Dairy-Free Sugar Cookies with Easy Powdered Sugar Icing

Method

1. Beat the shortening with the sugar in a large bowl until well combined. Add the eggs and beat until smooth.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Add half of the flour mixture to the shortening mixture and stir until incorporated. Then add the dairy-free milk and mix well. Add the remaining flour mixture and stir until a dough forms. Mix in the vanilla extract.
4. If the dough feels very wet, refrigerate it for 1 hour or overnight. Alternatively, add more flour, 1/4 cup at a time, until it is manageable. Keep in mind that the dough should be slightly soft because it will pick up extra flour during rolling.
5. Preheat the oven to 400°F. Generously flour a work surface and a rolling pin. Take half of the dough and roll it out gently to 1/8-inch thickness, adding more flour as needed. Use floured cookie cutters to cut out shapes, and transfer the cookies to a greased baking sheet.
6. Gather the dough scraps, form them into a ball, and reroll to cut more cookies. Repeat with the remaining dough. For the last bits, just shape into a rustic cookie.
7. Bake the cookies for 8 minutes, until the edges just start to turn golden—do not overbake. Let them cool completely for at least 1 hour before icing.
8. To make the icing, combine the powdered sugar, 2 tablespoons of dairy-free milk, and the optional vanilla in a bowl. Stir until smooth, adding the remaining tablespoon of milk if needed for a spreadable consistency. If desired, divide the icing into bowls and tint with food coloring.
9. Ice the cookies using a knife or a piping bag. If you don’t have a piping bag, spoon the icing into a zip-top bag, snip a tiny corner, and pipe onto the cookies.
10. Store the iced cookies covered at room temperature for up to 1 week.