand mixer.  This should be smooth and creamy when you are done.

 

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Next, beat in your wet ingredients (honey, corn syrup, oil, vanilla) and dry ingredients and spices (baking soda, cinnamon, cloves, salt, and ginger).  Add in one egg at a time and beat until smooth as well.

 

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Slowly add your flour, about 1/2 cup at a time.  Putting in too much will get you a face full of flour, as well as overwhelming your cookie dough.  Don’t forget to scrape down the sides of your bowl while mixing. When your flour is well mixed in, set your stand mixer to stir and stir in white chocolate chips.

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I like to use an ice cream scoop to form my cookie balls so that all of my cookies are a uniform size.

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On a separate plate, roll your cookies well in granulated sugar.  This will add some sweetness and will also make your cookies sparkle!

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Place about 2-3 inches apart on a baking sheet and bake as directed in the recipe.  The cookies should be a nice golden brown color, but they will still be super soft when they come out of the oven, so make sure that you don’t accidentally bump them, and allow them the full 5 minutes to cool on the baking sheet to avoid damaging them.

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These are super yummy, and they are very fragrant.  Your house will smell amazing for the rest of the day!  Make sure to add this recipe to your holiday baking list, especially for cookie exchanges.  You won’t be disappointed!

 

Ginger White Chocolate Chunk Cookies

Cook Time: 12 minutes

Yield: 3 dozen

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar, divided into 1 cup portions
  • 1/4 cup honey
  • 1/4 cup dark corn syrup
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Cover baking sheets with waxed or parchment paper.
  2. In a stand mixer on high, mix together butter and 1 cup sugar until creamy.
  3. Beat in honey, corn syrup, canola oil, vanilla, baking soda, salt, cinnamon, cloves, and ginger. Mix well on medium speed.
  4. Add one egg at a time and beat after each addition until smooth. Slowly add 1/2 cup of flour at a time until mixed well.
  5. Setting your stand mixer on "stir", add the white chocolate chips.
  6. Use an ice cream scoop to make the dough into balls. Coat well with sugar and place on cookie sheets 2-3 inches apart.
  7. Bake for 12-13 minutes until golden brown. Allow cookies to cool in baking sheets for 5-10 minutes before removing to a wire rack to cool. Cookies will be soft when they come out of the oven.
http://www.themamagames.com/2012/12/26/gingerwhitechocolatechunkcookiesrecipe/