![]() It also works really well on sugar cookies and pumpkin cookies. This recipe will frost two 8-inch cakes, a 9x13 sheet cake, or 24 cupcakes. If you want chocolate frosting, reduce the amount of powdered sugar by ¾ cup and replace it with cocoa powder. You can always add more at the end if it's too thick.įinally, you mix in the remaining powdered sugar, sifting as you did before. If you want an even stiffer frosting for a cupcake, you can reduce the amount of milk. ![]() In this recipe, I use ¼ cup of milk and this creates a good consistency for frosting cakes and cookies. Next, you add dairy free milk and the vanilla. Scrape the sides of the bowl and mix some more. It is a little big so I have to remove the beater from my mixer but it works!īegin mixing on low speed until the powdered sugar is mixed into the margarine. I don't own an actual sifter so I use my mesh strainer. Next, you sift in about half of the powdered sugar. I love using my Kitchenaid stand mixer for this job! The margarine needs to be whipped so it is smooth and without lumps. Patience is key here! If you have a "soften butter" setting on your microwave, that might work fine. Whenever I try to soften in the microwave, it inevitably melts rather than softens which will make this frosting runny. It works best to let the margarine soften at room temperature for a while. Add vanilla and continue beating until the frosting is stiff and glossy. Just make sure it is safe for you! How to make itįirst, you start with softened dairy free margarine. Gradually beat in the sugar and milk in small amounts, alternating until smooth. I tend to use soy milk but have also made this rice milk which works really well, too. You can use any milk substitute that you like. Soft and tender dairy-free honey sugar cookies baked to a light golden brown perfection and topped with whipped honey buttercream frosting. ![]() ![]() I like to use Earth Balance buttery spread which comes in both dairy free and dairy free/soy free varieties. To make buttercream frosting dairy free, you'll need to make two swaps in a traditional recipe: DF Jump to Recipe These gluten free dairy free sugar cookies are easy to roll out and they dont spread Theyre the best for icing, frosting and decorating for Christmas. Just because you can't have dairy doesn't mean you can't have frosting just like buttercream. But they're even better spread with buttery, sweet frosting! Plus, it is really easy to make and spreads easily on cakes, cookies, and bars!Ĭookies, bars, cake, and other desserts are good. Or you can enjoy this vegan sugar cookies recipe.This dairy free frosting is like traditional buttercream frosting but without the top 8 allergens. But please do leave a comment if you have success with an egg replacer. We have not yet tested this recipe egg-free. And of course they can have fun making the frosting and decorating the cookies! Special Diet Notes: Classic Dairy-Free Sugar Cookiesīy ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. Kids can also have fun rolling and cutting the dough, if using cookie cutters, or scooping the dough, if making round cookies. Although they might need some assistance with the hand mixer toward the end of mixing, as the dough becomes stiff. Children can help measure the ingredients and mix the dough. Add the shortening (or vegan butter) and sugar to a large mixing bowl. In a mixing bowl, whisk the flour, salt and baking powder together until evenly combined. So Katherine and I whipped up a batch for her siblings’ winter birthday party. Preheat your oven to 350F and line a baking sheet (or two) with parchment paper. Renee makes a double batch of these cookies every year for our annual neighborhood Christmas party, where they are always a big hit.īut these tender, delicately-flavored, classic dairy-free sugar cookies are so good they deserve to be served more than once a year. This dairy-free sugar cookie recipe is an adaptation of my friend and neighbor Renee’s recipe from her grandmother. Katherine and her “mama,” Sarah, enjoy baking these dairy-free sugar cookies for special occasions. This post is part one of this month’s Kids Can Cook section by the Hatfields.
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