Easy Breeze Sugar Cookies

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. (5 minutes)

In a large bowl, cream together 1 cup shortening, 1.5 cups granulated sugar, egg, and 1 teaspoon vanilla extract with an electric mixer on medium speed until light and fluffy. Scrape down the sides of the bowl as needed. (5 minutes)

In a separate bowl, whisk together flour, baking soda, baking powder, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add 2 tablespoons of vanilla almond milk and mix until smooth. (5 minutes)

Roll the dough into 1 1/4-inch balls using rounded tablespoonfuls. Place them 2 inches apart on the prepared baking sheets. (10 minutes)

Place 3 to 4 tablespoons of granulated sugar in a small bowl. Spray the flat bottom of a measuring cup or drinking glass with cooking spray and dip it into the sugar. Press each cookie flat, re-dipping the glass in sugar every other time to prevent sticking. (10 minutes)

If desired, lightly brush the tops of the cookies with the remaining vanilla almond milk and sprinkle with colored decorator sugar or sprinkles. Alternatively, leave them plain and frost after cooling. (5 minutes)

Bake for 8 to 10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. (15 minutes)

While the cookies cool, prepare the frosting: In a large bowl, beat powdered sugar, 0.75 cup shortening, and 1 teaspoon vanilla extract with an electric mixer on low speed until moistened. Gradually add 3 tablespoons of vanilla almond milk, beating on medium-high speed until smooth and creamy, adding more almond milk as needed to achieve the desired spreading consistency. (5 minutes)

Tint the frosting with food coloring if desired. Once the cookies are completely cool, frost them and decorate as you wish. (10 minutes)