Tender sugar cookies couldn't be easier. Just roll into balls and flatten. Customize them for any event by sprinkling with appropriately colored decorator sugar or sprinkles. Or frost and decorate.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
161 Calories
Recipe Instructions
Step 1
Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
Step 2
Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
Step 3
In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.
Step 4
Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
Step 5
If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
Step 6
In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.
Ingredients
1 teaspoon baking soda
2 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon cream of tartar
1 cup butter flavored shortening
1 large egg
1 ½ cups sugar
1 teaspoon vanilla
4 cups powdered sugar
Food coloring
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
¾ cup vegetable shortening
3 tablespoons Almond Breeze Original almondmilk, or more as needed, divided
