I love the holiday season so much that one of the things I worried about most back in August when I had to cut out dairy & soy was missing all of my favorite holiday treats — especially sugar cookies! Last week I tried taking a classic recipe and swapping the butter for Earth Balance’s Coconut Spread. My hopes weren’t too high since it was an experiment more or less but they turned out so good! I’m sharing the recipe I used below along with a few tips…. happy baking!
Dairy Free Sugar Cookies
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup Earth Balance Coconut Spread, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
- Using an electric or hand mixer beat the coconut spread and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets. Sprinkle with decorative sprinkles.
- Bake until just beginning to brown at the edges, 7 to 9 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
- Really flour your working surface and rolling pin – this dough tends to get sticky quickly.
- The dough is “fragile” – I used a spatula to move the cookies from the pastry board to the cookie sheet.
- Be sure to let the dough sit out for a few minutes before you work with it after refrigerating.
- The thicker the cookies the better – don’t roll your dough too thin .
- Watch them carefully in the oven as the burn quickly!
Recipe adapted from Real Simple.