Dairy-Free Sugar Cookies (Gluten-Free Option)
No chilling required! These easy dairy-free sugar cookies are soft, buttery, and hold their shape without any time in the refrigerator. They’re the perfect holiday cut-out sugar cookie recipe. Bonus: the recipe can be made dairy-free, vegan, gluten-free, nut-free, or regular.
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The Best Dairy-Free Sugar Cookies
Soft, buttery, and festively decorated with icing, you’ll love these easy no-chill dairy-free sugar cookies. Here’s why:
So Easy To Make – 8 simple ingredients and no-chill time required.
Fun & Creative – Enjoy them as is or decorate them to match a holiday or party theme! The sky is the limit. Get as creative as you want.
Perfect For Any Occasion – Whether it’s Thanksgiving, Christmas, or a special occasion celebration, these dairy-free sugar cookies feed a crowd and everyone loves them.
Not Too Sweet – Store-bought sugar cookies are often way too sweet. These are perfectly balanced.
Dietary/Lifestyle Friendly – Gluten-free, vegan, dairy-free, egg-free, nut-free, or “regular” this recipe can be adjusted to suit your specific lifestyle and/or dietary needs.
Dairy-Free Sugar Cookies Ingredients & Substitutions
As always this recipe is dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.
Here are a few key ingredients for these cookies but make sure you scroll to the bottom recipe card for the complete ingredient list.
Butter: Vegan, lactose-free, and regular dairy butter will work. Coconut oil will also work but note that it will change the taste.
Flour: I tested this recipe with both gluten-free (XO Baking Co.) and all-purpose flour. Use whatever kind fits your dietary needs.
Cornstarch: Creates a tender chewy cookie texture. It can be substituted with arrowroot powder, potato starch, or more flour.
Sugar: Granulated white sugar produces the best sugar cookie results. You can swap it for organic cane sugar if desired but the cookie color will be slightly darker.
Vanilla Extract: This gives the cookies the classic vanilla flavor. If you want to get creative, try adding a splash of almond, lemon, coconut, or peppermint extract for a tasty twist.
No-Chill Dairy-Free Sugar Cookies Step-By-Step
1: Preheat the oven to 325ºF and prepare two cookie sheets with parchment paper.
2: Cream the butter, sugar, and vanilla until light and fluffy.
3: Add in the flour, cornstarch, baking powder, baking soda, and salt and mix until a rough cookie dough is formed.
4: shape the dough into a ball.
5: Place the dough between two large pieces of parchment paper and roll out to ¼-inch thickness.
6: Cut out the desired shapes and gently place them on the prepared cookie sheets.
7: Bake for 8 minutes or until the edges are just set. Allow the cookies to fully cool on the pan before removing and decorating.
8: Combine the icing ingredients in a medium mixing bowl and whisk until smooth.
9: Decorate as desired. Enjoy!
Dairy-Free Sugar Cookies Tips & Tricks
Flour Measurement: Dry cookies are often due to improper flour measurement. If you are not measuring by weight, spoon the flour, not scoop, out of the container and into the measuring cup.
Baking Time: To keep these cookies soft and chewy, do not overbake. You want the edges just set. If they’ve turned golden, you’ve baked the cookie too long.
Baking Location: I recommend baking cookies one sheet at a time on the middle rack. This allows the heat to properly circulate around the cookies for an even bake.
Decorating: Don’t decorate until the cookies are thoroughly cooled or you risk melting the icing.
How to Decorate Dairy-Free Sugar Cookies
“As you desire” is often how I refer to cookie decoration. It’s not that I don’t want you to make the same cookies I did, it’s simply that I don’t want you to feel like you *have* to make the same cookies.
We all have an inner artist and I encourage you to let it shine. That said, let’s break down this gluten-free dairy-free sugar cookie decor.
Prepare the Icing – The nature of this icing will cause it to dry fast. Prep the icing right before you are ready to decorate or make sure it is stored in an airtight container to prevent drying.
Dip the Cookies – Place the icing in a shallow bowl and dip the cookie top into the icing. Pull the cookie up out of the icing and gently shake the cookie to help remove any excess icing. Gently place the dipped cookie onto a piece of parchment paper to dry.
Add Sprinkles – Allow the cookie to dry for approximately 2-3 minutes before adding sprinkles. I used these beautiful white sanding sugar sprinkles and covered the cookies completely to create a snow-like effect.
Fully Dry – Once decorated as desired, allow the icing to dry at room temperature for at least 12 hours or overnight.
