Dairy Free Cut-Out Sugar Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

These crisp, clean-edged cookies hold their shape beautifully through every cutter you press into the dough, thanks to a chilled, sturdy dough that rolls out smooth and bakes up with just-set edges and soft matte centers. Flour, a touch of cornstarch, and a hint of vanilla give the base its tender snap, while a sweet, sifted glaze sets into a glossy, firm coating perfect for decorating in any color you like. They're a classic project cookie, great for holidays, birthdays, or any excuse to get the cookie cutters out. Best of all, this recipe fits neatly into a dairy free kitchen, so you can decorate a full batch without worrying about what's hiding in the dough or the glaze. Let them cool completely before you glaze them for the cleanest, sharpest finish.

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Ingredients

24 servings

For the cookies

2 ¾ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
3 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 ½ tsp vanilla extract
1 tbsp cornstarch

For the glaze

2 cups powdered sugar, sifted
3–4 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
food coloring (optional)

Instructions

1
Whisk together the flour, baking powder, cornstarch, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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