Ah, the sugar cookie. It’s such a classic cookie.

I baked a lot of sugar cookies over the summer for my church’s annual Vacation Bible School. One woman at my church is “famous” for her sugar cookies that are served each year at VBS.  In June, she asked me to take over the sugar cookie baking, and I gladly accepted. She insisted that I use her sugar cookie recipe, and I was more than happy to!

My lactose-intolerant self was also happy to learn that the cookies are dairy free. Hurrah!

Another thing that made me happy about the recipe? The fact that the dough can be rolled and cut into shapes without having to chill for hours in the refrigerator. Score.

Dairy Free Sugar Cookies

Ingredients:
2 1/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 tablespoon milk (I used soy milk)

Directions:
1. Preheat oven to 375°F and line a cookie sheet with parchment paper.
2. Combine flour, salt, and baking powder together in a medium-sized bowl.
3. In a large bowl, cream together shortening and sugar. Add the eggs and vanilla.
4. Add the wet ingredients to the dry, along with the milk.
5. Roll out on a floured surface and cut into desired shapes (or simply roll into balls).
6. Sprinkle with extra sugar and bake for 10-12 minutes. Cool completely before frosting. This recipe makes about 2.5 dozen delicious cookies.

Vanilla Frosting

Ingredients:
2 cups powdered sugar
1/2 cup shortening
2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
1. In a large bowl, combine all ingredients. Beat with a mixer on low speed until combined. Beat for another few minutes until desired consistency is reached.

What’s your favorite type of cookie? (—> peanut butter or oatmeal raisin!)