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Soft golden yellow sugar cookies topped with a bright white frosting swirl and rainbow colored sprinkles.

Dairy-Free Sugar Cookies (Gluten-Free)

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  • Author: Katie Stymiest
  • Total Time: 38 Minutes
  • Yield: 18 Cookies 1x
  • Diet: Gluten Free


Wonderfully soft and full of classic buttery sugar cookie flavor, these dairy-free and gluten-free frosted sugar cookies are not just beautiful, but delicious too! Topped with whipped vanilla buttercream frosting and fun sprinkles, they are the perfect party treat for anyone and everyone.



Sugar Cookies

  • ½ cup (113g) dairy-free salted butter, room temperature
  • ½ cup (100g) granulated sugar
  • ⅓ cup (67g) brown sugar 
  • ¼ cup (59ml) dairy-free milk, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups (240g) gluten-free flour 1:1 baking blend
  • ¼ cup (30g) cornstarch
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Vanilla Buttercream

  • ½ cup (113g) dairy-free salted butter, room temperature
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • optional: sprinkles


Sugar Cookies

  1. Preheat the oven to 350ºF and prepare two large cookie pans with parchment paper.
  2. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter, granulated sugar, and brown sugar together on high for 2 minutes or until light and fluffy.
  3. Add in the milk (or egg if using) and vanilla extract and mix until smooth and combined.
  4. Add in the flour, cornstarch, salt, baking powder, and baking soda and mix on low until a dough forms.
  5. With a 1 ½ tablespoon cookie scoop, place the cookie dough on the prepared cookie pans and bake for 8 minutes or until the edgers are set but the center is still slightly underbaked.
  6. Remove from the oven and with a flat heavy bottomed jar or glass, gently press down to flatten each cookie while still hot. Allow to fully cool on the cookie sheet before decorating.

Vanilla Buttercream

  1. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed for 5 minutes or until light and fluffy.
  2. Add in the icing sugar, vanilla extract, and salt and mix on low until combined. Turn the mixer up to high and allow to beat for 5 minutes.
  3. Decorate the cookies as you desire. I used a piping bag fitted with a Wilton 1m piping tip and piped a buttercream frosting rosette on each cookie and decorated it with bright sprinkles. Enjoy!
  4. Store leftover cookies in an airtight container at room temperature or in the fridge for up to 5 days or frozen for up to 6 months.
  • Prep Time: 30 Minutes
  • Cook Time: 8 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American