Dairy free sugar cookies are so easy to make homemade in your kitchen! You can also make these gluten free and baked in under one hour. The best chewy sugar cookie your entire family will love!
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If dairy is an issue for you, rest assured I've got your cookie needs met right here with this dairy free sugar cookie recipe! This recipe is the best chewy version you will find made with no dairy, no soy and no nuts!
You can also make this gluten free and wheat free by using a gluten free flour. While you're making these cookies for Christmas, be sure to try these dairy free chocolate chip cookies without brown sugar 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 This Recipe
- Dairy free sugar cookies are made with no dairy, no soy, milk free and no nuts making them great for allergies or to make for baby.
- Easy to make for the best chewy cookie you will find - similar texture to these dairy free chocolate chip cookies.
- No icing needed for this best sugar cookie you can make! No one will be able to tell they are dairy free.
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 vegan butter 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: I used King Arthur all purpose flour for these dairy free sugar cookies. I have not made them with almond flour. I've also tested them with King Arthur gluten free measure for measure flour and liked them but they did not have the chewy texture I was going for.
- 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 of them.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- 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.
- Add in egg and vanilla and mix until blended well. Scrape down the sides of the bowl if needed.
- In a separate bowl, combine dry ingredients.
- Slowly pour in dry ingredients in 3 parts and allow mixer to bring the dough together until just combined.
- Cover bowl and place in the refrigerator for 30 minutes. Remove 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.
- 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 loose their chewy texture.
- Bake at 375F for about 10 minutes or until the edges are slightly golden and centers are just set. You can use a drinking glass to lightly shape your cookies into more even circles.
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
Expert Tips
- Add one teaspoon of lemon juice for a citrusy, lemon flavor.
- Use a glass to gently shape your cookies into even circles. Check out the video I made on this cookie shaping technique.
- 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 do skip the chill, the cookies may end up 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.
- 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.
Recipe FAQs
Vegan butter is my favorite non dairy substitute in any cookie recipe. It has the consistency of margarine which gives a great chewy texture.
Almost all of my cookie recipes on this site are made without milk or they use a milk alternative like oat milk, almond milk or another non dairy selection.
Yes, just use a gluten free flour like Bob's Red Mill or King Arthur. Note that when I tested these dairy free sugar cookies using gluten free flour they were not as chewy as using all purpose.
Related Recipes
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Chewy Dairy Free Sugar Cookies
Equipment
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.
- Add in egg and vanilla and mix until blended well. Scrape down the sides of the bowl if needed.
- In a separate bowl, combine dry ingredients.
- Slowly pour in dry ingredients in 3 parts and allow mixer to bring the dough together until just combined.
- Cover bowl and place in the refrigerator for 30 minutes. Remove 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.
- 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 loose their chewy texture.
- Bake at 375F for about 10 minutes or until the edges are slightly golden and centers are just set. You can use a drinking glass to lightly shape your cookies into more even circles.
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Add one teaspoon of lemon juice for a citrusy, lemon flavor.
- Use a glass to gently shape your cookies into even circles. Check out the video I made on this cookie shaping technique.
- 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 do skip the chill, the cookies may end up 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.
- 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.
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