Dairy-Free Sugar Cookies

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Prep: 15 mins
Cook: 11 mins
Total: 26 mins
Servings: 24
Yield: 24 cookies
Nutrition Facts (per serving)
134 Calories
8g Fat
14g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 134
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 109mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sugar cookies can fall into two categories: firm cut-outs or soft drop cookies. These dairy-free cookies are the latter, with that quintessential chewy texture, but enjoyable to those with dairy allergies, a lactose intolerance, or those who keep kosher, since they're pareve.

To make these cookies, we've chosen vegan butter as a substitute. Unlike margarine, vegan butter is completely dairy free and performs closer to dairy butter than oil, making these cookies just as tasty as the decadently soft sugar cookie so many people love. We even minimize spreading by swapping half of the granulated sugar for confectioners' sugar.

Serve your batch warm out of the oven or store them in a tightly sealed container where they will remain chewy and light for a midday snack later in the week.


  • 1 cup vegan butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup confectioners' sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Beat the vegan butter and sugar in the bowl of an electric stand mixer or with an electric hand mixer until light and fluffy, about 2 minutes. Add the egg and vanilla, then beat just until combined. If necessary, stop and scrape the sides down along the way so that all of the fat gets beaten well.

  3. Whisk together the flour, baking powder, baking soda, and salt in a separate medium bowl,

  4. Add the egg and vanilla to the butter mixture, then beat until well incorporated, about 30 seconds.

  5. Add 1/2 cup of the flour mixture to the batter, then beat just until there is no trace of the dry ingredients. Continue to add the flour mixture in 1/2-cup increments until all of the dry ingredients are incorporated. The dough will be sticky.

  6. Scoop about a heaping teaspoon of the cookie dough using a small ice cream scoop, then place onto a parchment-lined baking sheet. You should have about 12 cookies between 2 baking sheets.

  7. Bake until the edges and bottoms are barely beginning to turn golden brown, about 11 minutes.

  8. Let cool for 2 minutes before transferring to a wire rack. Enjoy!

How to Store and Freeze

  • Once completely cooled, these cookies can be stored in an airtight container at room temperature. They will remain fresh for several days.
  • To freeze the cookies, place in a tightly sealed container or a freezer bag. Freeze for up to 3 months. To thaw, remove from the freezer and thaw on the counter or in the fridge.


  • These cookies are soft and chewy due to ratio of vegan butter, egg, and flour. The dough will seem slightly set, which is fine—it's what gives them their texture.
  • You can use swap the granulated sugar for all confectioners' sugar if desired; however, we don't recommend using all granulated sugar as it will make the cookies spread more. This will produce a crisp and less delicate cookie.
  • If you don't have a small ice cream scoop, use a teaspoon to drop the cookies, then roll each ball of dough in between hands. Though the dough is sticky, it will hold together well enough for this process.


  • Add 1/2 teaspoon almond extract for a hint of nuttiness.
  • Make these vegan by using a cup-for-cup vegan egg substitute.
  • Before baking, you can roll the cookie dough in decorative sugar, turbinado sugar, or cinnamon sugar for a sparkly glow and crunchy exterior.
  • You can add shortening in place of vegan butter if you prefer—this will allow the cookies to spread less because shortening has a higher melting point.

How do you keep sugar cookies from falling apart?

The batter for these cookies is sticky, but the cookies will hold together very well. Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to finish cooling. Allowing the cookies to completely cool before handling will help them hold their structure better.

Are cookies better with butter or oil?

Most cookies are made with butter rather than oil. Though oil can be whipped in theory (just like in mayonnaise or an aioli), it doesn't play the same role in cookies. We've chosen vegan butter rather than oil because it performs closer to butter than oil does.