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a stack of sugar cookies

Dairy-Free Sugar Cookies Without Milk or Butter

These Dairy-Free Sugar Cookies made without milk or butter have the perfect texture. They are crunchy on the outside, but soft and chewy on the inside. This holiday cookie is a favorite for everyone!

  • Total Time: 25 minutes
  • Yield: 12 1x


Units Scale
  • 2 1/2 cups all-purpose flour (for gluten-free, I like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup vegan butter, softened
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar, plus 1/3 cup (for rolling)


  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, combine the flour, baking soda, baking powder, and sea salt. Stir to combine.
  3. Then, add the butter, egg, vanilla extract, and one cup of the white sugar to the dry ingredients. Stir to combine (or use a mixer).
  4. Place the extra 1/3 cup of sugar on a small plate.
  5. Then, use your hands to form the dough into 24 balls about 1-inch in diameter. Roll each cookie in the sugar on the plate and flatten them slightly before setting them on the baking sheet.
  6. Bake the cookies for 8-10 minutes, or until they have started to turn golden brown around the edges.
  7. Remove the cookies from the oven and let them cool for a few minutes before serving.


  1. Look for vegan or dairy-free butter in the refrigerator section of most grocery stores. You can use the kind that comes in a normal butter shape or the kind in a tub. You’ll need to soften it in the microwave or in a double boiler before using it for the cookies.
  2. You can prep the dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container until you’re ready to bake the cookies.
  3. This recipe makes 2 dozen cookies. You can double this recipe, if needed.
  4. You can use coconut sugar instead of white sugar, if you prefer. But, note that the coconut sugar will give the cookies a light brown color.
  5. If you want to store your cookies, let them cool completely. Then, transfer them to an airtight container. Store them at room temperature for 2 days or up to a week in the refrigerator. You can also freeze these cookies for up to 2 months.
  6. To adapt this recipe to be suitable for rolling and cutting with cookie cutters: simply reduce the amount of vegan butter to 1/2 cup (instead of 1 cup) and reduce the flour to 2 cups (instead of 2 1/2 cups). Make the dough as directed and then form it into a disc, refrigerate it for at least 30 minutes, and then roll out and cut into shapes. Bake at 350 degrees F for about 10 minutes. Chill and then decorate as desired.


  • Serving Size: 2 cookies
  • Calories: 240
  • Sugar: 18.4 g
  • Sodium: 355.9 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 38.8 g
  • Fiber: 0.7 g
  • Protein: 3.4 g
  • Cholesterol: 15.5 mg

Keywords: dairy free cookies, gluten free dairy free sugar cookies, dairy free holiday cookies