Dairy-Free Frosted Brown Sugar Cookies is a recipe that my Mom really liked. Mom would make these cookies a couple times a year. She didn't like to bake cookies, but this was one of the cookies she would make for herself. She would freeze most of them so she would have cookies for a few months.
I altered Mom's recipe slightly so that it is dairy-free. So, if you are not concerned with being dairy-free, you can substitute buttermilk for the soy milk and vinegar in the cookies. Then, in the frosting, substitute butter for vegan butter and milk for the soy milk.
The cookies are cake-like with a sweet frosting, but not overly sweet. The cookies are good without the frosting, but the frosting adds to the cookie. Dairy-Free Frosted Brown Sugar Cookies are a delicious cookie that you might want to devour! But, if you have some restraint, you can freeze some cookies for later.
Dairy-Free Frosted Brown Sugar Cookies are a delicious cookie to make around Christmas. Your guests will love them and they make a tasty dessert to take to a party or a cookie exchange.
Mom's cookie recipe includes a recipe for the frosting. Her recipe called for two cups of powdered sugar. I have found that the frosting is very thick when I use two cups of powdered sugar. The frosting sets before I can get the cookies frosted, and it is thicker on the cookie. I've tried using 1 1/2 cups of powdered sugar and it does make a thinner frosting. I prefer the frosting even thinner, so I use one cup of powdered sugar. Judging by the thickness of the frosting when using one cup of powdered sugar, I think one cup is probably what my Mom used.
After frosting the cookies, let them rest awhile so that the frosting sets up a little. You can store the cookies in plastic containers with wax paper between layers. They can be frozen in freezer bags or plastic containers, with was paper between layers.
I hope you enjoy!
Dairy-Free Brown Sugar Cookies
- 4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups light brown sugar, packed
- 1 cup shortening
- 2 jumbo eggs
- 1 teaspoon vanilla
- 1 cup soy milk
- 1 tablespoon white vinegar
- 1 cup light brown sugar, packed
- 1/4 cup soy milk You can use water, if you prefer.
- 1/4 cup vegan butter
- 1 cup Powdered sugar My Mother's original recipe called for 2-cups of powdered sugar. I prefer a thinner frosting, so I use only 1-cup.
- 1 teaspoon vanilla extract
- Preheat oven to 450F.
- Lightly spray a cookie sheet with cooking spray or use a silicone mat. Set aside.
- Sift flour, soda, baking powder and salt together, Set aside.
- Cream sugar and shortening in an electric mixer.
- Add eggs and vanilla to the sugar mixture. Mix thoroughly.
- In a separate container, mix soy milk and white vinegar.
- Add soy milk mixture to the sugar mixture. Mix well.
- Add flour mixture to the sugar mixture until thoroughly mixed.
- Drop cookie dough onto cookie sheet using either a cookie scoop or a tablespoon.
- Bake 8-10 minutes or until brown around the edges.
- Let cool on cookie sheet for 1 or 2 minutes then remove to a cooling rack to cool completly before frosting.
- In a saucepan large enough for all ingredients, melt butter over medium heat.
- Add soy milk, then brown sugar.
- Boil until sugar is dissolved.
- Using an electric mixture, and vanilla and beat in powdered sugar, 1/4 - 1/2 cup at a time until creamy.
- Frost each cookie with the frosting.
- If you need to layer cookies when storing, wait until the frosting sets and put a piece of wax paper between layers.