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Easy Almond Breeze Sugar Cookies
"These soft and chewy sugar cookies will make you never want to skip dessert again. This recipe is easy and uses Almond Breeze Original Almondmilk and Almond Breeze Vanilla Almondmilk. Feeling extra festive? Brush the tops of the cookies with the almond milk frosting and add colored sprinkles or sugar, or frost and decorate when cooled. Whether you’re planning a sophisticated holiday event or entertaining the kids, all ages will enjoy this delicious recipe."
Preparation Time1 hr
Cooking Time8 min
- 1 cup butter flavored vegetable shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 3 tablespoons Original Almond Breeze Almondmilk, divided
- sugar, decorator sugar or sprinkles
Heat oven to 375°F. Line cookie sheets with parchment paper.
In 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 Almondmilk and beat until smooth.
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. 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.
Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
In large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the 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.