Soft Dairy Free Sugar Cookies (No Chilling Needed)
These soft dairy free sugar cookies are perfect for decorating, and you don’t even need to chill the dough. They hold their shape while baking, with a tender crumb and a hint of vanilla.
With just a handful of pantry staples and no butter or milk, they come together quickly whenever a craving strikes. The edges turn faintly golden while the centers stay pillowy, exactly what you want in a classic cutout cookie.
Why These Dairy Free Cookies Work
The blend of solid coconut oil and a spoonful of cornstarch keeps them soft for days, without any of the greasiness you sometimes get from oil-based cookies. The dough is easy to roll and cut, and it doesn’t spread into a shapeless blob.
When you pull the sheet from the oven, the snowflakes and stars still look like snowflakes and stars. That alone makes them the cookie I reach for every holiday.
Ingredients
- 2 ¼ cups (280g) all-purpose flour: spooned and leveled, not scooped.
- 2 tbsp cornstarch: for a melt-in-the-mouth crumb.
- 1 tsp baking powder: gives just enough lift.
- ½ tsp salt: balances the sweetness.
- ¾ cup (150g) granulated sugar: pure white sugar keeps the dough pale.
- ½ cup (120ml) refined coconut oil, solid but scoopable: use refined for a neutral taste; unrefined will taste faintly of coconut.
- 1 large egg, at room temperature: helps the dough bind without milk.
- 2 tsp vanilla extract: the backbone of sugar cookie flavor.
- ½ tsp almond extract (optional): adds that classic bakery note.
Variations / Substitutions
- Dairy-free butter: swap the coconut oil for equal amounts of solid dairy-free butter sticks. The cookies will spread slightly more and have a richer flavour.
- Citrus: replace the almond extract with the finely grated zest of 1 lemon or orange for a bright, fresh spin.
- Sprinkles: press dairy-free sprinkles onto the cut shapes just before baking for a confetti look.
If you love a chocolate version, try my Dairy Free Double Chocolate Cookies.
How To Make Soft Dairy Free Sugar Cookies
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the 2 ¼ cups flour, 2 tbsp cornstarch, 1 tsp baking powder, and ½ tsp salt until no lumps remain.
The cornstarch coats the flour proteins, stopping them from forming too much gluten. That’s the secret behind the cookie’s soft, tender bite.
Step 2: Cream the Coconut Oil and Sugar
In a large bowl, beat the ½ cup solid coconut oil with the ¾ cup sugar using a hand mixer. Start on low to avoid a sugar cloud, then increase to medium speed and beat for about 2 minutes.
The mixture will look sandy at first, then gradually turn pale and fluffy. Properly creamed fat and sugar trap tiny air pockets that give the baked cookie a finer crumb.
Step 3: Add the Egg and Flavorings
Crack in the 1 egg, then pour in the 2 tsp vanilla and the optional ½ tsp almond extract. Beat on medium speed until the mixture is smooth and a shade lighter in colour, around 1 minute.
Stop the mixer and scrape down the bowl with a spatula to catch any streaks of coconut oil hiding at the bottom. The wet mixture will seem thick and a bit glossy, and that’s exactly how it should look.
Step 4: Bring the Dough Together
Pour the dry ingredients into the wet in two additions, mixing on low each time just until the flour disappears. Dump the crumbly mass onto a clean work surface and gently press it together with your hands to form a smooth dough.
The dough might look slightly shaggy at first, but it will hold its shape when squeezed. If it feels too dry, add 1 teaspoon of plain non-dairy milk at a time and knead it in, though you likely won’t need it.
Step 5: Roll, Cut, and Bake
Lightly flour your surface and rolling pin, then roll the dough to an even ¼ inch (6 mm) thickness. Cut out shapes with a floured cutter and transfer them to the prepared baking sheets, leaving about an inch between each cookie.
Bake one sheet at a time on the middle rack for 8 to 10 minutes, until the edges are barely golden and the tops look set. Let the cookies rest on the hot sheet for 3 minutes before moving them to a wire rack—they firm up as they cool. Serve them plain, dusted with powdered sugar, or with a drizzle of dairy-free icing once fully cool.
A Few Tips for Perfect Dairy Free Sugar Cookies
- Use refined coconut oil: if you want zero coconut taste. Unrefined oil works, but the cookies will have a faint tropical note that can clash with vanilla.
- Don’t overwork the dough. Once the flour is combined, stop mixing. Overhandling develops gluten and makes tough cookies.
- Gather and press the scraps together gently, then re-roll one time only. Chill the second batch of cutouts for 10 minutes if the dough feels sticky, which helps them hold sharp edges.
- Dip the cutter in flour: often so the shapes release cleanly and keep their definition.
Bake times by thickness:
| Dough thickness | Bake time |
|---|---|
| ¼ inch (6 mm) | 8 to 10 minutes |
| ⅜ inch (1 cm) | 10 to 12 minutes |
Storing Leftover Cookies
Keep the completely cooled cookies in an airtight container at room temperature. They stay soft for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a zip-top bag for up to 3 months. You can also freeze the raw dough disc wrapped tightly in plastic; thaw it overnight in the fridge before rolling.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Wrap the disc tightly and refrigerate for up to 2 days. Let it sit at room temperature for about 10 minutes to soften slightly before rolling.
Why did my cookies come out hard?
They likely baked a minute or two too long. Pull the sheet from the oven when the edges just start to colour; the cookies will set and soften as they cool.
Can I use this dough for slice-and-bake cookies?
Absolutely. Shape the dough into a 2-inch-thick log, wrap it, and chill until firm. Slice into ¼-inch rounds and bake as directed.
How do I make these gluten-free?
Swap the all-purpose flour for an equal weight of a 1-to-1 gluten-free flour blend that contains xanthan gum. The texture will be a bit more crumbly, but the cookies still hold their shape.
What dairy-free icing works with these?
Stir together 1 cup of powdered sugar with 1 to 2 tablespoons of your favourite non-dairy milk and a splash of vanilla. Drizzle or spread it over the fully cooled cookies.
Soft Dairy Free Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment. Whisk flour, cornstarch, baking powder, and salt.
- Beat coconut oil and sugar until pale and fluffy, about 2 minutes.
- Add egg, vanilla, and almond extract and beat until smooth, scraping the bowl.
- Gradually mix in the dry ingredients until just combined, then press the dough together by hand until it forms a smooth ball.
- Roll dough to ¼ inch thick on a floured surface, cut shapes, and place on sheets. Bake 8 to 10 minutes until edges are barely golden. Cool on the sheet for 3 minutes, then transfer to a wire rack.
