Who says dairy-free needs to be taste-free? Say goodbye to bland with our favorite Sugar Cookie Recipe, perfected over years of tinkering and taste-testing. Our friends and family love these cookies. We’ve received multiple compliments stating that they can’t tell the difference between these and cookies that use dairy. High praise.

Ingredients

These cookies are incredibly easy to make, you just need a few ingredients to get started.

Here’s what you’ll need:

Flour. Just your basic all-purpose flour will do for this recipe. We like to use King Arthur flour.

Sugar. Store bought sugar works well!

Butter. We tested nearly every store-bought dairy-free butter and can confidently say that we like Country Crock Plant Butter the best. We’re not even sponsored by them (Country Crock if you’re looking at this, we love your plant butter), that’s how good it is.

Eggs. We like to use cage-free, cruelty-free eggs. Local is best if you can get them!

Salt. Iodized or non-iodized salt both work here. We usually prefer iodized for the health benefits.

Baking Soda. Store-brand baking soda is good enough!

Baking Powder. Same as the baking soda, any baking powder will work.

Vanilla. This is the one ingredient to not skimp on. There is a huge taste difference between cheap vanilla and the more premium vanillas. Go for the best you can afford, you’ll thank us later!

How to Make Dairy-Free Sugar Cookies

Step 1: Combine your flour, baking soda and powder and salt in a medium bowl, whisk to mix and set aside

Step 2: In a separate, larger bowl (I use a stand mixer), mix together your sugar and butter until all of the butter is incorporated into the sugar. Then add your egg and vanilla, beating for about a minute at medium speed.

Step 3: Add in your dry ingredients from the medium bowl, I know folks say to slowly add it, but I’ll add in two stages, half up front and half at the end. You’re just folding in the dry ingredients, no need to mix in super well, just enough so you don’t have flour-y cookies.

Step 4: Pop your cookies in the fridge for at least 30 minutes, but the colder the better so I’ll try to leave them in for an hour or more.

Step 5: Set your oven to 350

Step 6: Take out your chilled cookies and plop them in cubes on a baking tray covered in parchment paper. I use one of those fancy airbake trays.

Step 7: Put your cookies on a middle rack in the oven for 12-15 minutes. 12 minutes for a chewier soft in the middle taste. 15 minutes for your well-baked, slightly crunchy texture lovers.

Step 8: (Optional). Pull the cookies out of the oven. Set them on the top rack for 1 minute to brown the tops slightly.

Step 9: Enjoy!

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