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These dairy free sugar cookies are buttery, soft, and chewy with perfectly crisp edges. These easy cookies only have 8 ingredients, there's no chill time, and they're ready in 20 minutes or less!
These soft and chewy sugar cookies are one of my favourite basic cookie recipes. They are almost impossible to mess up AND they are an all-season cookie so you can enjoy them during the holidays or in the heat of summer.
I loved this recipe so much that I made an edible sugar cookie dough recipe based on it too!
This sugar cookie dough doesn't even need to be chilled, and although it has no dairy butter, the vegan butter gives it that delicious buttery flavor!
Why These Dairy Free Sugar Cookies Work
- These cookies are extremely soft and each bite has a delicious buttery flavor - you'd never even guess that they're dairy free!
- There's no chilling required for this dough, so the whole recipe comes together in 20 minutes or less!
- These cookies are perfect for baking year round! They are great for the holiday season, birthdays, or for when you're just craving sugar cookies!
Ingredient Notes
These easy dairy free sugar cookies only require 8 simple ingredients! A few notes about the ingredients:
- Butter: You can use any kind of dairy free butter here (or even regular dairy butter if you don't follow a dairy free diet). Just be sure to use softened!
- Flour: This recipe calls for all-purpose flour. Be sure to properly measure your flour!
- Sugar: Granulated sugar is key is sugar cookies, and helps give them the slightly crispy edges. Substituting for brown sugar will change the texture and color of the cookies, so this shouldn't be substituted.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
STEP ONE: Line 2 baking sheets with parchment paper and preheat the oven to 350°F.
STEP TWO: In the bowl of a handheld mixer or standing mixer with the paddle attachment, cream together the butter and the sugar until fluffy (about 2 minutes).
STEP THREE: Add in the egg and vanilla extract and cream together until light in colour, scraping the sides of the bowl as you go.
STEP FOUR: Add in the dry ingredients and continue to mix until fully incorporated.
STEP FIVE: Use a medium sized cookie scoop or a spoon to scoop out 1 ½ tablespoon sized balls of dough onto the baking sheets. If you'd like, you can roll the dough in sugar before baking.
STEP SIX: Bake for around 8-11 minutes, or until the edges look set. The middles will look soft. Leave the cookies on the baking tray for 10 minutes, then transfer to a cooling rack to cool completely.
FAQs and Expert Tips
Nope! No chill time required. If you chill this dough, the cookies won't spread enough.
Under-baking is key! If your cookies are over-baked even by a minute, they will likely end up being crispy instead of soft.
Most classic cookie recipes actually don't have milk in them! Some vegan cookies have milk but these don't have any 🙂
Expert Tips
- In order to get soft, buttery sugar cookies, it is crucial to properly measure your flour by using a kitchen scale or the scoop and level method. If you scoop the flour with the measuring cup right out of the bag, you will end up with more flour than the recipe calls for.
- It's better to under-bake the cookies than over-bake them! The cookies may look a little underdone, but if the edges are set then take them out! They will continue to set on the baking sheet.
- Don't over-mix your dough. Mix the dry ingredients into the wet ingredients just until the last speck of flour disappears.
Storage and Freezing Instructions
The sugar cookies can be stored in an air tight container at room temperature for up to 4 days.
To freeze the cookie dough, you can scoop it onto the baking tray then put the tray in the freezer until the dough is firm. Place the semi-frozen balls of dough into a parchment lined container or freezer bag and freeze for up to 2 months.
You can also freeze the cookies after they have been baked! Just put them in an airtight ziploc freezer bag, then thaw at room temperature when you're ready to eat them.
More Cookie Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Soft and Chewy Sugar Cookies
Equipment
- Handheld or Standing Mixer
- Baking Sheets
Ingredients
- 1 cup butter (dairy free or regular), softened
- 1 cup granulated sugar
- 1 egg
- 1½ teaspoon vanilla extract
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cup all-purpose flour SEE NOTES
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy.
- Add in the egg and vanilla extract, and mix until combined and light in colour.
- Mix in the dry ingredients until combined. Do not over-mix!
- Use a cookie scoop or a spoon, scoop 1.5 tablespoon sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out. If you'd like to roll the dough in sugar before baking, pour a little bit of sugar into a small bowl and roll the dough in it before placing it on the tray.
- Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Josh Hoeflich
Have you had any success in prepping the dough the night before / would it change the outcome of the cookies, positively or negatively?
Gabby
Hi Josh! You can definitely prep the dough and leave it in the fridge overnight. The cookies will likely spread less if the dough is chilled, making them a little thicker, so you can also let it come to room temperature before baking the cookies the next day. Enjoy!
Penny Greenler
AMAZING RECIPE!! I made these (with unsalted butter) for the first time and they turned out perfectly. This is my go-to recipe for ever! Tasty, chewy, soft and easy to make.Glad I found this in time for Christmas. Thanks!
Gabby
Hi Penny! I am so thrilled to hear that you loved the sugar cookies, I'm so glad you found this recipe too! This made my day, thanks so much for taking the time to come back and leave a review!! 😀 Merry Christmas!
Tersa Large
I made these cookies this evening and absolutely love them! So soft and delicious! Thank you for your recipe .
Gabby
Hi Tersa! Yay! I am so happy that you loved the cookies! 🙂
Whitney Lavy
Can these be rolled and cut out?
Gabby
Hi Whitney! I haven't tried rolling them out, but I don't know that they would keep their cookie cutter shapes. If you try it please let us know how it goes!
Angelina
This is the best cookie i have ever try.
Gabby
Hi Angelina! What a wonderful compliment! I am so happy to hear that you loved the cookies - thanks so much for the review!
Megan
Is it ok to only use baking soda?
Gabby
Hi Megan! The flavor of the cookies will be the same but the texture and structure will be affected. I haven't tested these cookies without baking powder so I can't say exactly how they'll turn out.
Chris k
The cookies were the perfect consistency, chewy and soft, but not tough. They were the best sugar cookies I every had!
Great job on the recipe!
Gabby
Hi Chris! Yay, what a compliment! I am so happy that you loved the recipe, thanks so much for taking the time to come back and leave a review! 🙂
Emma
Is there an egg replacement you could use?
Gabby
Hi Emma! Yes! You can us one flax egg to replace the egg (1 Tbsp ground flax seed + 2.5 Tbsp warm water, let sit until it becomes gel-like). Readers have reported excellent results this way! Enjoy 🙂
Joann
Can this cookie be decorated with royal icing like traditional decorated sugar cookies?
Gabby
Hi Joann! I haven't tried putting royal icing on these myself, so I can't say for sure how it would turn out. The tops of the cookies aren't smooth which may not give you the same sleek look as a traditional decorated sugar cookie. Please let us know how it goes if you try it!
Tiffany
Are you using regular butter or unsalted.
Thanks
Gabby
Hi Tiffany! I've made them using both kinds - if you like your cookies a little less sweet then salted will work fine!
Kimberly Gordon
They are great
Shapes are over exaggerated
So cut thinner.
Love love
Gabby
Hi Kimberly! So happy to hear that you loved the recipe! Happy Holidays! 🙂
Karen
I added a bit of almond extract and rolled the balls in Christmas sprinkles before baking. These were a big hit! I'm making more!
Gabby
Hi Karen! Yay!! I am so happy to hear that the cookies were a hit! I just made these last night and added sprinkles too! Thanks so much for taking the time to come back and leave a review 🙂