The recipe I’ve used over the past few years is a dairy-free riff off of a classic sugar cookie recipe, just substituting the butter with Earth Balance and the milk with oat milk, so I can eat them!
Sift together your flour, baking powder, and salt, and set aside.
Add the softened butter and sugar to an electric stand mixer, and beat on medium until light in color.
Add the egg and the oat milk to the mixer, one after another, and beat until combined.
Lower the mixing speed and slowly add the flour mixture in small batches, until both are combined and the mixture begins to pull away from the side of the bowl. Rinse and clean your stand mixer bowl…you’ll need it again for the icing!
Divide the dough in half, wrap each half in wax paper, and refigerate for at least 2 hours.
When you’re ready to bake, preheat the oven to 375º F, and remove the dough from the fridge.
Meanwhile, take some powdered sugar and sprinkle it onto the surface that you’ll be rolling out your dough on top of, as well as on your rolling pin.
Next, roll your dough to ¼-inch thickness, and cut cookies into desired shapes.
Place the cookies 1-inch apart on a greased baking sheet (or on a baking sheet with parchment paper), and bake until they cookies are just beginning to brown around the edges (about 7-9 minutes).
Remove the baking sheet from the oven and let rest for a few minutes before moving to a cooling rack.
While you’re waiting on the cookies cool completely, it’s time to make your Royal Icing! First, add the powdered sugar to the stand mixer bowl with the wire whisk attachment.
Start mixing the powdered sugar on low, and slowly add the oat milk, the light corn syrup, and the vanilla extract. Increase the mixing speed to medium until smooth. If the icing is too thick, add 1 tbsp of water at a time until it reaches the consistency you prefer. If it’s too watery, add powdered sugar 1 tsp at a time until it reaches the consistency you prefer.
Once your icing is done, add it to a ziploc bag and cut the tip of the corner off to create an easy (and free) cookie decorating bag, and add the icing to your cookies.
Add any edible decorations you’d like to the icing before it dries (about 15-30 minutes), and serve!
Nutrition
Nutrition Facts
Dairy-Free Sugar Cookies
Amount Per Serving (1 cookie)
Calories 147Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 72mg3%
Potassium 14mg0%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 1g2%
Vitamin A 8IU0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.