Dairy Free Pink Frosted Sugar Cookies
Enjoy classic bakery-style cookies right at home. These cheerful treats offer irresistible sweetness and look beautiful on any dessert table.
Equipment
- electric mixer
- offset spatula
Ingredients
For the Cookies
- 1 cup Dairy Free Butter, Softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Almond Extract
- 2 3/4 cups All Purpose Flour
- 2 tbsp Cornstarch
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
For the Pink Frosting
- 1/2 cup Dairy Free Butter, Softened
- 2 1/2 cups Powdered Sugar
- 2 tbsp Unsweetened Oat Milk
- 1/2 tsp Almond Extract
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Salt
- 1 to 2 drops Pink Gel Food Coloring
Instructions
- In a large bowl, beat the butter and sugar for 3 minutes until light and fluffy. Beat in the egg, egg yolk, vanilla and almond extract until smooth.
- Whisk the flour, cornstarch, baking powder and salt in a separate bowl, then mix into the butter mixture on low just until a soft dough forms.
- Scoop the dough into 1/4 cup balls and flatten each one into a thick disc about 3/4 inch tall. Place on a parchment-lined tray and chill for 30 minutes.
- Preheat the oven to 350°F and transfer the chilled dough discs to parchment-lined baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes, until puffed and set but still pale on top. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter, powdered sugar, oat milk, almond extract, vanilla and salt for 2-3 minutes until smooth and fluffy. Add the food coloring a drop at a time until you get a soft pastel pink.
- Spread a thick layer of frosting over each cooled cookie with an offset spatula, swirling the top. Refrigerate for 30 minutes and serve chilled for that soft, bakery style bite.
Nutrition
Serving: 1servingCalories: 483kcalCarbohydrates: 65gProtein: 4gFat: 23g