These dairy-free sugar cookies are soft, chewy, and super simple to make. This recipe is perfect for any occasion, and there’s no need to chill the dough!
If you like these, make sure to also try my black cocoa sugar cookies!
Sugar cookies are one of the simplest yet most delicious cookies, perfect for any occasion. When making sugar cookies, I often make the cut-out version for elaborate decorating around Christmas, like these snowflake sugar cookies.
These are not those types of sugar cookies. Instead, they’re simple drop cookies that are soft and chewy, best when underbaked in the centre.
It took me a few tries in the kitchen to get this recipe exactly right. I really wanted a cookie that was chewy and had a perfect crackly top without compromising on flavour. What worked best is a combination of baking powder and bicarbonate of soda (baking soda), so the cookies puff up as they bake and then deflate as they cool.
The result is cookies that are sweet and crispy thanks to the sugar coating and have a deep buttery, vanilla flavour.
Seriously, can you tell how addicted I am to these simple cookies? You need to give these a try!
Key Ingredients
This dairy-free sugar cookie recipe is the ultimate pantry staple recipe – you just need 8 simple ingredients!
Note: All ingredients and their quantities are listed in the recipe card at the bottom of this post.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- White sugar – these are sugar cookies after all! I don’t recommend reducing the sugar in this recipe as it’s the key to the flavour. You’ll also roll the cookies in sugar before baking.
- Egg – to give the cookies that soft and chewy texture.
- Vanilla extract – we’re using a good amount of vanilla for flavour.
- Plain flour – also known as all purpose flour in the US.
- Baking powder and bicarbonate of soda (baking soda) – we’re using both in these cookies to help ensure they puff up and deflate to give the cookies a chewy texture and crackly top.
- Sea salt – enhances the flavours.
Step-By-Step Instructions
To make these soft and chewy sugar cookies, you’ll need some baking trays, an electric mixer, and I recommend a cookie scoop.
Start by creaming together the dairy-free butter and white sugar in a large mixing bowl using an electric mixer. You can also use a stand mixer with the paddle attachment fitted. Add in the egg and vanilla extract and beat well until combined.
Add the plain flour, baking powder, bicarbonate of soda, and sea salt to the bowl, and beat well until a dough forms. The dough should be pretty thick, so switch to a rubber spatula if needed to bring the dough together.
Using your cookie scoop, scoop tablespoon-sized balls of dough and roll them into balls using your hands. Roll each ball in the extra sugar until coated, and then place the balls of dough onto the prepared baking tray, ensuring there is enough space to allow them to spread.
Bake the cookies in the oven for 10-12 minutes until they have flattened out and puffed up. Take the cookies out of the oven and bang the tray on the counter a couple of times to deflate them.
Allow the cookies to cool on the tray for a few minutes to firm up before transferring them to a cooling rack. Once completely cool, store any leftover cookies in an airtight container for up to 4 days.
👉Tip! For perfect looking cookies, as soon as the cookies have been removed from the oven, use a spoon or a large round cookie cutter that fits over the cookie, to gently shape the cookie back into a circle. This only works if the cookies are still soft so needs to be done immediately before they start to cool.
Recipe FAQs
Yes, you can freeze the cookies either baked or unbaked.
For unbaked, scoop the dough into balls, roll them in sugar, and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, you can bake them directly from the freezer; just add a couple of extra minutes to the baking time.
For baked, store the cookies in a freezer-safe bag or container for up to a month. Allow to defrost at room temperature.
To prevent excessive spreading, ensure your baking trays are cool before placing the dough on them. You can also check the temperature of your oven with an oven thermometer to make sure it’s accurate.
If the dough is too warm and sticky, you can chill it for about 30 minutes before baking.
Absolutely! You can add various extracts (such as almond or lemon) instead of vanilla to change the flavour. You can also add in dairy-free chocolate chips, chopped nuts, or sprinkles to the dough.
More dairy free cookie recipes:
Dairy Free Chocolate Chip Cookies
Double Chocolate Chunk Cookies
Rocky Road Cookies
Red Velvet Crinkle Cookies
100s & 1000s Sugar Cookies
Dairy Free Sugar Cookies
Ingredients
- ½ cup (125 grams) dairy free butter
- 1 cup white sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ¾ cups plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine sea salt
- ¼-½ cup white sugar extra for rolling
Instructions
- Preheat the oven to 180°C (350°F) and line two large baking trays with baking paper.
- In a large mixing bowl (or the bowl of a stand mixer) add the dairy free butter and sugar and beat well with an electric mixer. Add in the egg and vanilla extract and beat well to combine.
- To the bowl, add the plain flour, baking powder, bicarbonate of soda and sea salt and beat well until a dough forms.
- Scoop tablespoon sized balls of dough and roll into balls. Roll each ball in the extra sugar until coated and then place the balls of dough onto the prepared baking tray ensuring there is enough space to allow them to spread.
- Bake the cookies in the oven for 10-12 minutes. Take the cookies out of the oven and bang the tray on the counter a couple of times to deflate the cookies. Allow them to cool on the rack for a few minutes to firm up before transferring them to a cooling rack.
- Once completely cool, store any leftover cookies in an airtight container for up to 4 days.
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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