It’s sugar cookie season! 🙂  Christmas is just about upon us.  And in our house, we treat ourselves to cookies during the holidays.

Today, I’m posting my recipes for dairy free frosting and sugar cookies with no eggs, no dairy, and no gluten.  The frosting is creamy and doesn’t have a strong powdered sugar taste. 

As you think through whether or not to attempt sugar cookies, did you know that most sprinkles contain only rice and soy? If you can tolerate rice and soy, cookies quickly become colorful with the use of sprinkles!!  

If you want to make your own colored sugar sprinkles, take a couple tablespoons of white sugar in a small container or a zip sealing plastic bag.  Drop some food coloring into the sugar and shake.  Voila! You have sugared sprinkles.

Dairy Free Butter Flavored Frosting

Dairy Free Butter Flavored Frosting


  • 1/4 c. vanilla flavored milk substitute
  • 1/4 c. white sugar
  • 1 tsp. corn starch
  • 1/4 c. shortening
  • 1/2 tsp. vanilla flavoring
  • 1/4 tsp. imitation butter flavoring
  • 1 1/2 - 1 3/4 c. powdered sugar


In a 4 cup saucepan, add vanilla flavored milk substitute, white sugar, and cornstarch. Whisk well until there are no cornstarch lumps in the liquid.

Turn the stove on to simmer or low. Whisk approximately three minutes while sugar dissolves and the cornstarch thickens the liquid mixture. Watch the stove temperature carefully so the liquid mixture doesn't burn and lend an off flavor to the frosting. Once the liquid bubbles gently, pull off the burner and continue to whisk until the bubbles go down.

Let sit on a hot trivet or cool burner until the liquid has cooled down enough to place in the refrigerator.

Place milk substitute mixture into the fridge to chill for 15 minutes.

After 15 minutes, pull out of the fridge.

Add shortening, vanilla and imitation butter flavorings.

With a hand blender blend for a minute on medium speed to break up the chunks of shortening.

Add the 1 1/2 c. powdered sugar. Beat on high speed for 1 1/2 minutes.

Test the frosting, if it's too runny for your desired spreadable consistency, add another 1/4 c. powdered sugar and beat again until fully incorporated.

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