Dairy Free Sugar Cookies

These classic cut-out cookies are soft in the center, just barely golden at the edges, and completely irresistible — and they happen to be made without a single drop of dairy. Dairy free butter stands in seamlessly for the traditional kind, creaming up just as fluffy and delivering that rich, buttery flavor you expect from a great sugar cookie. The dough chills for at least an hour, which makes it easy to roll out cleanly and cut into whatever shapes you like — stars, hearts, seasonal favorites, you name it. Pulling them from the oven while the centers still look slightly underdone is the secret to that tender, melt-in-your-mouth texture once they cool. The simple two-ingredient icing — powdered sugar and dairy free milk — sets up beautifully firm and takes food coloring like a dream, so decorating is genuinely fun. With 24 cookies per batch, this is the kind of recipe you bring to a party, a school event, or a holiday cookie swap without anyone suspecting a thing. Once you have this dough in your rotation, it's hard to imagine going back to any other version.

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