Description
This soft and chewy dairy free sugar cookie recipe is perfect for anyone avoiding milk or butter. Made with simple pantry ingredients, these cookies are allergy-friendly, vegan, and ideal for decorating year-round.
Ingredients
Scale
- 2¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup vegan butter (softened)
- 1 cup granulated sugar
- ¼ cup unsweetened almond milk (or oat milk)
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the vegan butter and sugar until light and fluffy (about 2–3 minutes).
- Add almond milk, vanilla extract, and almond extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until a dough forms.
- Chill the dough in the refrigerator for 30–60 minutes.
- Roll dough on a floured surface to ¼-inch thickness. Cut into shapes.
- Place cookies on prepared sheets and bake for 9–11 minutes until edges are lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Frost as desired once completely cooled.
Notes
- For gluten-free: use a 1:1 gluten-free flour blend.
- For natural coloring: use beet juice, matcha, or turmeric.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze unfrosted cookies for up to 2 months.
- Best paired with almond milk latte or dairy-free hot cocoa.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dairy free sugar cookie recipe, vegan sugar cookies, dairy-free desserts, allergy-friendly cookies, plant-based sugar cookies