Dairy-Free Sugar Cookies (Gluten-Free Option) (Edit recipe)

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No chilling required! These easy dairy-free sugar cookies are soft, buttery, and hold their shape without any time in the refrigerator. Bonus: they can be made dairy-free, gluten-free, vegan, nut-free, or regular.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

8 minutes

INGREDIENTS

15

Serves: 24

Ingredients

Sugar Cookies

1 cup Plant-Based Butter, (227 g) softened
1 cup Granulated White Sugar, (200 g)
1 Tbsp Vanilla Extract, (15ml)
3 cups All Purpose Flour, (360 g) *can sub gluten-free 1:1 baking blend
2 Tbsp Cornstarch, (16g)
1 tsp Baking Powder
teaspoon Baking Soda teaspoon baking soda
.5 tsp Sea Salt, fine

Icing

3 cups Powdered Sugar, (360g)
4 Tbsp Almond Milk, (60ml) or any dairy-free milk
1 Tbsp Light Corn Syrup, (15ml)
.5 tsp Pure Vanilla Extract
1 pinch Artificial Dye-Free Food Coloring, sprinkles, etc for decorating, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325ºF and prepare two cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer or large mixing bowl with electric beaters, cream together the softened butter, sugar, and vanilla extract until light and fluffy. This should take approximately 5 minutes.
Add in the flour, cornstarch, baking powder, baking soda, and salt and mix on low until a rough dough forms.
Remove the dough from the bowl and place onto a floured piece of parchment paper. Form the dough into a smooth ball.
Using a lightly floured rolling pin, roll the dough out to ¼ inch thickness. Press the cookie cutter(s) into the dough and gently remove and place the cookie onto the prepared sheet. Form the remaining cookie dough into a ball and roll it out again. Repeat until all the dough has been used.
Bake for approximately 8 minutes or until the edges are set but are still light in color. Be careful to not overbake or the cookies will be dry.
Allow the cookies to fully cool on the cookie sheets.
In a small mixing bowl, combine all of the icing ingredients and whisk vigorously until fully combined and smooth.
Pour the icing into a shallow bowl and decorate as desired. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or frozen for up to 6 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	7 g
Carbohydrates:	38 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	120 mg
Fiber:	1 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.