I still remember the first Christmas I had to bake dairy free Christmas cookies. My sister-in-law had just found out she was lactose intolerant, and I panicked a little at the thought of holiday baking without real butter. Would the cookies turn out dry? Would they even taste like Christmas?
Three batches (and a few kitchen disasters) later, I landed on the recipe I’m sharing with you today. Nobody at the table could tell these apart from the “regular” ones, and it’s been a permanent fixture in my holiday baking ever since — along with everything I’ve learned about decorating, buying, and storing dairy free cookies over the years. If you’re new to baking without dairy, my dairy free cookie recipe guide is a great place to start alongside this one.
Why You’ll Love This Recipe
- Soft and buttery texture – no dry, sandy crumb that falls apart
- Easy to decorate – the dough holds its shape well after baking
- Freezer-friendly – make the dough or the baked cookies ahead of time
- Perfect for Christmas parties – holds up well on a dessert table for hours
- Kid-friendly – simple enough for little hands to help cut and decorate
- Easily made vegan – one small swap and you’re set
If you’ve been searching for the best dairy free Christmas cookies that actually taste like the ones you grew up with, this is the recipe I’d hand to a friend.
🍪 Recipe Card
Dairy Free Christmas Cookies
Soft, buttery sugar cookies that are 100% dairy free and perfect for decorating.
| Prep Time | 20 minutes (+ 1 hour chilling) |
| Cook Time | 10 minutes |
| Total Time | 1 hour 30 minutes |
| Bake Temperature | 350°F (175°C) |
| Yield | 24 medium cookies (or about 40 mini cookies, 12 large cookies — yield depends on cutter size) |
| Category | Dessert |
| Cuisine | American |
| Diet | Dairy Free |
| Equipment | Mixing bowl, mixer, rolling pin, cookie cutters, baking sheet |
Ingredients
Dry:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet:
- 1 cup dairy free butter (softened, room temperature) or ¾ cup neutral oil
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Whisk flour, baking powder, and salt together in a bowl.
- Beat the softened dairy free butter (or oil) with the sugar for about 2-3 minutes, until pale and fluffy. This step incorporates air into the dough, which is what gives the cookies their soft texture.
- Add the egg and vanilla, mixing until fully combined and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain — overmixing at this stage can make the cookies tough. Wrap the dough and chill for at least 1 hour.
- On a lightly floured surface, roll the dough to about ¼-inch thickness and cut into your favorite Christmas shapes, re-rolling scraps as needed. Thicker cookies stay softer, while thinner cookies turn out crisper around the edges — roll accordingly based on which texture you prefer.
- Place cookies on a lined baking sheet, spaced about 1 inch apart, and bake for 8-10 minutes, until the edges are just barely golden. Oven Tip: If using a convection (fan) oven, reduce the temperature to 325°F (165°C) and start checking the cookies 1-2 minutes earlier, since fan ovens bake faster.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Nutrition (per cookie, estimated)
| Calories | Fat | Carbs | Sugar | Fiber | Sodium | Protein |
|---|---|---|---|---|---|---|
| 110 | 5g | 15g | 6g | 0.3g | 65mg | 1g |
Nutrition values are estimates only and may vary depending on ingredient brands, substitutions, and serving size.
Ingredient Notes
- Dairy free butter: Stick-style butter works better than spreadable tubs, since it helps the cookies hold their shape while baking.
- Vanilla extract: Adds warmth and enhances the buttery flavor, especially important in dairy free baking where you’re missing that natural richness.
- Flour: Spoon and level the flour into your measuring cup instead of scooping directly from the bag — scooping packs in extra flour and leads to dense cookies. King Arthur Baking has a great visual guide if you want to see the technique in action.
- Sugar: Regular granulated sugar works best here; it helps the edges crisp slightly while keeping the center soft.
- Ingredient temperature: For the best texture, use room-temperature eggs and softened dairy free butter. Cold ingredients don’t cream together as well and can create a denser cookie.
Best Dairy Free Butter Brands
| Brand | Best For |
|---|---|
| Miyoko’s | Rich, buttery flavor |
| Earth Balance | Budget-friendly, widely available |
| Country Crock Plant Butter | Reliable for baking |
| Flora Plant Butter | UK availability |
| Nuttelex | Australia availability |
Baker’s Tips Before You Start
I usually make the dough the night before decorating day, because chilled dough is much easier to roll and holds its shape better in the oven. A few other things I’ve learned the hard way:
- If your dough feels too sticky to roll, don’t add more flour – pop it back in the fridge for 15 minutes instead.
