These dairy-free sugar cookies are foolproof! Simple, easy, and no special technique or ingredients needed!
After posting this dairy-free pumpkin pie last year, I was surprised who popular it became. So many readers wrote in saying they loved it, mainly because the ingredients were so simple! Sometimes, when you have to eat dairy-free, the only thing you want to change is the dairy.
Many vegan or paleo type recipes have some pretty strange ingredients that the average home baker doesn’t know about or want to attempt getting.
That is why I love sharing the easiest methods possible for dairy-free baking, like with this simple affordable dairy-free substitutes.
Most of you know I bake dairy-free for my husband. Feel free to read more about that here.
Anyways, these dairy-free sugar cookies are great on their own or cut out with icing for the holidays. Christmas cookies are always fun to make this time of year for friends and neighbors, so now you have a great option to help out those who can’t have butter or milk.
This is adapted from one of my all-time favorite sugar cookie recipes which I will be sharing in this month’s newsletter. Sign up at the bottom of this post to get that in your inbox any day now!
Okay, on to this fun recipe.
Dairy-Free Sugar Cookie Recipe
- 1 1/2 cup all-purpose flour
- 3/8 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp almond extract
- 3/4 cup white granulated sugar
- 1/2 cup coconut oil, softened not melted
- 1 large egg
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or use non stick baking sheet.
- In a mixer bowl, cream together the coconut oil and sugar. The coconut oil should have similar texture to softened butter (see photo below).
- Once a smooth texture, add in the extract and egg. Mix until combined.
- In a separate bowl, add the flour, salt, and baking powder and mix well.
- Slowly add the flour mixture to the sugar mixture until everything is incorporated.
- Divide this into two sections, wrap with plastic wrap. Refrigerate for 30 minutes.
- Dust a rolling pin with powdered sugar (or use wax paper on top), roll out to about 1/4 inch thick.
- Mixture may seem a little dry compared to traditional, but just keep rolling it will bind and smooth together.
- Cut out into desired shapes, add to your baking pan. Pop in the refrigerator for about 10 additional minutes.
- Bake for 8-10 minutes until sides are very lightly golden brown. Middle should still be soft.
- Slowly using a spatula, work the cookie off the sheet and place on wire rack.
- Cool for at least 2 hours before icing.
- I divide this dough into two sections so it is easier to roll out.
- Make sure to read all chemist tips below.
Chemist Tips for Dairy-Free Sugar Cookies
This post on sugar cookie tips is very helpful even for this dairy-free version. It will help you understand a little bit more on the science behind making a sugar cookie versus another type. Since this relies on substituting the butter for coconut oil, make sure the coconut oil is in a soft solid state. You should be able to scoop it, not pour. It will resemble softened butter and this is key in helping the cookies bind well.
For more information on dairy-free baking, make sure to visit this post for an easy to use infographic.
I use powdered sugar to lightly dust the surface and the rolling pin. You will definitely need a little for this since the dough will need to be rolled well. This dough texture will seem a little bit more dry than a butter dough, but that is what you want. Rolling it to about 1/4 inch thick will get it together nicely.
Refrigeration is another important factor for this dough.
Pop in the fridge after mixing, and then again after cutting out the cookies. It will help them stay nice and flaky while baking.
Gluten-Free Options for Sugar Cookies
You can definitely frost these cookies, but the texture is nice and flaky, so using just some powdered sugar or sprinkles is good too. If you are a gluten-free person, head to these gluten-free cookie tips to see how to substitute the flour. These will be much flatter with gluten-free flour, but will still turn out well.
I also like to use this gluten-free baking mix shown in this recipe. It is a 1:1 ratio for any all-purpose flour.
Egg-Free Options
You can head to this post for some great egg-free baking tips. It makes this cookies flatter, but you can try it!
Everyone has loved these on Pinterest! I hope you enjoy them too.
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Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.
I love that this is just basic ingredients I have in my kitchen. Some dairy free recipes are too complicated with things I can’t just buy at the store. Can’t wait to try this!
