Dairy Free Sugar Cookies {with Coconut Oil Frosting}
Sweet crisp Dairy Free Sugar Cookies topped with creamy Coconut Oil Frosting are the perfect sweet treat for your Valentine!
Course Dessert
Cuisine American
Keyword coconut oil,sugar cookies
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 36Cookies
Calories 155kcal
Author Nicole Crocker
Ingredients
For the cookie
1/2CupPowdered sugar
1/2CupSugar,plus extra for sugar topping
1CupGood quality coconut oil,I used better body organic coconut oil, naturally refined
1LargeEgg
1teaspoonVanilla
2 1/2CupFlour
1/2teaspoonCream of tartar
1/2teaspoonSalt
1/2teaspoonBaking soda
For the frosting
1/2CupCoconut oil,in its solid state
2-3CupConfectioner sugar
2-3TablespoonsAlmond milk for thinning
1teaspoonVanilla extract
1,6 ounce packageFresh raspberries for topping ,optional
Instructions
For the cookie
Preheat oven to 375 Degrees F.
In a large mixing bowl cream together both sugars, coconut oil, egg, and vanilla. In a separate bowl mix together flour, cream of tartar, salt, and baking soda. Add dry ingredients to wet ingredients; mix well.
Roll dough into 1 inch balls and place about 1 inch apart on a cookie sheet.
In a small dish filled with extra sugar, dip the bottom of a flat bottomed glass in the sugar and then press down on each dough ball to flatten. Dip glass bottom back into the sugar before you flatten each dough ball.
Bake for 8-10 minutes.
Remove from oven and let cookies cool on a cooling rack to room temperature.
For the frosting
Cream coconut oil and add 1 cup of confectioner sugar at a time alternately with almond milk.
Add vanilla extract and mix well.
Place frosting in a pastry bag or zip lock baggy for piping or spread onto cooled cookies.