I always loved those soft, thick sugar cookies with the bright pink frosting from the grocery store bakery.
Once I stopped eating dairy, finding a good version became almost impossible to track down.
Most bakery cookies rely heavily on regular butter for both the cookie base and the sweet topping.
That is why I created these dairy free pink frosted sugar cookies, so anyone avoiding milk products can enjoy them again.
They turn out very soft, cakey, and sweet, especially after sitting in the fridge for a little while.
Why This Recipe Is a Keeper
Melt-in-Your-Mouth Softness – Adding cornstarch creates an ultra-tender texture that stays soft and cakey instead of hard or crumbly.
Bakery Style Flavor – A drop of almond extract paired with sweet vanilla gives you that classic, gourmet bakery cookie taste.
One Hundred Percent Dairy Free – Plant-based butter and creamy oat milk make this treat totally safe for anyone avoiding dairy.
Thick and Chewy Center – Using an extra egg yolk guarantees every single thick bite stays wonderfully rich and soft.
Here’s What You’ll Need
For the Cookies
- 1 cup Dairy Free Butter, Softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Almond Extract
- 2 3/4 cups All Purpose Flour
- 2 tbsp Cornstarch
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
For the Pink Frosting
- 1/2 cup Dairy Free Butter, Softened
- 2 1/2 cups Powdered Sugar
- 2 tbsp Unsweetened Oat Milk
- 1/2 tsp Almond Extract
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Salt
- 1 to 2 drops Pink Gel Food Coloring
How to Make It
Step 1
In a large bowl, beat the butter and sugar for 3 minutes until light and fluffy. Beat in the egg, egg yolk, vanilla and almond extract until smooth.
Step 2
Whisk the flour, cornstarch, baking powder and salt in a separate bowl, then mix into the butter mixture on low just until a soft dough forms.
Step 3
Scoop the dough into 1/4 cup balls and flatten each one into a thick disc about 3/4 inch tall. Place on a parchment-lined tray and chill for 30 minutes.
Step 4
Preheat the oven to 350°F and transfer the chilled dough discs to parchment-lined baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes, until puffed and set but still pale on top.
Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Step 5
For the frosting, beat the butter, powdered sugar, oat milk, almond extract, vanilla and salt for 2-3 minutes until smooth and fluffy. Add the food coloring a drop at a time until you get a soft pastel pink.
Step 6
Spread a thick layer of frosting over each cooled cookie with an offset spatula, swirling the top. Refrigerate for 30 minutes and serve chilled for that soft, bakery style bite.
Recipe Tips
Choose Stick Butter Instead of Tub Margarine
From my experience, you should always use block-style dairy-free baking sticks rather than spreadable butter from a tub.
Tub butters contain extra water that will cause your cookies to spread thin and turn greasy in the oven.
Baking sticks have the proper fat balance to give you thick cookies and a smooth, fluffy frosting.
Pull Them Out Before They Brown
You’ll get the best results if you remove the cookies from the oven while the tops and edges are still pale.
If you wait for golden edges, the cookies will dry out and lose that tender, melt-in-your-mouth bakery bite.
The cookies should look puffed and dry on top, and they will finish setting up right on the hot baking sheet.
Keep the Formed Discs Cold
I’ve found that baking the dough discs while they are thoroughly chilled is the key to keeping them tall.
Dairy-free butter melts faster than regular butter, so warm dough will spread flat across the sheet.
Keep the tray in the fridge right up until the exact moment you slide it into the preheated oven.
What to Make Next
- Dairy Free Bakery Style Chocolate Chip Cookies
- Dairy Free Birthday Cake Ice Cream
- Dairy Free Funfetti Birthday Cake
- Dairy Free Peach Cobbler Cookies
- Dairy Free Vanilla Buttercream Cupcakes
Popular Questions
Can I leave out the almond extract?
Yes, you can easily swap the almond extract for an equal amount of pure vanilla extract.
This is a great option if you need to keep the recipe completely nut-free, and your cookies will still taste delicious.
Dairy Free Pink Frosted Sugar Cookies
Equipment
- electric mixer
- offset spatula
Ingredients
- 1 cup Dairy Free Butter, Softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Almond Extract
- 2 3/4 cups All Purpose Flour
- 2 tbsp Cornstarch
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Dairy Free Butter, Softened
- 2 1/2 cups Powdered Sugar
- 2 tbsp Unsweetened Oat Milk
- 1/2 tsp Almond Extract
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Salt
- 1 to 2 drops Pink Gel Food Coloring
Instructions
- In a large bowl, beat the butter and sugar for 3 minutes until light and fluffy. Beat in the egg, egg yolk, vanilla and almond extract until smooth.
- Whisk the flour, cornstarch, baking powder and salt in a separate bowl, then mix into the butter mixture on low just until a soft dough forms.
- Scoop the dough into 1/4 cup balls and flatten each one into a thick disc about 3/4 inch tall. Place on a parchment-lined tray and chill for 30 minutes.
- Preheat the oven to 350°F and transfer the chilled dough discs to parchment-lined baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes, until puffed and set but still pale on top. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter, powdered sugar, oat milk, almond extract, vanilla and salt for 2-3 minutes until smooth and fluffy. Add the food coloring a drop at a time until you get a soft pastel pink.
- Spread a thick layer of frosting over each cooled cookie with an offset spatula, swirling the top. Refrigerate for 30 minutes and serve chilled for that soft, bakery style bite.