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dairy free sugar cookie with sprinkles with one cut open

Chewy Dairy Free Sugar Cookies

Chelsea Peachtree
These Dairy Free Sugar Cookies are soft, tender, and baked until lightly golden brown and chewy. Cut them into your favorite shapes and decorate with your favorite sprinkles, cookie icing, or colored with natural food dyes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Servings 24
Calories 116 kcal

Ingredients
  

  • 2 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 tbsp brown sugar packed
  • ¾ cup vegan butter softened (block butter is best)
  • ¼ cup plant based milk
  • 1 tsp vanilla

Instructions
 

  • Add the butter into a large mixing bowl then beat the butter with an electric or stand mixer until it is light and fluffy, approximately 45 seconds.
  • Once fluffy, add in the vanilla, white sugar and brown sugar and mix until combined. The batter will be slightly gritty.
  • Slowly add the flour, salt and baking powder and mix until combined. The batter will be on the crumbly side.
  • Slowly add in the milk and continue to mix until a soft dough forms. The dough will seem crumbly but moldable.
  • Roll the dough into a ball and wrap in plastic wrap or a place in a reusable bag and place in the fridge for one hour.
  • Once the hour is up, preheat the oven to 325 degrees F. Place parchment paper on a baking sheet, or grease a baking sheet.
  • Clean a flat surface area and spread approx. 2 tbsp of flour throughout it.
  • Place the dough ball on the floured surface. Then, using a floured rolling pin, roll your dough out until it is approx. ¼ of an inch.
  • Using your cookie cutter, cut the cookie shapes out and place them onto the greased baking sheet.
  • Once you are unable to cut your dough any further, roll it into back into a ball and re-roll it out, then cut your cookie shapes again. You may need to add more flour to the surface.
    Continue to do so until you have used all of the dough. If you are using sprinkles or colored sugar, sprinkle it on top and lightly press it in.
  • Bake for 8-10 minutes, until the cookies have fluffed up a little and turned slightly brown. They will seem a little under baked but they will firm up.
  • Let cool for 15-20 minutes. They will keep well for up to 7 days in an air tight container. You may also freeze them for up to two months.

Notes

TIPS
 
Do not overbake. These pink sugar cookies are tricky, as they do not seem perfectly baked when they are actually done cooking.
 
You will pull them out of the oven before they look totally done, then they will crisp up more while they are cooling.
 
If your edges start to brown, you have overbaked them.
 
Soften the Butter! If you bake with butter that is cold, your cookies will be hard. Over melted butter will let to soft dough that ends up all over the pain.
 
Remove your vegan butter from the fridge about 30 minutes prior to baking to make sure it is not too soft or too hard. If you cannot cut your butter, it is too hard. If it is melting off your knife, it is too soft.

Nutrition

Calories: 116kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 91mgPotassium: 15mgFiber: 1gSugar: 9gVitamin A: 270IUCalcium: 15mgIron: 1mg
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