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Cut Out Sugar Cookies Dairy-Free & Egg-Free


Sugar cookies and glossy royal icing easily made dairy-free and egg-free.

These cookies are perfect: soft and chewy, no spreading, with glossy vibrant icing.

See our recipe and tips below!


Holidays, celebrations, parties…

nothing says “a good time” like festive sugar cookies.

And at our house,

making sugar cookies is like baking…

AND art class all in one because my kids absolutely love decorating them.

But for a few years, as a milk and egg allergy mom, I thought these were completely out for us.

Until I discovered flax eggs.

At that moment our world was revolutionized.

Sugar cookies.

French toast.

Game on!

Vegan Sugar Cookies & Royal Icing

For a time, this recipe had disappeared from our site…

and we didn’t know until emails started coming in…

“Where is your sugar cookie recipe? It’s our favorite!”.

Ya’ll know how to make a girl feel loved.

Thanks for loving this recipe as much as we do!

Obviously, we got it back on the site,

and we hope many more food allergy families will come to love it as a safe and delicious tradition.


“The best allergy friendly sugar cookie recipe! I’ve made it twice now using the Ener-G Egg Replacer and it works great and tastes amazing! Thanks for sharing this recipe!” Elizabeth

Dairy Egg Free Sugar Cookies


1. Roll the dough out on sugar, not flour, so the cookies don’t get stiff.

2. Pull the cookies out of the oven just as they start to turn brown so they stay soft and chewy.

3. The icing recipe is conducive to both spreading AND piping.

4. For piping the icing, simply use sandwich bags with the corner snipped.

5. Corn syrup helps the icing harden and become glossy so you can stack the cookies.

6. Corn syrup also makes the color vibrant, not mute.

7. I use allergen-free and gluten-free natural food coloring that you might love! (affiliate)

vegan sugar cookie recipe


This is a little trick I love to use. 

Holidays get hectic and making cut out cookies can be time consuming. 

So splitting up your dough-making, baking, and decorating days can be super helpful. 

You can even make the dough days in advance by freezing it for later. 

To freeze sugar cookie dough, first follow the directions below for making the dough.

Also do the steps of shaping the dough into a disc, 

wrapping the disc in plastic wrap.

Instead of rolling it out and cutting next, 

put the plastic-wrapped dough in an airtight container and freeze until you are ready to bake. 

When ready to cut and bake, pull the dough from the freezer. 

Let it thaw enough to be able to roll it out. 

But don’t let it get all the way to room temperature. 

Working with cool dough is easiest. 



If you want to go ahead and bake all your cookies ahead of time but want to save some for later, 

you can opt to freeze some of the baked cookies instead of cookie dough. 

This will save you having to bake them later. 

However, make sure you freeze baked cookies without the icing. 

It will still be easy to thaw the cookie and throw on some icing when you’re ready. 

To thaw baked cookies, I flash freeze them on a cookie sheet first. 

Then I store them in an airtight container to freeze. 

Preferably, don’t use a baggy because these cookies are soft and delicate and could break in a bag. 

The protection of a container works best. 

Now let’s make that cookie dough!

sugar cookies dairy egg free


Makes Approximately 16 Cookies


2 cups flour
1/4 teaspoon salt
3/4 cup chilled, salted dairy-free butter
3/4 cup sugar
1 egg or 1 flax egg
1 teaspoon vanilla extract


Prepare 1 flax egg if using egg replacer.

In a medium bowl, combine 2 c. flour and 1/4 tsp. salt with a wire whisk.

In a large mixing bowl, cream 3/4 c. dairy-free butter and 3/4 c. sugar with an electric mixer on medium speed.

Add 1 egg or 1 flax egg and 1 tsp. vanilla to the large bowl, and beat until well blended.

Scrape down sides of the mixing bowl.

Then add the flour mixture to the large mixing bowl.

Blend on low speed just until combined. Do not over mix.

Gather dough into a ball with clean hands.

Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag.

Refrigerate one hour until firm.


Preheat oven to 325

On a SUGARED surface, roll out dough to 1/4 inch thickness.

With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets (parchment paper is great to prevent sticking). 

Bake for 13-15 minutes, pulling them out just as they start to brown and lose their shine.

Let cool 5-10 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing.

See our royal icing recipe below!


This recipe is a mini batch so you can create several different colors if you’d like.

If you just want white icing for all the cookies, you may want to 2-3x this icing recipe. 


1 cup confectioners sugar
3 teaspoons dairy-free milk
3 teaspoons corn syrup (affiliate)
1/2 teaspoon vanilla extract (affiliate)
food coloring (affiliate)


When the sugar cookies are cooled, start making your icing.

In a mixer, beat confectioners sugar and milk until smooth.

Then incorporate corn syrup and vanilla extract until icing is smooth and glossy.

This icing can be used for spreading or piping.

To pipe the icing neatly, first outline the cookie in icing. Then fill in the center. This creates nice icing borders. 

If using two colors, try this technique. First cover the cookie in one solid color. Then accent with a second color while the first is still wet. The second color will set into the first for a really cool look. 

Once the cookies are iced, let the icing harden and set before eating or storing. 

The cookies should be able to stack on one another for storing, but you can use wax paper between the cookies for good measure. 

Original Post:  12-23-10
Valentine Sugar Cookie Recipe Dairy Egg Free



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Elizabeth Kollaritsch

Wednesday 9th of February 2022

The best allergy friendly sugar cookie recipe! I’ve made it twice now using the Ener-G Egg Replacer and it works great and tastes amazing! Thanks for sharing this recipe!

Jamie Kaufmann

Tuesday 15th of February 2022

This make us so happy, Elizabeth! Thank you for sharing. xoxo


Sunday 1st of November 2020

I love this recipe! I'm new to baking allergy friendly goodies for my son. The dough kept breaking apart, and was difficult to work with. Any suggestions to help? The taste of the cookie is amazing, considering it's flax based. :) He loves the cookie, so we will stick with the recipe. We used Earth Balance, from a tub. Thank you for this recipe!

Jamie Kaufmann

Tuesday 10th of November 2020

Hi Christie, having it chilled will help with that. :) And not rolling it out too much. Hope that helps. Glad you love the taste!


Friday 16th of October 2020

Have you ever used ghee for baking??

Jamie Kaufmann

Friday 23rd of October 2020

No, we sure don't, Missy. Our allergist says it's not safe for our milk allergy. I'm sorry.


Tuesday 24th of December 2019

Hi. Any replacements for flour? I have a Gluten Free kid.

Jamie Kaufmann

Wednesday 25th of December 2019

I believe others have replaced with 1-1 gluten-free flour. Let us know if you try. :)


Sunday 8th of December 2019

What kind of sugar do you use to roll out the dough on? Powered or granulated?

Jamie Kaufmann

Wednesday 11th of December 2019

Hi Jen! It's granulated. :)

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