Soft sugar cookies with thick frosting have always been one of my favorite bakery treats.

Most store bought versions are made with regular butter and milk, which makes them impossible to enjoy if you avoid dairy.

That is why I created these dairy free soft frosted sugar cookies that taste just like the classic ones.

They turn out super tender, thick, and sweet, without needing any real dairy at all.

You can bake them for a birthday party or just keep them in the kitchen for a simple afternoon treat.

Why This Recipe Is a Keeper

Melt-in-Your-Mouth Texture – Dairy-free yogurt and cornstarch make these treats ultra-soft, tender, and thick just like classic bakery cookies.

Incredible Bakery Taste – A hint of almond extract mixed with rich vanilla gives every single bite that authentic store-bought flavor.

True Lofthouse Copycat – You get the famous soft bite and sweet frosting experience completely free from any real dairy.

Fluffy Dairy-Free Frosting – Whipped with creamy oat milk, this sweet pink topping spreads thick and sets up with zero fuss.

Here’s What You’ll Need

For the Cookies

1/2 cup Dairy Free Butter, Softened
1 cup Granulated Sugar
1 Large Egg
1/2 cup Plain Unsweetened Dairy Free Yogurt
2 tsp Vanilla Extract
1/4 tsp Almond Extract
2 3/4 cups All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

For the Frosting

1/2 cup Dairy Free Butter, Softened
2 1/2 cups Powdered Sugar
2 tbsp Unsweetened Oat Milk
1 tsp Vanilla Extract
2 drops Pink Gel Food Coloring
3 tbsp Rainbow Sprinkles

How to Make It

Step 1

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

Step 2

In a large bowl, beat the dairy free butter and sugar for 2-3 minutes until pale and fluffy. Beat in the egg, dairy free yogurt, vanilla and almond extract until smooth.

Step 3

Add the dry ingredients and mix on low speed until a soft, slightly sticky dough forms. Cover and chill for 1 hour, which makes the dough easy to shape and keeps the cookies thick.

Step 4

Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 2 tablespoon balls, place them 2 inches apart and press each one into a 1/2 inch thick disc with the bottom of a glass.

Step 5

Bake for 9-11 minutes, until the cookies are puffed and set but still pale with no browning. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

Step 6

For the frosting, beat the dairy free butter until creamy, then add the powdered sugar, oat milk, vanilla and pink food coloring. Beat for 2-3 minutes until light, fluffy and smooth.

Step 7

Spread a thick layer of frosting over each cookie and top with sprinkles right away. Let the frosting set for 30 minutes, then store airtight, since the cookies get even softer by the next day.

Recipe Tips

Use Stick Butter Instead of Tub Spreads

I always recommend using solid baking sticks rather than dairy-free margarine from a tub. Tub varieties have a higher water content that will cause your cookie dough to spread out too thin.

Stick butter gives the cookies the rich texture they need to stay thick and tender.

Do Not Skip the Chilling Time

Dairy-free butter softens much faster than regular dairy butter at room temperature. If you bake warm dough, the cookies will melt flat instead of staying soft and pillowy.

From my experience, giving the dough a full hour in the fridge keeps the shape nice and thick while it bakes.

Flour the Bottom of the Glass

This dough is naturally soft and can stick easily when you press it down. I’ve found that dipping the bottom of your drinking glass into a little flour before each press stops it from tearing the dough.

You can also use a small square of parchment paper between the glass and the dough ball to get a smooth, even top.

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