Dairy-Free Sugar Cookies

Our baby is here, and she does.not.like.dairy.  As in it gives her terrible gas, causing her to scream incessantly all night. We hate to see her in pain, so after a bunch of research and tips from helpful moms like the wonderful Megs Hylland I found ways to cut dairy and soy from my diet. 

My amazing mom took a regular sugar cookie recipe and made it dairy free for me this weekend.  She felt bad that I wouldn't be able to eat any sweets over Christmas because literally everything has dairy in it.  The desserts are my favorite part of Christmas, so I was really sad.  I was supposed to put these in the freezer and save them to bring down to the Tiemeier's house (again, so I'd have something to eat), but they are so delicious I can't keep my hands off of them and will be lucky if they last this week!

Sugar Cookies

1 1/2C powdered sugar
1C vegan butter
1tsp vanilla
1/2 tsp almond extract
1 large egg
2 1/2 C flour
1 tsp baking soda
1 tsp cream of tartar
(mom added 1/4 C sugar to the dough too)

1. beat powdered sugar, butter, vanilla, almond extract, and egg in a large bowl with electric mixer on medium. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

2. Heat oven to 375 F. Lightly grease cookie sheet with shortening or spray.

3. Divide dough in half. Roll each half 1/4" thick on lightly floured surface. Cut into desired shapes.

4. Bake 7-8 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

Frosting
(all quantities estimated, adjust accordingly)

1 stick vegan butter, softened
1/4 C vanilla almond milk
2 tsp vanilla extract
2+ C powdered sugar (add to taste and consistency desired)

1. Mix all ingredients together with an electric mixer.

2. Frost cookies