Chewy Dairy-Free Sugar Cookies (Gluten-Free)
Dairy-free sugar cookies are so easy to make homemade in your kitchen! You can also make these gluten-free in under an hour. The best chewy sugar cookie your entire family will love!
Servings 18 cookies
Calories 121kcal
Equipment
- 1 ice cream scoop
- 1 hand mixer
Ingredients
- 1 ½ cups all purpose flour sub gluten free one for one baking flour if needed
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter
- 1 cup sugar
- 1 tablespoon brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup sugar
Instructions
- Add softened butter to a mixing bowl or bowl from a stand mixer. Whip the butter on low for about a minute or until creamy. Add in sugars and whip for about 5 minutes.½ cup vegan butter, 1 cup sugar, 1 tablespoon brown sugar
- Add in egg and vanilla and mix until blended well. Scrape down the sides of the bowl if needed.1 large egg, ½ teaspoon vanilla extract
- In a separate bowl, combine dry ingredients.1 ½ cups all purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, ¼ teaspoon salt
- Slowly pour in dry ingredients in 3 parts and allow mixer to bring the dough together until just combined.
- Cover the bowl 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.¼ cup sugar
- Place cookie balls onto a baking sheet lined with parchment paper. Use the bottom of a glass or your hand to very lightly press the cookies down. Don't press too far down or the cookies will lose their chewy texture.
- 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.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- User notes: Readers have reported to space the cookies out on a sheet pan to avoid the cookies from melting together during baking. I recommend at least 2 inches between cookie.
- Add one teaspoon of lemon juice for a citrusy, lemon flavor.
- Use a glass to gently shape your cookies into even circles.
- Do not skip the chill to prevent spreading, do not skip the chill time.
- 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.
- 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. Dairy-free sugar cookies be baked right from frozen with additional minutes added on as necessary.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 22.6g | Protein: 1.5g | Fat: 2.9g
