Easy Dairy-Free Sugar Cookies Recipe (Chewy & Soft)

If dairy is an issue for you, try this dairy-free sugar cookie recipe! This recipe is the best chewy sugar cookies you will find made with no dairy, no soy, and no nuts!

You can also make this gluten-free and wheat-free by using gluten-free flour. While you're making these cookies for Christmas, be sure to try these dairy-free chocolate chip cookies or almond butter oatmeal cookies which are another two of my no-dairy cookie favorites!

You can also check out our entire library of dairy-free recipes, tons of which are baby and kid-friendly. Also, give this oat milk hot chocolate a try, kids will love it!

Why You'll Love These Allergy-Friendly Sugar Cookies

Here are the top 5 reasons you need to make these favorite Christmas cookies:

1. Dairy-free sugar cookies are made with no dairy, soy, milk, or nuts, making them the perfect cookie for food allergies, babies, birthday parties, or school holiday parties.
2. Easy to make for the best chewy cookie you will find - similar texture to these dairy-free chocolate chip cookies.
3. No icing is needed for this best sugar cookie you can make! No one will be able to tell they are dairy-free.
4. No fancy equipment is needed! You can use a hand mixer and do not need a rolling pin.
5. Simple ingredients you probably already have on hand! Add in some sprinkles to make our sugar cookies with sprinkles!

Ingredients & Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Vegan butter: I highly recommend a dairy-free butter or butter substitute (Earth Balance vegan buttery sticks are my favorite) over coconut oil in this recipe. To get that chewy texture you need a buttery-style fat. I've made these with coconut oil and they tend to be more crumbly and not chewy.
• All-purpose flour: A gluten-free flour blend like Cup4Cup works well for these dairy-free sugar cookies. I have not made them with almond flour. When I made them with King Arthur gluten-free measure for measure flour I liked them, but they did not have the chewy texture I was going for.
• Granulated Sugar and Brown Sugar: To make these a low-sugar recipe, swap out sugar and brown sugar for a Monk Fruit or Stevia baking blend like Truvia Baking Blend or Lakanto. I've used this sugar baking blend and this brown sugar substitute and like both.
• Vanilla Extract: Vanilla provides a delicious warm flavor. Almond extract may be used.
• Baking powder and baking soda: These two work together as leavening agents to give the cookies a perfect chewy texture and softness.
• Egg: The egg works to bind together the dough and adds to the texture.
• Salt: Salt helps to balance out the sugary sweetness.

How to Make These Gluten-Free Sugar Cookies

Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.

Step 1

Add softened butter to a mixing bowl or bowl from a stand mixer. Use the stand mixer with a paddle attachment, or a hand mixer to whip the butter on low for about a minute or until creamy. Add in sugars and whip for about 5 minutes.

Step 2

Add in egg and vanilla and mix until blended well. Scrape down the sides of the bowl if needed.

Step 3

In a separate bowl, combine dry ingredients.

Step 4

Slowly pour in the flour mixture in 3 parts and allow the mixer to bring the sugar cookie dough together until just combined.

Step 5

Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. Remove the bowl from the fridge and use a medium-sized cookie scoop to scoop out approximately 18 cookie balls.

Roll cookie dough balls in ¼ cup white sugar. Now is a good time to preheat the oven to 375F.

Step 6

Place cookie balls onto a baking sheet lined with a piece of parchment paper.

Use the bottom of a glass or your hand to press the cookies down very lightly. Don't press too far down or the cookies will lose their chewy texture.

Step 7

Bake at 375F for about 10 minutes or until the edges are slightly golden and the centers are just set. You can use a drinking glass to lightly shape your cookies into more even circles.

Step 8

Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.

Storing, Freezing, and Make Ahead Tips

• Storage: Store leftovers at room temperature in an airtight container for up to a week.
• Make Ahead and Freezer Instructions: Freeze cookie dough in balls on a cookie or baking sheet until frozen and then store in a freezer-safe container for up to 3 months. May be baked right from frozen with additional minutes added on as necessary.

Other Expert Tips

• Add one teaspoon of lemon juice for a citrusy, lemon flavor.
• Use a glass to gently shape your cookies into even circles.
• To prevent dairy-free sugar cookies from spreading, do not skip the chill time. Chilling the dough for 30 minutes will result in chewier cookies. If you skip the chill, the cookies may become crispy rather than chewy.
• Once at room temperature, whip the butter for a few minutes until smooth. Vegan butter can be rather stiff and piece-y if not allowed to soften.
• Only follow substitutions as noted above. No substitutions other than those noted have been tested with this recipe. I do not recommend swapping almond or coconut flour for all-purpose flour in making this recipe, nor do I recommend removing the egg.

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