Dairy-Free Sugar Cookies (2024)

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Why I Love These Dairy Free Sugar Cookies

I've been working on testing some of my favorite cookie recipes to be dairy-free, and I'm excited for you to try these frosted soft sugar cookies! Here's why I love them:

1. Tastes like the real thing:You truly won't miss the dairy in these, as they're just as good as traditional sugar cookies. I brought these to a baby shower, and they received rave reviews.
2. Soft & moist:Just like my regular lofthouse-style sugar cookie recipe, these have a super soft texture that pairs beautifully with the frosting. The sugar cookie dough is also easy to make; no need for butter softening or chilling the dough.
3. Fluffy buttercream (that develops a crust!): This dairy-free frosting uses a combination of vegan butter & almond milk to achieve a super fluffy & creamy texture. It even develops a beautiful crust, which is perfect for transporting.

Ingredient Notes & Substitutions

• Plant Butter:I use Country Crock Plant Butter with Avocado Oil, as it's the closest texture and taste to real butter. You can typically find this at your local grocery store; I purchase it from Kroger. This vegan butter is softer than regular butter, so there's no need to soften it to room temperature – you can use it straight from the fridge. I've successfully used this butter for vegan sugar cookies and cupcakes; it works wonderfully.
• Almond Extract: Adding almond extract gives these cookies an incredible sugar cookie flavor. I highly recommend keeping it unless you have a nut allergy or an aversion to almond extract. It truly enhances their taste.
• Light Corn Syrup:In this recipe, we use just one tablespoon of light corn syrup, which helps achieve moist, soft, and chewy sugar cookies. If you prefer not to use corn syrup, you can substitute it with thick honey.
• Almond Milk:If needed, you can use this to help thin out the frosting. You can also substitute for another type of alternative milk.

Can I make these gluten-free?You can use your favorite gluten-free flour blend to make these both dairy-free & gluten-free sugar cookies! However, note that the texture might be slightly drier when using GF flour, although they still taste great. My favorite brand isBob's Red Mill Gluten Free 1-to-1 Baking Flour.

Step 1: Make Cookie Dough

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl, cream togetherplantbutter(½ cup, i.e. 1 stick), powdered sugar(¾ cup), andgranulated sugar(¼ cup)on medium speed for 2 minutes, until light and fluffy.
3. While mixer is still on medium speed, add inegg(1 large),vanilla extract(2 teaspoons), almond extract(½ teaspoon), andlight corn syrup(1 tablespoon).
4. Once mixed, add inbaking powder(1 teaspoon),salt(½ teaspoon), andall-purpose flour(1 ¾ cups); adding flour half-cup at a time on low speed. Mix until all flour disappears.

Step 2: Scoop & Bake

1. Scoop dough into 3-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a ½" thick disc. This dough is a little sticker than normal cookie dough, so you may need to spray your hands with nonstick cookie spray as you're rolling them.
2. Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until the tops no longer look wet.
3. After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before frosting.

Want to make them smaller?For mini cookies, scoop dough into 1-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball (you don't need to flatten much). Place on a parchment-lined baking tray and bake at 350°F for 8-9 minutes.

Step 3: Make Frosting & Decorate

I recommend using a stand mixer for this if you have one, as it will make the frosting come together easier. However, if you are using a hand mixer and are having trouble getting it to be light & fluffy, I recommend adding 1-2 teaspoons of milk after the powdered sugar to help thin it out.

1. In a large mixing bowl, addplant butter(½ cup, i.e. 1 stick),vanilla extract(1 teaspoon),almond extract(¼ teaspoon), andsalt(⅛ teaspoon).Cream together on medium speed for 30 seconds, or until blended together.
2. On medium/low speed begin adding inpowdered sugar(1 ½ cups); half-cup at a time until all is incorporated.
3. Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons of almond milk to help thin it out.
4. Add food coloring, if desired (divide into different bowls for multiple colors).
5. Spread on top of cooled sugar cookies or place frosting in alarge piping bagwith a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with sprinkles and enjoy!

Storage & Freezing

• Storage:Store in an airtight container for 3-4 days.
• Freeze:Freeze in a single layer for up to 1 month. If you simply spread the frosting on (vs. intricate piping), you can freeze them in a single layer and then stack them between parchment paper after they're frozen.

Frequently Asked Questions: