These dairy-free sugar cookies are made with coconut oil and vegan butter to give them a super soft and fluffy texture. They are rolled in sugar before baking which makes them so pretty with a glistening, crackly top. They are delicious! I guarantee you and your family will love these cookies.
Cookies are good ALL year-round, but these sugar cookies make an especially good holiday treat for Christmas and New Year's Day. Cookies please everyone, especially ones that are this tasty and fluffy!
Unlike most sugar cookies, these are dairy-free! You need less than 10 ingredients to make them and only 20 minutes of your time. They're super easy. Even the most beginner bakers can make these without a problem!
- white whole wheat flour - this recipe uses white whole wheat flour instead of all-purpose flour. This is a simple way to incorporate more nutrients into the cookies because whole wheat flour has more protein and fiber.
- baking powder -baking powder is one of the leavening agents used in the cookies to help them rise.
- baking soda - baking soda is the second leavening agent that helps the cookies become so fluffy!
- salt - salt balances the flavors in the cookies and keeps them from being too sweet.
- vegan butter - this is what gives the cookies moisture and softness!
- coconut oil - coconut oil is used alongside vegan butter to add moisture and provide some healthy fatty-acids that most sugar cookies lack.
- cane sugar - you can use cane sugar or any granulated sugar for this recipe.
- egg - the egg binds the ingredients together and adds texture to the cookies.
- vanilla extract - this is important to add extra flavor and dimension to the taste.
All of these ingredients are straightforward and easy to find in stores. You probably have most of them at home already!
Equipment You Need
You only need two pieces of equipment to make these dairy-free sugar cookies. I'm almost certain you have them in your kitchen already!
- Large Baking Sheet
- Electric Mixer (or Stand Mixer)
That's it, seriously! Be sure to use a non-stick baking sheet or grease the pan with non-stick cooking spray instead. You can also line the baking sheet with parchment paper if you prefer.
Both an electric mixer and stand mixer work well for creaming the butter, coconut oil, and sugar. I used an electric mixer, but using the paddle attachment on your stand mixer works too.
How to Make The Cookies
I'll say it again. These cookies are SO easy and so quick to make! That's one of the best things about this recipe. The cookie dough does not need chilled, which means the cookies are mixed and baked so fast that you can eat them within a half-hour!
STEP 1: Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray or line with parchment paper.
STEP 2: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
STEP 3: Cream butter, oil, and sugar. In a separate bowl, use an electric mixer or stand mixer to beat together the vegan butter, coconut oil, and cane sugar for 1-2 minutes or until light and fluffy.
STEP 4: Add egg and vanilla. Then add the egg and vanilla extract to the bowl and continue beating until you have a smooth and light mixture.
STEP 5: Slowly add flour. In small increments at a time, add the flour mixture into the creamed butter and sugar. Mix on low-medium speed until incorporated. Adding the flour in small increments makes it easier to mix and prevents those flour explosions in your kitchen. Mix until a dough forms.
STEP 6: Scoop the dough. Use a small cookie scoop to scoop the cookie dough into small balls. They should be about the size of a golf ball.
STEP 7: Roll in sugar. Before placing the cookies on the baking sheet, roll them in extra cane sugar. This will give them a glistening top as they bake and some extra flavor.
STEP 7: Bake the cookies. They should bake for 10-11 minutes in the oven, or until they have spread a bit and have some cracks on the tops.
TIP: Let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack or separate plate. This will allow them to set up and makes them easier to handle without breaking. You can enjoy them warm or wait for later!
These sugar cookies are dairy-free, but there are other substitutions you can make. I've added notes on substitutions to make things easy for you and to ensure the cookies turn out well with the changes.
- Vegan Sugar Cookies - I have not tried making these cookies vegan, so unfortunately I don't recommend making substitutions in this way. Here is a good vegan cookie recipe that you can try instead!
- Refined Sugar Free Sugar Cookies - To make these sugar cookies cookies refined sugar free, you can use coconut sugar instead of cane sugar. Just be aware that the cookies will be a deeper brown color from the sugar.
- Flour - Instead of using white whole wheat flour, you may use whole wheat pastry flour or all-purpose flour. All of them will work!
- Butter - If you're not dairy-free, you can use regular butter instead.
