Sunday, December 12, 2010

Sugar Cookies With No Dairy, Eggs or Nuts

We make these cookies several times a year, Valentine's Day, Halloween, and Christmas.  They are great for class parties at school and for enjoying at home for dessert.  I try to do pretty decorations on mine, but the kids love to go crazy with sprinkles and frosting.  I just let them, they have so much fun and feel so proud of the hard work.  These times are so special.

3/4 c soybutter softened (Earth Balance works well)
1/2 c sugar
½ c brown sugar
¼ c oj
¼ c  soymilk
1 tsp vanilla
2 ½ c flour (King Arthur is my fave)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
Beat the soybutter and sugars until creamy.  Next add the orange juice, soymilk, and vanilla and beat on low.  Measure and the dry ingredients and mix on low until a soft dough forms.  It will be lumpy, but when it is pressed together and refrigerated it will firm up nicely.  Turn dough out onto a sheet of plastic wrap and refrigerate dough for at least 1 hour, or up to overnight.     

Dust a board heavily with flour and roll out cookies.  Cut out with cookie cutters.  If desired, sprinkle with colored sugar sprinkles and bake on an ungreased baking sheet at 350 for 11-12 minutes.  Or just bake the cookies plain and frost and decorate them when they have cooled completely.  Makes about 4 dozen cookies.  

I sometimes make the cookies ahead and freeze them until I am ready to frost and decorate them.  Put them in layers between sheets of waxed paper in a large plastic container and freeze.  Take them out a few hours before you want to decorate.  


2 c powdered sugar
2 tsp water
2 tsp soy milk

Mix ingredients together well.  You can also divide the frosting and add food coloring.  Frost cookies completely and add colored sugar sprinkles or pipe icing around cookies.

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