Classic Soft Dairy-Free Sugar Cookies with Roll & Cut Option


This post is part one of this month’s Kids Can Cook section by the Hatfields. Katherine and her “mama,” Sarah, enjoy baking these dairy-free sugar cookies for special occasions.

Classic Dairy-Free Sugar Cookies Recipe - A family favorite for holiday, birthday, and school parties (nut-free and soy-free)

This dairy-free sugar cookie recipe is an adaptation of my friend and neighbor Renee’s recipe from her grandmother. Renee makes a double batch of these cookies every year for our annual neighborhood Christmas party, where they are always a big hit.

But these tender, delicately-flavored, classic dairy-free sugar cookies are so good they deserve to be served more than once a year. So Katherine and I whipped up a batch for her siblings’ winter birthday party.

Classic Dairy-Free Sugar Cookies Recipe - A family favorite for holiday, birthday, and school parties (nut-free and soy-free)

Kids Can Bake Tips

This sugar cookie recipe is very simple. Children can help measure the ingredients and mix the dough. Although they might need some assistance with the hand mixer toward the end of mixing, as the dough becomes stiff.

Roll and Cut Dairy-Free Sugar Cookies Recipe

Kids can also have fun rolling and cutting the dough, if using cookie cutters, or scooping the dough, if making round cookies. And of course they can have fun making the frosting and decorating the cookies!

Roll and Cut Dairy-Free Sugar Cookies Recipe

Special Diet Notes: Classic Dairy-Free Sugar Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. We have not yet tested this recipe egg-free. But please do leave a comment if you have success with an egg replacer. Or you can enjoy this vegan sugar cookies recipe.

4.5 from 4 reviews
Classic Soft Dairy-Free Sugar Cookies
Prep time
Cook time
Total time
Everyone needs a good sugar cookie recipe for holiday, birthday, and school parties. This is our favorite dairy-free and nut-free version.
Serves: about 24 cookies
  1. Preheat your oven to 350ºF and grease a large cookie sheet.
  2. In a large mixing bowl, mix the shortening or margarine and sugar with a hand mixer on medium speed until creamy, about 2 minutes.
  3. Add the eggs and vanilla and mix until combined, about 1 minute.
  4. In a separate bowl, whisk together the flour, salt, and baking soda.
  5. Add the dry ingredients to the wet ingredients and mix well until just combined.
  6. Slowly add the milk beverage until the dough reaches the desired consistency. The dough is very stiff, so the mixer might need to be set on high towards the end of mixing.
  7. The finished dough is stiff and slightly sticky. This will not affect drop cookies. If you are rolling and cutting the cookies, the flour you use to dust the rolling pin and rolling surface will help the cookies not stick. This is a soft sugar cookie recipe, not a crunchy one.
For Drop Cookies
  1. Scoop the dough with a 1½-inch cookie scoop, and place the cookies about 2 inches apart on your prepared cookie sheet.
  2. For rounded cookies, leave the dough as is.
  3. For flatter circle cookies, gently press the tops of the cookies with the bottom of a greased drinking glass.
  4. Bake for 9 to 11 minutes, or until the tops look dry and the bottoms are lightly browned. The cookies will stay pale on the top.
For Roll and Cut Cookies
  1. Flour a cutting board or other flat surface, and roll the dough out to roughly ¼-inch thickness with a floured rolling pin.
  2. Cut the dough using your favorite cookie cutters, and place the cookies about 2 inches apart on your prepared cookie sheet.
  3. Bake for 8 to 10 minutes or until the tops look dry and the bottoms are lightly browned. The cookies will stay pale on the top.
For All Cookies
  1. Let the cookies rest on the cookie sheet for 1 minute before carefully removing them to a wire rack to cool completely.
  2. Once completely cool, you can frost them, if desired.
  3. Store the cookies in an airtight container for up to 1 week.

Key Pantry Supplies: Classic Dairy-Free Sugar Cookies

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Classic Dairy-Free Sugar Cookies Recipe - A family favorite for holiday, birthday, and school parties (nut-free and soy-free)

Want More Recipes? Enjoy the Eat Dairy Free Cookbook!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.


  1. EnerG egg replacer for the win! Used a heaping tablespoon and 4 T water instead of the two eggs. Used butter flavor Crisco too and they came out delicious!

  2. I made these cookies just now and my family loved them. The only thing I did differently was substitute sour cream for the milk, and brown sugar for white sugar. Along with an extra cap full of vanilla, and 1/2 teaspoon of syrup. They came out amazing!!

  3. Meghan Callahan on

    Hello! I decided to try this recipe with an egg replacement, and they turned out great! In a separate bowl, I combined 3 tablespoons of water, 3 tablespoons of either vegetable or canola oil, and 2 teaspoons of baking powder. Once all that is mixed, I poured it into the wet ingredients! Hope this helps the egg replacement idea!! They turned out great!!

    • Hi Meghan! I am so glad to hear this! Thank you very much for taking the time to share your egg replacement success. I know this information will be helpful for others.

  4. I just have to say that this recipe is absolutely perfect! I was hoping to decorate cookies with my students, one who has a dairy allergy, and this was my first time making cookies with shortening. They couldn’t have turned out any better! 2 Tbs of almond milk was just enough to get the right consistency (and I threw in a 1/2 tsp of almond extract). I chilled the dough for about 1/2 hour before rolling out and was able to cut immaculate shapes that held up beautifully through the baking process! I think I’m just going to use this recipe for all of my cut-outs because these cookies are delicious! Thanks for sharing!

    • Thank you so much for your kind words, Rebecca! I’m very glad to hear the cookies worked out; they’re a favorite of ours. I love the almond extract idea! And, as a parent of an allergic child, I want to thank you so much for making something all your students could enjoy. <3

  5. I followed the recipe to a t, but the dough I ended up with was so sticky I couldn’t do anything with it except make blobs. I was very frustrated.

    • I’m sorry you were frustrated, Sarah. I changed the order of ingredients so the milk is added last. This way you can add as much or as little milk to reach the desired consistency of your cookies.

  6. This cookies is really simple and simple!
    However, I would love to have some more color on this so it will look more attracting and tasty… hmm like some chocolate flour … What do you think? 🙂

  7. Pingback: Melting Snowman Cookies! A Fun, Dairy-Free Winter Recipe

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