- Chilling the dough for the full hour matters more than people think – it’s the difference between cookies that hold their shape and cookies that spread into blobs.
- I’ve tested this recipe with three different dairy free butter brands over the years, and each produced slightly different results – some richer, some slightly greasier. If your first batch doesn’t turn out exactly right, it’s usually the butter brand, not your technique.
Dairy Free Sugar Cookies with Oil – Should You Use Oil Instead of Butter?
This is probably the question I get asked most, so let’s settle it.
Dairy free butter gives you that classic, rich flavor closest to traditional cookies. Oil, on the other hand, gives you a slightly softer, more tender bite – and honestly, it’s more forgiving if you’re new to dairy free baking, since there’s no risk of the “butter” separating or behaving strangely.
If you’re going the oil route, coconut oil (refined, so it doesn’t taste like coconut) or a neutral oil like avocado or vegetable oil both work well. My rule of thumb: use about ¾ cup of oil for every 1 cup of butter the original recipe calls for, since oil is 100% fat while butter contains some water. For a full oil-based recipe, check out my dairy free sugar cookies recipe, which is built specifically around this method.
Common Mistakes to Avoid
- Skipping the chilling time – this is the #1 reason cookies spread too much in the oven
- Adding too much flour – makes the dough tough instead of tender
- Overbaking – these cookies should look slightly underdone in the center when you pull them out; they firm up as they cool
- Decorating warm cookies – the icing will slide right off
- Using melted butter – always start with softened, not melted, dairy free butter, or the dough will be too soft to roll
Recipe Variations
This dough is a great base for a few different flavors and dietary needs:
- Vegan version – swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water); for a dough built vegan from the ground up, try my vegan cookie dough recipe
- Gluten-free version – use a 1:1 gluten free flour blend
- Chocolate version – replace ¼ cup of flour with cocoa powder
- Lemon flavor – add 1 tablespoon lemon zest to the wet ingredients
- Peppermint flavor – add ½ teaspoon peppermint extract along with the vanilla, inspired by my chocolate mint cookie recipe
- Sprinkle version – mix holiday sprinkles directly into the dough before chilling
How to Decorate Dairy Free Sugar Cookies
Decorating is where a lot of people get stuck, because most royal icing recipes call for meringue powder or egg whites plus milk. The dairy free swap is simple: just replace any milk in your icing recipe with a plant-based milk like almond, oat, or soy – the icing sets exactly the same way.
A couple of things I’ve learned through trial and error:
- Let cookies cool completely before icing, or the icing will slide right off
- Use a piping bag with a small round tip for outlining, then “flood” the center with slightly thinner icing for that smooth, professional finish
- Let decorated cookies sit uncovered for a few hours before stacking, so the icing has time to fully harden
Decorating Ideas for Christmas Shapes
This dough cuts beautifully into classic holiday shapes:
- Snowflakes
- Christmas tree
- Gingerbread shapes
- Candy cane
- Santa hat
- Reindeer
- Stars
- Bells
Best Icing Colors for Christmas Cookies
If you’re deciding on a color palette, these classic holiday tones always work well together:
- Red
- Green
- White
- Gold
- Silver
Serving Suggestions
Dairy free Christmas cookies pair well with:
- Almond milk
- Hot chocolate (made with your favorite dairy free milk)
- Coffee
- Tea
- A holiday dessert platter alongside other festive treats
Perfect for Cookie Exchanges
If you’re planning to bring cookies to a holiday cookie exchange, this recipe checks every box:
- Travels well – sturdy enough to survive a car ride without breaking
- Doesn’t crumble – holds together even after a few days
- Easy to decorate – simple shapes look great with minimal icing work
- Stays fresh – holds its texture for close to a week
- Freezer-friendly – bake ahead and pull from the freezer as needed
Holiday Baking Timeline
Planning ahead makes holiday baking so much less stressful. Here’s roughly how I time mine out:
| When | What to Do |
|---|---|
| 3 months before | Freeze the dough |
| 3 days before | Bake the cookies |
| 1 day before | Decorate |
| Serving day | Store airtight and serve |
Store-Bought Dairy Free Christmas Cookies (For Busy Days)
Some years, baking from scratch just isn’t in the cards – and that’s okay. Here are a few popular options that are often labeled dairy free, but always double-check the ingredient list before purchasing, since formulas can change:
- Enjoy Life – nearly all their cookies are dairy free and free from common allergens
- Simple Mills – several of their crunchy cookie varieties are dairy free
- Oreo (original) – technically dairy free, though made in a facility that also processes milk. They are not certified dairy free, so they may not be suitable for people with a severe milk allergy.
