This is my go-to dairy free sugar cookies recipe to make for those with food allergies or plant-based diet preferences. If you think vegan cookies are bland, you need to try these deliciously soft sugar cookies!
These dairy-free cookies are so good that most people won’t even know there is no butter, eggs, or milk in the recipe! The dough mixes up so easily and is ready to roll and bake without chilling. (A major time saver for bakers!) Just mix them up, roll the dough, and cut out your favorite shapes. This is a no-spread dough too, so the cookies hold their shapes nicely. They go perfectly with this Shelf Stable Buttercream Frosting too! Ready to make some delicious cookies? Let’s dive in!
Ingredients in This Dairy Free Sugar Cookies Recipe
Here’s a clear list of ingredients for our recipe. Most are standard baking items, making this treat a breeze to create. I’ll also guide you on how to use flax seeds as a clever egg alternative.
All-Purpose Flour: This versatile flour serves as the primary base for our cookie dough, providing structure and a soft texture to the cookies. Make sure it’s well-sifted for best results.
Granulated Sugar: Some white sugars in the U.S. are processed with animal byproducts during bleaching. If you’re aiming for a fully vegan recipe, be sure your sugar is labeled vegan.
Vegan Margarine: I prefer the Imperial brand, which doesn’t contain lactose or dairy and has a 48% fat content. To avoid too much spreading, aim for 48% fat or greater.
Vegetable Shortening: Any type will work. It helps the dough hold its shape and prevents spreading.
Vanilla Extract: Always opt for pure vanilla extract in vegan recipes. Some vanilla flavorings, labeled as “natural flavors,” might contain animal-derived ingredients.
Almond Extract: Gives these cookies a delicious “bakery flavor”, but measure carefully because a little goes a long way!
Flax Seed: Instead of eggs, I combine flax seeds with water. You can find pre-ground flax seed (flax meal) at health-focused stores like Whole Foods. If you’d rather grind flax seeds yourself, a coffee grinder or high-speed blender is ideal.
Let’s Get Baking
Before you get started, grab all the supplies you’ll need. It helps you keep your kitchen cleaner and avoid mistakes while mixing.
Here’s what you’ll need to make the sugar cookie dough:
Hand mixer (or stand mixer with a paddle attachment)
Cookie cutters– Grab a fun selection of holiday season cutters for Christmas cookies, or any fun shapes of your choice!
Baking Sheet– I love using Air Bake sheets for baking sugar cookies. Click here to learn how the baking sheet you use affects your cookies.
Mixing Bowls- You’ll need a small bowl for making the flax egg, a medium bowl for pre-measuring your dry ingredients, and a large bowl for mixing everything all together.
Rolling Pin- This dough rolls out just like the traditional version, but I like to put the dough on a piece of parchment paper that’s been dusted with flour to keep it from sticking to the counter.
You can find the exact measurements and step-by-step instructions in the recipe cars at the bottom of this post.
Step One: Make a flax egg
A flax egg is a vegan substitute for a regular egg in baking recipes. To make one, you’ll mix 1 Tbsp. ground flax seeds with 3 Tbsp. water in a small bowl and let it sit for a few minutes. As it sits, the mixture thickens and becomes gel-like, mimicking the binding properties of a traditional egg.
Step Two: Measure the dry ingredients and set aside
While the flax egg is thickening, go ahead and measure the flour, and salt into a medium bowl. Give it a whisk to evenly distribute. Set that aside.
Step Three: Mix the dough
Into a large mixing bowl,(or stand mixer with a paddle attachment), add the margarine, shortening, and sugar. Cream together until well blended and fluffy. About 3-4 minutes on medium speed. Add the flax egg, vanilla, and almond extract. Mix until combined, scraping the sides of the bowl as needed.
The dough consistency should be a little crumbly but will hold together when you squeeze it in your hand.
Step Four: Rolling, Cutting and Baking
When you’re ready to roll out the sugar cookie dough, make sure to have parchment paper and a rolling pin on hand. A light dusting of flour on a piece of parchment helps the dough from sticking and makes moving the shapes to the baking sheet even easier.