Oh I know! I wanted to just update my usual recipe to make it dairy-free. I hope you enjoy it!
I agree with Emily S… deliciousness from basic ingredients already in my kitchen! Maybe I’ll make this weekend. I like that flask shaped cookie with the sprinkles – looks like a potion bubbling over… ha ha. Yum!
It does look like a potion! I though those were so cute!
Dairy-Free is the way to be! 🙂
My husband can’t eat dairy due to his health, but I actually prefer it. It is the way to be 🙂
I love how you say “fool proof”! I can find a way to mess anything up when it comes to baking haha! <3, Pamela Sequins & Sea Breezes
lol honestly these are so good even if you screw up! Since there’s not butter it’s actually easier to work with 🙂
YUM! I love your spin on classic recipes. And how fun are those shapes?!
Green Fashionista
Thanks girl! Had to have the flasks!
Sugar cookies are on my list to make for Christmas while my family is here. Our recipe looks similar but I like the idea of using coconut oil instead of butter. These sound delish!
It’s a nice twist to make them dairy-free! And they turn out so nice and flaky with the coconut oil!
Have a wonderful Holiday! Thanks for sharing at Home Sweet Home!
You too Sherry!
Sounds like a tasty cookie and an especially great alternative for those with dairy allergies. Thanks for linking up with Funtastic Friday!
Thanks Heidi! It is such a great alternative 🙂
Do we need to refrigerate or are they good for a few days at room temperature?
They are usually okay at room temperature for a day or so, but I prefer to keep them refrigerated.
They taste great! But man they were dry which made them hard to roll out. Any tips?
They can be a little dry since there is no moisture from dairy. I usually am able to work it out and roll fine, but you can try adding some hot water to your fingers, then pressing down the dough with that. You can also run the rolling pin through some hot water, and use that to roll out. Just be careful it doesn’t add too much moisture. You want these to be more dry as they back so they stay together. Hope this helps!
This recipe looks great and easy for a cook but “non-baker” to try for my boys. Two of my sons are allergic to dairy and on is to nuts too so I was wondering what to substitute for the almond extract with?
You can use vanilla extract 🙂 it’s really just for flavor, so anything extract can work too!
I was looking for a recipe like this to surprise my wife as she loves sugar cookies, but can’t eat dairy and was recently diagnosed with an allergy to tree nuts. I know you can substitute vanilla for the almond extract, but what about the coconut oil? What’s a good substitute for that? Thanks!
The coconut oil is important to get these cookies the right consistency, but you can try a vegan butter that doesn’t have any coconut oil in it!
Coconut isn’t actually a tree nut. It’s a different allergen. Unless she got a separate coconut allergy diagnosis, it should be fine!
She’s avoiding it as many people who have a tree nut allergy can react to coconut and also it’s often processed in facilities with tree nuts. The oil may be ok, I guess I’d need to investigate where and how it’s processed. She’s also had reactions to celery! We’re just being very careful. I did pick up some Earth Balance vegan butter sticks and will try to make a batch this weekend. Thanks.
I don’t have any knowledge of tree nut allergies, so I always tell my readers to double check with a doctor 🙂 you should have good luck with the earth balance! It might make the cookies a little more crumbly, but they should turn out pretty good!
Can you freeze this into a slice and bake roll.
No, this wouldn’t work for that. It might not stay intact well.
Could you slice and bake instead of roll out?
Hey!
Can the cookie dough be frozen to be baked later? Thanks!
I have never done it before, but readers have with success.
I tried this recipe with gluten-free flour, so it was gluten and dairy free. It turned out great! Most recipes have ingredients no one has, and even then they don’t turn out. Thanks for this recipe!
That’s great! So happy you enjoyed it!
I’ve been making these delicious cookies for at least 4-5 years now. They are so delicious. I’m not even dairy free lol I made them for a dairy free friend and haven’t made another sugar cookie since! Please don’t ever take this recipe down because I google search it every time haha
That’s awesome! I love them too and we prefer them to regular ones 🙂