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Dairy Free Halloween Sugar Cookies
Create some seasonal spooky fun with these dairy-free Halloween sugar cookies, made in your favorite festive shapes and topped with a quick powdered sugar icing.
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings 24 cookies
Calories 118 kcal
Ingredients
For the cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free butter (1 stick; i.e. Country Crock plant butter with avocado oil)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the icing for decorating (optional):
- 1 ¾ cups powdered sugar
- 3 tablespoons oat milk (or any milk alternative)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Food coloring
Instructions
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In a mixing bowl, combine the flour, baking powder, and salt.
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In another large mixing bowl, cream together the dairy-free butter and granulated sugar using a stand mixer or hand mixer. Add the egg and vanilla and mix until well combined.
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Add the dry ingredients to the wet ingredients and stir until combined.
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Form the dough into an eight-inch disc, and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.
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Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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On a lightly floured surface, roll out dough (roll to about ¼-inch thick, or slightly thinner if you want a crispier cookie) . Use a cookie cutter to cut out shapes. Place on the prepared baking sheets.
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Bake at 350 degrees F for 8-10 minutes, or until edges just start turning a light golden brown. Let cool on the pan for 5-10 minutes, then remove to a cooling rack to continue cooling.
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Meanwhile, prepare the icing (if using). Combine the powdered sugar, oat milk, vanilla, and salt. Stir. The consistency should be thin enough to spread over the cookies, but thick enough that it doesn’t run off of them. (See notes for adjustments). Divide into small bowls and mix with food coloring.
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When the cookies are cool, use the icing to decorate them as desired. Let the icing solidify a bit before adding additional colors on top of a base layer. Enjoy!
Recipe Notes
- The cooking time can vary slightly depending on the thickness of the dough and the size of the cookie cutters. Thicker, larger cookies will take longer than thinner, smaller cookies. Regardless, start checking at 8 minutes.
- The specific yield will depend on the size of the cookie cutters. You’ll get a greater number of cookies with a smaller cookie cutter, or a smaller number with large cookie cutters.
- The icing can be adjusted if it doesn't seem to have the right thickness when made above (which can sometimes happen depending on how packed the measuring cup is for the powdered sugar). If it seems too thin, add a little extra powdered sugar. If it seems to thick, add a small splash of oat milk.
- Powdered sugar icing will *not* harden enough for these cookies to be stackable. It will solidify and hold its shape on the cookie, but if pressed in a stack of cookies, it can become smushed. If you want stackable cookies, use a royal icing with corn syrup instead.
Nutrition analysis (approximate per cookie with icing): 118 calories, 4 g fat, 2 g saturated fat, 100 mg sodium, 19 g carbohydrate, 0 g fiber, 13 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 3%, Potassium: 0%