Dairy-Free Sugar Cookies (Gluten-Free Option)
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.
PREP TIME
10 minutes
COOK TIME
8 minutes
INGREDIENTS
15
Serves: 24
Ingredients
Sugar Cookies
- 1 cup1 cup1 cup Plant-Based Butter, (227 g) softened
- 1 cup1 cup1 cup Granulated White Sugar, (200 g)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (15ml)
- 3 cups3 cups3 cups All Purpose Flour, (360 g) *can sub gluten-free 1:1 baking blend
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch, (16g)
- 1 tsp1 tsp1 tsp Baking Powder
- teaspoon Baking Soda teaspoon baking soda
- .5 tsp.5 tsp.5 tsp Sea Salt, fine
Icing
- 3 cups3 cups3 cups Powdered Sugar, (360g)
- 4 Tbsp4 Tbsp4 Tbsp Almond Milk, (60ml) or any dairy-free milk
- 1 Tbsp1 Tbsp1 Tbsp Light Corn Syrup, (15ml)
- .5 tsp.5 tsp.5 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Artificial Dye-Free Food Coloring, sprinkles, etc for decorating, optional
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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
Baked Goods Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 222 |
| Fat: | 7 g |
| Carbohydrates: | 37 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 120 mg |
| Fiber: | 1 g |
| Sugars: | 23 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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