Soft, moist, and fluffy dairy-free sugar cookies that taste just like traditional Lofthouse cookies! With a vanilla almond buttercream, these cookies are ideal for decorating, whether it's for Christmas cookies or any other special occasion!
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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:
- 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.
- 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.
- 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 is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
How to Make Dairy-Free Sugar Cookies
Since this dough is on the thicker side, I recommend using an electric mixer. If you're using a KitchenAid mixer, opt for the paddle attachment. In case you don't have a stand mixer, begin with a hand mixer until the dough thickens. Then, complete the mixing process by incorporating the remaining flour using a spatula.
Step 1: Make Cookie Dough
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, cream together plant butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for 2 minutes, until light and fluffy.
- While mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), almond extract (½ teaspoon), and light corn syrup (1 tablespoon).
- Once mixed, add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups); adding flour half-cup at a time on low speed. Mix until all flour disappears.
Step 2: Scoop & Bake
- 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.
- Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until the tops no longer look wet.
- 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.
- In a large mixing bowl, add plant butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), almond extract (¼ teaspoon), and salt (⅛ teaspoon). Cream together on medium speed for 30 seconds, or until blended together.
- On medium/low speed begin adding in powdered sugar (1 ½ cups); half-cup at a time until all is incorporated.
- 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.
- Add food coloring, if desired (divide into different bowls for multiple colors).
- Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with sprinkles and enjoy!
Tips & Variations
- Switch up the colors: You can dye the frosting or use different festive sprinkles to customize these for any occasion or the holiday season! If you have someone in your family with food allergies, these are the perfect holiday cookie to add to the cookie tray.
- Make them lemon: For a refreshing twist, consider substituting the almond extract with lemon extract. This simple substitution infuses the cookies with a delightful citrusy flavor.
- Press into shapes: These would be fun for Valentine's Day by pressing the dough into a heart-shaped cookie cutter. They will spread a bit but it's a fun way to make a shape without needing a rolling pin.
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:
You can typically find this at your local grocery store; I get it at Kroger. The Country Crock website has a product locator to help you find it locally.
This dough is a little too soft for rolling out but you can totally make my cut out cookies and swap the butter for vegan butter. If you want to make these into fun shapes, you can use basic cookie cutters and press the dough inside them to shape (rather than rolling). They will spread a bit and this works best for simple shapes like hearts or stars.
I'm working on it! So far I've made my cosmic brownie cookies dairy-free by using the Country Crock plant butter & plant cream (for the ganache). I made them in a fun TikTok video.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Dairy-Free Sugar Cookies
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, cream together ½ cup vegan butter (i.e. 1 stick), ¾ cup powdered sugar, and ¼ cup granulated sugar on medium speed for 2 minutes, until light and fluffy.
- While mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract, and 1 tablespoon light corn syrup.
- Once mixed, add in 1 teaspoon baking powder, ½ teaspoon salt, and 1 ¾ cups all-purpose flour; adding flour half-cup at a time on low speed.Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, dough should be similar to a thick playdoh consistency.
- For large cookies: Scoop dough into 3-tablespoon sized scoops, roll into balls, then gently flatten each dough ball into a ½" thick disc. Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until the tops no longer look wet.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, or until most of the tops no longer look wet.Don't overbake or they won't be soft; they may look slightly underdone in the very center, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely under baked.)
- 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.
- Note before you start: 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.
- In a large mixing bowl, add ½ cup vegan butter (i.e. 1 stick), 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ⅛ teaspoon salt. Cream together on medium speed for 30 seconds, or until blended together.
- On medium/low speed begin adding in 1 ½ cups powdered sugar; half-cup at a time until all is incorporated.
- Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons almond milk to help thin it out.
- Add food coloring, if desired (divide into different bowls for multiple colors).
- Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with vegan sprinkles and enjoy!
Notes from Melissa
- Almond Extract: If you don't like the flavor or have an almond allergy, you can definitely leave out the almond extract. But it does give these cookies lots of sugar cookie flavor, so I don't suggest skipping it!
- Light Corn Syrup: We're only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days...a must when giving them as gifts! If you don't want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). But if you've made my cosmic brownie cookies, you know how much of a difference just a little corn syrup can make!
Amazing!!!!!
Thank you so much for leaving a review, Rachael!
So, I made these tonight and YUM. I made them with honey instead of corn syrup, and King Arthur gluten free flour. My husband tried one out of the oven and said they were delicious. I told him they were gluten and dairy free. “NO WAY. These are GLUTEN AND DAIRY FREE?!” He couldn’t believe it almost until I showed him the ingredients. I make lots of gluten and dairy free things, so consider this a high compliment! Thanks for the great recipe for my kid’s birthday!
Yay, this is so awesome to hear! I'm so glad to hear you all enjoyed the recipe so much! Thank you for taking the time to leave a review, Amy! I really appreciate it!
I accidentally got salted vegan butter. I assume this will ruin the flavor?
Hi, Zoe! I think it will be fine. Just omit the salt the recipe calls for, since vegan butter is salted!
I can only get country crock "I can't believe it's not butter" where I live. Will that work? And for the frosting do you think it would affect the flavor a lot?
Hi! I haven't tried the tub butter but would be worried it wouldn't bake the same and spread too much. You could definitely try it but may need to adjust the flour amount.
So good!! Made them for the superbowl with red and yellow sprinkles for the CHIEFS!
Sounds adorable! Thank you so much for leaving a review, Kirstie!
Made it vegan by using Bobs Red Mill egg replacer and these turned out amazing! Taste incredible and taste just as good as our friends who owns a vegan bakery’s cookies!! Yay! Thank you for sharing! Can’t wait to try the other recipes!
That's awesome to hear!! Thank you so much for trying out my recipe and for leaving a review, Deanna! I really appreciate it!