Dairy-Free Sugar Cookie Snack

These dairy-free sugar cookie snacks are soft, chewy, and just sweet enough to satisfy your craving without overdoing it.

They’re simple to mix up, don’t need fancy ingredients, and come out golden and tender every time.

They’re perfect for when you want a quick homemade treat that’s cozy and nostalgic.

Why I Love This Recipe

I started making this when I had to go dairy-free for a few months. I still wanted that classic sugar cookie vibe—something that reminded me of holidays and slow weekends—but without the butter. After a few tweaks, this version totally hit the mark.

They’re soft and chewy, not crumbly
No chilling needed—just mix, scoop, and bake
They’re not overly sweet, so they’re perfect for snacking
You’d never guess there’s no dairy
You can dress them up with sprinkles, or leave them plain

Makes: 16 cookies
Time: 25 minutes total (10 min prep, 15 min bake)

What You’ll Need

1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup white sugar
½ cup neutral oil (like canola or vegetable)
1 large egg
2 tsp vanilla extract
1–2 tbsp dairy-free milk (like oat or almond), only if needed
Extra sugar for rolling (about 2 tbsp)

Pro Tips

Don’t overbake! Take them out when they just look set.
If your dough looks crumbly, add 1 tbsp of dairy-free milk at a time until it holds together.
Use a cookie scoop to keep them all the same size.
Roll in sugar before baking for that sweet crunchy edge.
Let them cool on the pan for 5 minutes—they finish baking there.

Tools Required

Mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop or spoon

Substitutions and Variations

Swap vanilla for almond extract for a twist
Use coconut oil for a light coconut flavor
Add sprinkles or cinnamon sugar on top
Make it gluten-free by using a 1:1 GF flour blend

Make Ahead Tips

You can freeze the cookie dough balls before baking. Just shape, freeze on a tray, and once solid, store in a zip bag. Bake straight from frozen—add 1 extra minute to the bake time.

Recipe and Instructions

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt.

Step 2: Mix Wet Ingredients

In a separate large bowl, whisk together ¾ cup white sugar and ½ cup neutral oil until smooth. Then add 1 large egg and 2 tsp vanilla extract. Whisk again until fully combined.

Step 3: Combine Wet and Dry

Add the dry mixture to the wet mixture. Stir with a rubber spatula until a soft dough forms. If too dry, add 1 tbsp dairy-free milk (up to 2 tbsp) until dough holds together but isn’t sticky.

Step 4: Scoop and Roll

Scoop about 1 tbsp of dough and roll into balls. Roll each ball in the extra sugar and place them on a parchment-lined baking sheet about 2 inches apart.

Step 5: Bake

Bake at 350°F (175°C) for 12–14 minutes, or until the edges are just golden and the centers look set but soft.

Step 6: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Leftovers and Storage

Store cookies in an airtight container at room temp for up to 5 days. You can also freeze them in a zip-top bag for up to 2 months. Let them thaw at room temp before eating.

Macros (per cookie, approx.)

Calories: 130
Fat: 6g
Carbs: 18g
Sugar: 10g
Protein: 1g

Why This Recipe Works (Quick Science)

Oil helps keep these cookies soft since it stays liquid at room temp (unlike butter, which firms up). The sugar bonds with the liquid and helps create that crisp edge, while the baking powder and soda give just enough lift to keep them from being dense.

Common Mistakes

Using too much flour – scoop and level carefully
Overmixing – just stir until combined
Overbaking – pull them out when they still look slightly soft
Skipping the sugar roll – that little crunch makes a big difference

What to Serve With

A hot mug of tea or coffee
Chilled oat milk or almond milk
Fresh berries for a light, sweet pairing
A small bowl of dairy-free ice cream if you’re feeling extra

FAQ

Can I make these without eggs?
Yes! Use 1 tbsp ground flax + 2.5 tbsp water as a substitute.

Can I double the recipe?
Totally. Just double all the ingredients and bake in batches.

Can I freeze the dough?
Yes—shape into balls first, then freeze. Bake from frozen with a few extra minutes.

Final Thoughts

These dairy-free sugar cookie snacks are easy, quick, and feel like a warm little treat whenever you need one. If you make them, leave a comment to let me know how it went or if you tried any fun twists—I’d love to hear!