- Tesco Free From range (UK) – widely available dairy free Christmas cookies during the holiday season
- Woolworths Free From (AU) – similar seasonal dairy free options
While this recipe is dairy free, always check ingredient labels carefully if baking for (or buying for) someone with a milk allergy, since manufacturing practices and “may contain milk” warnings can vary by brand and season. The FDA’s guide to reading food labels and FoodAllergy.org’s label-reading breakdown are both good resources if you’re shopping for someone with a milk allergy.
Personally, I bake when I have the time and lean on store-bought when the holidays get chaotic – and honestly, nobody’s ever complained either way. For more scratch-made options, my cookies without milk roundup covers several more everyday favorites beyond just Christmas cookies.
Storage & Make-Ahead Tips
- Dough: wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months
- Baked, undecorated cookies: store in an airtight container at room temperature for up to a week
- Decorated cookies: best stored in a single layer, or with parchment between layers, for up to 5 days
- Can they be frozen after baking? Yes – undecorated cookies freeze well for up to 3 months in an airtight container
- How to thaw them: leave frozen cookies at room temperature for about an hour before serving or decorating
- Best container: an airtight container with parchment paper between layers works best to prevent sticking
- Should icing be added before freezing? I don’t recommend it – decorate after thawing for the cleanest results, since icing can crack or sweat during the freezing process. For more make-ahead dough tips, see my dedicated dairy free cookie dough guide.
Troubleshooting
Why is my dough sticky? Usually because the butter or oil was too warm, or the dough hasn’t chilled long enough. Pop it back in the fridge for 15-20 minutes.
Why are my cookies hard? This is typically from overbaking, or from adding too much flour while rolling out the dough.
Why did my icing crack? This usually happens if the icing was applied too thick, or if the cookies were moved before the icing fully set.
FAQs
Are these cookies also egg free or vegan? Not as written, but you can swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to make them fully vegan.
Can I freeze the dough? Yes – wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before rolling.
What’s the best dairy free butter brand? I’ve had the most consistent results with Miyoko’s and Earth Balance, though availability depends on where you’re located – see the brand table above for more region-specific options.
Why are my cookies spreading too much? This usually means the dough wasn’t chilled long enough, or your dairy free butter was too soft when you started mixing.
Can I make these gluten free too? Yes, a 1:1 gluten free flour blend works well as a substitute in this recipe, though the texture will be slightly more delicate.
Can I decorate these cookies in advance? Yes. Decorate them 1 to 2 days before serving and store them in an airtight container once the icing has fully hardened.
Can I make these at high altitude? At altitudes above 3,000 feet, try reducing the sugar slightly and increasing the oven temperature by about 15-25°F to help the cookies set before spreading too much. King Arthur Baking’s high-altitude guide is a solid resource if you want more detailed adjustments for your specific elevation.
Reader Success Tips – Before You Bake
✔ Chill the dough ✔ Measure flour correctly (spoon and level) ✔ Don’t overbake ✔ Cool completely before icing ✔ Store airtight
Final Thoughts
Dairy free doesn’t mean flavor free, and it definitely doesn’t mean you have to skip out on Christmas cookie traditions. This dairy free sugar cookie recipe has become a permanent fixture in my dairy-free holiday baking every December, right alongside hot chocolate and a good holiday movie.
Print this recipe for your holiday baking binder, or save it for your annual Christmas cookie exchange.
If you try this recipe for your dairy free cut-out cookies or festive dairy free cookies this season, I’d love to hear how it turned out:
- Leave a comment below
- Rate the recipe
- Share a photo of your decorated cookies
- Pin this recipe for later so it’s easy to find next holiday season
Happy baking, and see you back here for more holiday baking and festive desserts all season long.