Need Recipe for Milk Free Sugar Cookies

I bake and decorate from home and one of my favorite sites is www.cakecentral.com They have allergy recipes and a forum that helps immencely if you have a question for juat about anything from those how have tried and tested themselves.

I hope this helps!

J.

I got this recipe from the mom of a student who is allergic to milk and peanuts. She told me to use Country Crock Margarine in place of the butter. It tastes pretty good compared to other milk-free ones I've had before.

“To Roll or Not Too Roll” Sugar Cookies
1 cup sugar 2 ½ cups organic all-purpose flour
1 cup butter, softened ½ teaspoon baking soda
1 ¼ teaspoon vanilla colored sugar or granulated sugar
1 egg

Heat oven to 375°.
No Roll: In large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla and egg. Stir in flour and caking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with boron of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cooking sheet to cooling rack.

Rolled/Cutout: Use 1 ½ cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half ¼ inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2 ½ inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes.. Immediately remove to cooling rack.

Hi, M.! My son is severely allergic to dairy. Soy milk is a great substitute in baking. I also use vegan butter, I think it's called Earth Balance. I have found it in the organic sections of Tom Thumb, in Sprouts, Whole Foods, and Central Market. There is also a full-dairy version so make sure you read the label when you purchase. There is also a shortening version but we prefer the vegan butter...it cooks up like real butter.

Please e-mail me if you need a list of dairy-free ingredients. I also have some great recipes I'm happy to share if you need them. I'm always happy to help!

I had to counter the poster who said people who are allergic to milk can have it in baked goods - THAT IS NOT TRUE! A milk allergy is a milk allergy and you should avoid all dairy, including casein and whey!

This is the sugar cookie recipe we use (my youngest is allergic to milk also):

This recipe is gret for making w/ cookie cutters:

1 cup softened butter (for the butter we use fleishcmans light unsalted sticks are dairy free, as well as the Always Save brand at Albertsons - the one w/ 52% vegetable oil)
1 cup sugar
1 large egg
2 tsp vanilla
2 tsp baking powder
3 cups flour

Beat butter adn sugar, add egg, vanilla and baking powder, then add flour and mix well.

Cut out and decorate, cook at 400 for 6-7 min (cut 1/8 - 1/4 thick)

We also use this recipe sometimes (it's from betty crocker) when I am not in the mood to do all the rolling out and cutting:

Soft No-Roll Sugar cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or stick margarine (softened)
3/4 cup vegetable oil
2 tablespoons milk (we sub rice milk)
1 tablespoon vanilla
2 eggs
4 1/4 cups all purpose flour
1 tsp bakingsoda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup granulated sugar

Beat 1 cup granulated sugar, teh powdered sugar, butter, oil, milk, vanilla and eggs in large bowl with electric mixer on med or mix with spoon. Stir in remaining ingredients except 1/2 cup sugar. Cover adn refrigerate about 2 hours or until firm

Heat oven to 350

Sahpe dough into 1 1/2 inch balls. Roll balls in 1/2 cup granulated sugar (we use sprinkles instead). Place 3 inches aprt on ungreased cookie sheet. Press bottom of drinking glass on each ball until about 1/4 inch thick. Sprinkle each cookie w/ a little additional sugar.

Bake 13-15 min or until set and edges just begin to turn bronw. Immediately remove from cookie sheet to wire rack.

http://ourgaggleofgirls.com/recipes/2007/12/06/gluten-fre...

Hi M.,
I have a 4 year old that just became Lactose intolerant not to long ago. He LOVES ice cream and Chocolate milk. I use lactase enzyme drops in his milk so he can tolerate the milk. It's great! You just put about 20 drops in a gallon of milk and wait 24 hours and it's good to go. I now make home made ice cream and treat the whipping cream in the recipe as well. Now he can have any thing that contains dairy. You might try it out. I got mine from off of Amazon.
C. ")

There is some misinformation on this thread. Please be careful!

You know your child's condition best. If your child is truly allergic to milk, he's had reactions like hives, violent vomiting, and difficulty breathing. If his tummy gets upset and you generally see diarrhea, he probably is lactose intolerant. If you are unsure, PLEASE visit your pediatrician to get a referral to either an allergist or a gastroenterologist. Both conditions are serious and deserve full attention.

Many "substitutes" for dairy still contain ingredients that dairy allergic people *CANNOT* have...sodium caseinate is an example, soy cheese is another. If he's lactose intolerant, some of those dairy-derived ingredients may not may him sick.

That said, I make great sugar cookies using either the Earth Balance someone mentioned or Fleischmann's unsalted margarine sticks (Green box, sticks only.) I substitute rice milk whenever milk is called for with good results. Here's my favorite recipe: http://www.marthastewart.com/recipe/freezeit_e1206frza_t?...

There are some studies that indicate the chance that *SOME* dairy allergic individuals can tolerate baked/heated milk products (think cookies, cupcakes, pudding). That is only *SOME* and not all...and I would not recommend testing that on a small child, especially since the studies are not conclusive.

Good luck! You can definitely still make special memories...it just takes a little more planning.

I haven't tried their sugar cookies, but Cherrybrook Kitchen has a dairy free sugar cookie mix. We have made the chocolate chip cookies, and they were some of the best I have ever made. They carry Cherrybrook products at Kroger and Sprouts (probably other stores too).

You can substitute milk with soymilk in any cookie recipe. I work in a bakery and my bosses are vegan. We substitue many things with soymilk. It does not change the taste or texture in anyway. If you want to change the butter you can easily change it with margarine also. this can change the flavor slightly but not to bad. I hope this helps.

Hi M., my sister (29)is also highly allergic to milk. People allergic to milk can have cooked milk though. I think your little guy will be okay with regular sugar cookies baked in the oven.

PS People allergic to milk can also enjoy pudding as long as you buy the cook and serve kind instead of the instant.

My little one has me on a dairy-free and soy-free diet. Pillsbury sugar cookie dough looked like it was dairy free when I was at the store. I believe you can also use some of the Smart Balance products for butter substitues.

Good luck! I will miss all the good foods this holiday season.

My sister uses soy milk in every regular recipe for her daughter with allergies and they taste great. Also there is a Cherrybrook Farms brand at Target and Kroger that is dairy free and they have all kinds of box mixes that are very good. I even saw frosting in a tub just like Betty Crocker that is Cherrybrook Farms. Hope this helps.

Pillsbury sugar cookies and peanut butter cookies are milk free!!!

Just a couple of comments on other responses:
1) Cooking milk does not destroy all the milk proteins.

2) Butter also has milk proteins - there's one recipe that suggests to use soy milk, but still includes butter. Ghee (clarified butter)contains only the fat, but is expensive, however, for recipes where you really want butter flavor it works well. However, if he's super sensitive, Ghee can still contain trace amounts of the dairy protein.

3) Soy milk is not healthy and is also a very, very, very common allergen. I recommend rice milk instead.

4) I'll re-iterate what others have said - lactose intolerance is not at all the same as a dairy allergy. Lactose is the sugar in milk. Casein is the protein.

My family has been on a CF (and GF) diet for over 5 years. I use rice or almond milk as a substitute (there's also a powdered potato milk that you mix yourself - good for travel). For the butter or margarine, I replace with the organic non-hydrogenated shortening. I've done this for just about any recipe and it works perfectly fine, with very little difference in taste.