Dairy Free Sugar Cookies
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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.
Featured Reader Review
“Do yourself a favor and make these ASAP. These are the best sugar cookie recipes I’ve made and ever had in my life. So soft and has the perfect level of doneness in the middle. Just the perfect amount of sweetness as I’m one who cannot do overly sweet treats. I rolled these around in holiday sprinkles as well, and they were adorable! Shape held up well. Couldn’t have asked for a better recipe 🙂”
Juliet
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!
If you are looking for a frosted sugar cookie recipe, be sure to try my melt-in-your-mouth buttercream sugar cookies!
Ingredients Needed
How To Make These Cookies
Beat butter and sugar until light in color and fluffy!
Add egg and vanilla extract.
Mix in the dry ingredients for the fluffiest cookie dough ever!
Bake!
Recipe Developer Expert Tip
It’s better to under-bake your dairy free sugar 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.
More Sugar 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!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Soft and Chewy Sugar Cookies
Ingredients
- 1 cup butter (dairy free or regular), softened
- 1 cup (200 g) granulated sugar
- 1 egg
- 1½ tsp vanilla extract
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2½ cup (312.5 g) 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 tbsp 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
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Ahhhh! These cookies are my absolute favorite! I made them as Christmas cookies and my family and I loved them. They are perfectly chewy, lightly fluffy and have a golden brown crust. I made them with completely organic ingredients and they taste awesome without making you feel bad after eating a few. Also here’s the recipe I used for icing that I think also pairs great with this recipe if its helpful!
2 1/2 cups powdered sugar
1 1/2 cups butter
1/2 tbs almond extract
1tbs vannila extract
2tbs milkmilk
Thank you Mckenna!
I made your nondairy sugar cookies & they are the BEST even BETTER than regular sugar cookies. My grand LOVES them so much!!
No one would think they were nondairy. Thank you for sharing this recipe!
5 ⭐️⭐️⭐️⭐️⭐️
This is so sweet, thank you so much!
We went dairy free for my nursling and were still dairy free come his first birthday.
I made these sugar cookies instead of having a traditional cake. Everyone at the party loved them, kids and adults.
A few of the adults had far more than they cared to admit, and even asked for the recipe.
Happy to hear these were a hit at the birthday party!
Highly recommended
These are absolutely amazing however I have a problem with them going really flat like super thin. Is there something I’m doing wrong? I tried fresh and dough that had been chilled. I weighed the flower in the recipe. 359 degrees for 10 min. They turn into like soft extremely thin flat cookie crisps.
This could be a few things – what temperature is your butter at? Are you using regular butter, vegan butter, or something else like margarine? Are you over-mixing the dough? Do you use an oven thermometer? The oven temperature could be off.
can we make this gluten free, asking because a friend is gf
Yes! Just use a one-to-one gluten free flour substitute!