- Coconut Oil - If you don't want to use coconut oil in the cookies, you can use 1 cup of butter instead of ½ cup and omit the coconut oil.
If you try making the dairy-free sugar cookies with substitutions, please let me know how they turn out for you. I am always working on improving the recipes and making them more accessible for those with other dietary needs.
Sugar Cookie Variations
There are plenty of different ways to make these sugar cookies. Try some of these variations to make them even more fun!
- Add Sprinkles - This is my favorite! Roll your cookie dough balls in colored sugar crystals or add sprinkles on top for some color. This is especially great for the holiday season and an easy way to make your cookies more festive and celebratory!
- Cutout Sugar Cookies - You can roll the dough out on a lightly floured surface and make cutout cookies with this recipe as well. If you do this, only use 2 cups flour in the cookie recipe to account for the extra flour incorporated during the rolling process. We don't want dry cookies! The less you roll the dough, the softer they will be.
- Cinnamon Sugar Cookies - Mix ½ cup sugar with 1 tablespoon ground cinnamon and roll your cookie dough balls in this mixture for the best cinnamon sugar cookies! You can also add 1-2 teaspoons of ground cinnamon into the dry ingredients for a cinnamon flavored cookie.
- Thinner Sugar Cookies - If you want your cookies to spread more in the oven and become "flatter," use only 2 cups flour in the recipe. They will be less fluffy and more thin and spread out.
- Sugar Cookies with Icing - Consider adding a vanilla icing to the sugar cookies. Just mix ¾ cup powdered sugar with ½ to 1 tablespoon unsweetened nut milk and drizzle the icing over the cookies. Check out this recipe for more tips on icing cookies!
Which variation is your favorite? Or did you come up with something else that worked out well? Let me know by leaving a comment at the end!
Storing And Freezing The Cookies
Keep the sugar cookies in an airtight container on the counter for 5-7 days. This prevents them from drying out too much and becoming hard.
To freeze the cookies, place them in an airtight container and they can keep in the freezer for 30-60 days. Thaw the cookies on the counter for an hour or two before enjoying them again.
Frequently Asked Questions
No. These are dairy-free sugar cookies, but they are not vegan due to the egg in the recipe.
Yes! Using coconut sugar in the recipe makes these sugar cookies refined sugar-free. Just be aware that the cookies will be a darker brown color if you use coconut sugar.
No, these are not gluten-free sugar cookies. The cookies are made with white whole wheat flour which includes gluten.
Yes, absolutely! You can create a simple icing by mixing ¾ cup powdered sugar with ½ to 1 tablespoon of nut milk. Drizzle this over the cookies for some extra sweetness and decoration!
Yes. Use 1 cup coconut oil in the recipe and omit the vegan butter if you prefer. The taste may be slightly different, but the cookies will still bake nicely.
More Dairy-Free Recipes
If you made these cookies, I'd love to know what you think! Please consider leaving a review below or tag me on Instagram with a photo so I can see how they turned out. For more dairy-free baking, check out these favorites!
Dairy Free Sugar Cookies
- Cookie Sheet
- Electric or Stand Mixer
- 2 ¼ cups white whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan butter softened
- ½ cup coconut oil solid
- 1 cup cane sugar or granulated
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup cane sugar for rolling the cookies
- Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray or line with parchment paper.
- Whisk together the white whole wheat flour, baking powder, baking soda, and salt in a medium bowl until combined. Then set aside.2 ¼ cups white whole wheat flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, use an electric or stand mixer to beat the vegan butter, coconut oil, and cane sugar until smooth and fluffy. This takes 1-2 minutes.½ cup vegan butter, ½ cup coconut oil, 1 cup cane sugar
- Add the egg and vanilla extract and beat until creamy and well combined.1 egg, 1 teaspoon pure vanilla extract
- In small incremenets, add the flour mixture to the bowl and mix until fully incorporated. Remember to scrape the sides of bowl.
- Use a cookie scoop to form the dough into small balls. Roll them in cane sugar for a decorative and delicious top. Place them on the cookie sheet 1-2 inches apart.½ cup cane sugar
- Bake the cookies for 10-11 minutes. They should spread a bit and have crackly tops. Allow them to cool on the pan for a few minutes before transferring to a plate or cooling rack.