Now the best part, diving into the fun of shaping your cookies! This is a no-spread dough and holds shapes and edges really well. That means you can confidently use a variety of cookie cutters and not worry about them losing shape or spreading too much while baking.
Once shaped, bake them for 8-10 minutes (although bake times vary by the size of the cookie). Cookies are done when they get a light golden-brown color around the edges. After baking, let them cool on the pan for a few minutes, then transfer to a wire rack to continue cooling.
Step Five: Decorating Your Masterpiece
Once your cookies are baked and cooled, it’s time for decorations!
You can prepare a simple vegan royal icing using powdered sugar and almond milk. But I like to use this Shelf Stable Buttercream Frosting recipe because it has no dairy products and it crusts over so that you can stack or package the cookies without worrying about smudging the frosting.
For the finishing touch, sprinkle on some extra sugar, chocolate chips, or your favorite toppings to elevate your cookie game.
Here are My Favorite Tools for Decorating Sugar Cookies:
Air Bake Cookie Sheets: These sheets ensure an even bake, preventing any potential burnt bottoms! Every baker’s must-have. [Buy it here](#affiliate link).
Rolling Mat: Perfect for detailed work and precise icing application. Makes decorating a breeze!
Rolling Strips: Essential for those intricate designs and patterns, especially if you want to get creative with your icing.
Rolling Pin: I like the untapered dowel rolling pins because they give me more control of the cookie dough.
The links provided are affiliate links, and I may earn a small commission if you make a purchase through them. This comes at no extra cost to you and helps support the blog!
Storage and Packaging Tips
Storing your cookies properly is key to maintaining their deliciousness. Since these cookies tend to get softer with time, always keep them in an airtight container to help them stay fresh for as long as possible.
You can make this dough in advance for future use, too. Just roll the dough out into parchment paper and lay it flat on a sheet pan to freeze. Once it’s fully frozen, tightly wrap the slab of dough with plastic wrap to keep it from getting freezer burn. The dough lasts 2-3 months in the freezer.
If you’re considering gifting or selling these treats, individually heat sealing them extends their shelf life for up to 10 days. No heat sealer? Self-sealing bags are a great alternative. Remember, the right packaging goes a long way in preserving the taste and presentation of your baked masterpieces!
Dairy Free Sugar Cookies Recipe
- Stand Mixer with paddle attachment
- Hand-held electric mixer
- Cookie Sheet or Sheet Pan
- Rolling Pin
- 1 cup Granulated Sugar
- 1/2 cup Vegetable Shortening
- 1/2 cup Vegan Margarine
- 1 Tbsp Flax Seed Meal
- 5 Tbsp Water
- 1 1/2 Tbsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/2 tsp Salt
- 3 1/4 cups All Purpose Flour
- Mix 1 Tbsp. ground flax seeds with 5 Tbsp. water in a small bowl and let it sit for a few minutes.
- Measure 3 1/4 cups of flour and 1/2 tsp. of salt into a medium bowl. Mix to combine and set aside.
- Into a large mixing bowl, or stand mixer with a paddle attachment, add the margarine, shortening, and sugar. Cream together until well blended and fluffy. About 3-4 minutes on medium speed. Add the flax egg, vanilla, and almond extract. Mix until combined, scraping the sides of the bowl as needed. The dough consistency should be a little crumbly but will hold together when you squeeze it in your hand.
- Roll dough between two sheets of parchment paper that have been lightly dusted with flour. Cut shapes as desired and bake on a silicone or parchment lined baking sheet at 350 degrees for 10-12 minutes.
- Allow to cool on the baking sheet for 2-3 minutes then transfer cookies to a wire cooling rack and cool completely.
Enjoy This Dairy Free Sugar Cookies Recipe
These vegan sugar cookies are only the beginning. You can find lots of great cookie recipes here on my site. Check out this Easy no-chill sugar cookie recipe (for cut-out cookies) and this Easy Royal Icing Recipe Using Meringue Powder!
If this recipe hits the sweet spot for you, I’d appreciate a star rating at the bottom of this post.