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5 from 36 reviews

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!

dairy free sugar cookies stacked

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
Read more reviews
homemade sugar cookie on a plate with sprinkles around it

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

ingredients to make dairy free sugar cookies

How To Make These Cookies

butter and sugar mixed together in a glass bowl on a marble countertop.

Beat butter and sugar until light in color and fluffy!

sugar, butter, vanilla, and egg mixed in a glass bowl on a marble countertop.

Add egg and vanilla extract.

cookie dough in a glass bowl on a marble countertop.

Mix in the dry ingredients for the fluffiest cookie dough ever!

Eight balls of cookie dough on a parchment lined baking pan.

Bake!

dairy free sugar cookie with a bite out of it

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.

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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!

dairy free sugar cookies stacked on each other
5 from 36 reviews

Soft and Chewy Sugar Cookies

Gabby Kislanko
These dairy free sugar cookies are buttery, soft, and chewy with just the slightest crisp on the edges. Only 8 ingredients and ready in 20 minutes!
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
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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!

Equipment

Handheld or Standing Mixer
Handheld or Standing Mixer
Baking Sheets
Baking Sheets

Notes

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it with a kitchen scale, or use the scoop and level method.
EGG REPLACER: To make these vegan, replace the egg with one flax egg.
Storage and Freezing:
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.
Calories: 151kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 200mg, Potassium: 19mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 246IU, Calcium: 15mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.