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Delicious Dairy-Free Sugar Cookies

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“I found this recipe on the Crisco website and was happy to have found a recipe that doesn't use butter or margarine as my son is allergic to all milk products. This is a delicious cookie and perhaps even better than ones made with butter! So easy to make as well.”
READY IN:
19mins
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
  2. Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
  3. Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
  4. Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

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