Gluten free dairy free sugar free cookie recipes

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These Dairy-Free Sugar Cookies have the perfect texture. They are crunchy on the outside, but soft and chewy on the inside. This holiday cookie is a favorite for everyone!

Cookies bring people together unlike anything else. I can’t think of one person who doesn’t love a warm, freshly-baked cookie. And, while these cookies may be dairy-free, even dairy-lovers can’t resist them. Dairy-free sugar cookies are perfect for the holidays or any time of year!

Kid and toddler-approved, sugar cookies require only pantry staples and come together in a snap. If you’re looking for an easy crowd-pleaser then you’ve found the right recipe. If you’d like to find amazing vegan cookies I’ve got those too!

Check out these Vegan Pumpkin Chocolate Chip Cookies, Vegan Gingersnaps, or delicious Pumpkin Energy Bites!

Why You Need This Recipe

• Dairy-free cookies can be just as delicious (if not more) than regular cookies. Not convinced? Try this recipe!
• It’s easy peasy – you don’t even need a mixer though you can if you want to.
• You can freeze the extras if you have any (spoiler: you won’t).

Key Ingredients

All-purpose flour – If you need these to be gluten-free dairy-free sugar cookies, simply substitute a gluten-free all-purpose flour that contains xanthan gum in place of regular flour. My preference is Bob’s Red Mill’s 1:1 All Purpose Gluten-Free Flour for it’s superb taste and texture.

Baking soda & baking powder – The combination is what causes the cookies to rise and then sink a little which gives you a beautiful and delicious crackled top.

Sea salt – Salt just accentuates the flavors of a cookie. It doesn’t actually make it salty.

Vegan butter – Vegan butter is widely available and easy to find. It comes in sticks like regular butter or in a tub. I prefer to buy the sticks and then microwave them in 5 second intervals until soft. Be sure to only microwave in 5 second intervals or you may end up with a puddle of butter as opposed to just softened butter.

Vegan butter is one of my top Best Substitutes for Butter in Chocolate Chip Cookies!

Egg – The egg is what binds the sugar cookies together. You can try this recipe with a chia egg to make vegan sugar cookies but I haven’t tested this out yet. If you do let us know in the comments how it came out!

Sugar – To sweeten the cookies but also for rolling because sugar-dusted cookies are not only beautiful but delicious!

Recipe Steps

Step One

Preheat your oven and line two baking sheets with parchment paper then set aside.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a large mixing bowl, combine the dry ingredients except the sugar and stir well to combine.

Step Three

Add the softened butter, egg, and 1 cup of sugar to the dry ingredients. Stir or use a mixer to combine until a cookie dough forms.

Step Four

Place the remaining sugar on a small plate. Use your hands to form the dough into 24 balls and roll each cookie into the sugar. Flatten them slightly before placing on the baking sheet.

Step Five

Bake the cookies for 8 to 10 minutes or until the edges are golden brown.

Step Six

Remove the cookies from the oven and allow them to cool for a few minutes before enjoying!

Recipe Tips & Substitutions

• Look for vegan or dairy-free butter in the refrigerator section of most grocery stores. You can use the kind that comes in a normal butter shape or the kind in a tub. You’ll need to soften it in the microwave or in a double boiler before using it for the cookies.
• You can prep the dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container until you’re ready to bake the cookies.
• This recipe makes 2 dozen cookies. You can double this recipe, if needed.
• You can use coconut sugar instead of white sugar, if you prefer. But, note that the coconut sugar will give the cookies a light brown color.
• If you want to store your cookies, let them cool completely. Then, transfer them to an airtight container. Store them at room temperature for 2 days or up to a week in the refrigerator. You can also freeze these cookies for up to 2 months.

Recipe FAQs

Can you freeze sugar cookie dough?

Yes! I love to freeze cookie dough to be baked later. This way you can have a fresh baked cookie with little to no effort. I like to scoop my cookies first or in this case roll my cookies in sugar and flatten first. Place them onto a sheet pan or plate and then freeze. Once the cookies are frozen place them into a zip-top freezer bag and label with the date. When ready to bake simply bake frozen as directed. You may need to add a minute or two to the baking time.

Do I have to chill the dough?

No, this recipe is perfect without any chilling time! They spread to the perfect thickness.

How do I make my cookies soft?

The key to a soft cookie is baking it correctly. A cookie that looks done upon removal from the oven is actually over-baked. The cookies should look slightly underdone in the center. Once you let them sit for a few minutes they will set up and be chewy on the outside and soft in the center!

Can this recipe be cut into shapes with a cookie cutter?

The recipe as written is not intended to be rolled and cut into shapes. However, to adapt it, simply reduce the amount of vegan butter to 1/2 cup (instead of 1 cup) and reduce the flour to 2 cups (instead of 2 1/2 cups). Make the dough as directed and then form it into a disc, refrigerate it for at least 30 minutes, and then roll out and cut into shapes. Bake at 350 degrees F for about 10 minutes. Chill and then decorate as desired.

Other Dairy-Free Dessert Recipes You Might Like

• Chocolate Chip Sweet Potato Muffins
• Cinnamon Sweet Potato Bread
• Dairy-Free Pumpkin Pie Pudding
• Gluten-Free & Dairy-Free Waffles
• Dairy-Free Banana Bread with Chocolate Chips
• Almond Flour Peanut Butter Cookies

Or, check out my complete index of clean eating desserts that are 100% gluten-free and dairy-free.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Print

• 2 1/2 cups all-purpose flour (for gluten-free, I like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup vegan butter, softened
• 1 egg, lightly beaten
• 1 cup white sugar, plus 1/3 cup (for rolling)

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, combine the flour, baking soda, baking powder, and sea salt. Stir to combine.
3. Then, add the butter, egg, and one cup of the white sugar to the dry ingredients. Stir to combine (or use a mixer).
4. Place the extra 1/3 cup of sugar on a small plate.
5. Then, use your hands to form the dough into 24 balls about 1-inch in diameter. Roll each cookie in the sugar on the plate and flatten them slightly before setting them on the baking sheet.
6. Bake the cookies for 8-10 minutes, or until they have started to turn golden brown around the edges.
7. Remove the cookies from the oven and let them cool for a few minutes before serving.

Notes

1. Look for vegan or dairy-free butter in the refrigerator section of most grocery stores. You can use the kind that comes in a normal butter shape or the kind in a tub. You’ll need to soften it in the microwave or in a double boiler before using it for the cookies.
2. You can prep the dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container until you’re ready to bake the cookies.
3. This recipe makes 2 dozen cookies. You can double this recipe, if needed.
4. You can use coconut sugar instead of white sugar, if you prefer. But, note that the coconut sugar will give the cookies a light brown color.
5. If you want to store your cookies, let them cool completely. Then, transfer them to an airtight container. Store them at room temperature for 2 days or up to a week in the refrigerator. You can also freeze these cookies for up to 2 months.
6. To adapt this recipe to be suitable for rolling and cutting with cookie cutters: simply reduce the amount of vegan butter to 1/2 cup (instead of 1 cup) and reduce the flour to 2 cups (instead of 2 1/2 cups). Make the dough as directed and then form it into a disc, refrigerate it for at least 30 minutes, and then roll out and cut into shapes. Bake at 350 degrees F for about 10 minutes. Chill and then decorate as desired.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Keywords: dairy free cookies, gluten free dairy free sugar cookies, dairy free holiday cookies

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