The Easiest Dairy-Free Frosted Sugar Cookies
Full of buttery vanilla flavor and wonderfully chewy, these easy no-chill dairy-free sugar cookies are a classic holiday treat everyone enjoys. Decorate them with icing and festive sprinkles or enjoy them as is, they are the perfect sugar cookie.
With an adaptable ingredient list, you can tailor this recipe to suit all dietary or lifestyle needs so everyone can enjoy a sugar cookie
I would love to know if you make the cookies. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see them!
Classic Cookie Recipes
Nothing beats a freshly baked classic cookie. Here are a few of my favorite recipes.
- Gluten-Free Monster Cookies (Vegan)
- Gluten-Free Chocolate Chip Cookies (Dairy-Free)
- Gluten-Free Gingersnaps (Dairy-Free)
Dairy-Free Sugar Cookies (Gluten-Free Option)
- Total Time: 18 Minutes
- Yield: 2 Dozen Cookies 1x
- Diet: Gluten Free
Description
No chilling required! These easy dairy-free sugar cookies are soft, buttery, and hold their shape without any time in the refrigerator. Bonus: they can be made dairy-free, gluten-free, vegan, nut-free, or regular.
Ingredients
Sugar Cookies
- 1 cup (227g) dairy-free butter, softened
- 1 cup (200g) granulated sugar
- 1 tbsp (15ml) vanilla extract
- 3 cups (360g) all-purpose flour *can sub gluten-free 1:1 baking blend
- 2 tablespoons (16g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Icing
- 3 cups (360g) powdered sugar
- 4 tablespoons (60ml) dairy-free milk
- 1 tablespoon (15ml) light corn syrup
- 1/2 teaspoon vanilla extract
- optional: food coloring, sprinkles, etc for decorating
Instructions
- Preheat the oven to 325ºF and prepare two cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer or large mixing bowl with electric beaters, cream together the softened butter, sugar, and vanilla extract until light and fluffy. This should take approximately 5 minutes.
- Add in the flour, cornstarch, baking powder, baking soda, and salt and mix on low until a rough dough forms.
- Remove the dough from the bowl and place onto a floured piece of parchment paper. Form the dough into a smooth ball.
- Using a lightly floured rolling pin, roll the dough out to ¼ inch thickness. Press the cookie cutter(s) into the dough and gently remove and place the cookie onto the prepared sheet. Form the remaining cookie dough into a ball and roll it out again. Repeat until all the dough has been used.
- Bake for approximately 8 minutes or until the edges are set but are still light in color. Be careful to not overbake or the cookies will be dry.
- Allow the cookies to fully cool on the cookie sheets.
- In a small mixing bowl, combine all of the icing ingredients and whisk vigorously until fully combined and smooth.
- Pour the icing into a shallow bowl and decorate as desired. Enjoy!
- Store leftover cookies in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or frozen for up to 6 months.
- Prep Time: 10
- Cook Time: 8
- Category: Cookies
- Method: Baking
- Cuisine: American
24 dozen cookies? Is that a typo?
Oh goodness! Yes, most definitely a typo. Thanks for letting me know Carol. I’ve fixed it.
Quite literally sugar cookie perfection. I’d give it 10 stars if possible.
Okay, that is so awesome to hear Tiegan.
These are great! I used spectrum vegetable shortening instead of vegan butter and it works well. The dough was kinda crumbly so I added a couple Tbs of coconut milk. It was still pretty crumbly until I rolled it out so I was nervous but they came out perfectly. Taste delish too!
Glad you enjoyed them!
What could I use instead of corn syrup please? I’m in the UK and it’s not something I keep in. Maybe syrup? Golden syrup? Thanks 🙏
Golden syrup, honey, agave. Just note that it will make the icing a tad bit darker in colour.
Cookies came out perfect but to me they gave kind of have a funny aftertaste. I followed the measurements exactly. I did use King Arthur measure for measure gluten free flour. Could that be the problem?
Yes. King Arthur is pretty nasty to be quite honest. I won’t use it for any baking.
Thank you so much. I am going to buy the XO flour and try it again.
Have you ever tried the XO sugar cookie mix? I just saw it on line. Is it worth a try? Also, what can I do to make the cookies a little more soft and no as chewy? Any suggestions?
I have not tried their sugar cookie mix but everything else I’ve tried is amazing so I’m sure it’s the same. If you want a softer texture, add a tablespoon of milk to the dough and reduce the bake time slightly.
I made these for Christmas. They were absolutely delicious and I will be making them again. Yum!
I am over the moon to hear this. Thanks for sharing Mary.