Easy Dairy-Free Christmas Sugar Cookies
Updated: Sep 1
Easy Dairy-Free Christmas Sugar Cookies (with Citrus & Chocolate Doughs)
If you are looking for a reliable, dairy-free Christmas sugar cookie recipe that holds its shape and stays soft in the middle, this recipe is a holiday staple.
What makes this recipe unique is that one batch yields two different festive flavours: bright citrus vanilla and rich chocolate orange. While the dough needs at least two hours in the fridge to chill properly, the hands-on prep and baking time take under 20 minutes.
Recipe Overview
Prep time: 15 minutes
Chilling time: 2 hours (or overnight)
Bake time: 8–9 minutes per tray
Total yield: Approx. 30 cut-out cookies (depending on cutter size)
Dietary: Dairy-free, vegetarian
Ingredients
Base Cookie Dough
130g dairy-free spread/plant butter
100g caster sugar
1 large egg
260g plain flour (plus extra for dusting your work surface)
1 tsp vanilla extract
1 tsp baking powder
Zest of 1 orange
Zest of 1 lemon
1/2 tsp lemon extract or flavouring
Chocolate Orange Dough Add-in
15g cocoa powder
Juice of 1/2 an orange
Easy Citrus Glaze
1 cup (approx. 120g) icing sugar
Juice of the remaining 1/2 orange (adjust to desired thickness)
Step-by-Step Instructions
1. Make the Citrus Base Dough
In a large mixing bowl, beat the dairy-free spread, sugar, and egg together using a whisk or electric hand mixer until smooth and creamy.
Add the vanilla extract, lemon flavoring, orange zest, and lemon zest.
Stir in the baking powder, then gradually add the plain flour, mixing until a soft, cohesive dough forms.
2. Split into Two Flavors
Divide the dough evenly in half.
Form the first half into a smooth disk, wrap tightly in clingfilm, and set aside. This is your Citrus Vanilla Dough.
Place the remaining dough back in the bowl, add the 15g cocoa powder and the juice of 1/2 an orange, and mix until the color is uniform and fully combined. Wrap this Chocolate Orange Dough in clingfilm.
Place both dough disks in the fridge to chill for at least 2 hours (or overnight).
3. Roll and Cut
Preheat your oven to 180°C (350°F / Gas Mark 4) and line 2–3 large baking trays with baking parchment.
Lightly dust your work surface with flour. Unwrap the chilled citrus dough and roll it out to an even thickness of about 0.5 cm (1/4 inch).
Cut out shapes using your favorite Christmas cookie cutters and place them on the lined trays, leaving 2–3 cm of space between them to allow for slight spreading.
Gather the dough scraps, re-roll, and cut more cookies until the dough is used up. Repeat this process with the chilled chocolate dough.
4. Bake and Cool
Bake for 8–9 minutes, until the cookie edges are just slightly golden.
Remove from the oven and transfer the cookies to a wire rack to cool completely before decorating.
5. Glaze and Decorate
In a small bowl, whisk the icing sugar with the remaining orange juice until you achieve a smooth, spreadable glaze.
Drizzle or spread the icing over the cooled cookies. Let the icing set for 15–20 minutes before serving.
Baker’s Tips & Customisations
Chill time is crucial: Do not skip the 2-hour chilling step. Chilled dough prevents the dairy-free fat from melting too quickly in the oven, ensuring your Christmas shapes keep their crisp edges.
Flavour swaps: If you prefer warm spices over citrus, substitute the lemon flavoring and zest with 1 teaspoon of ground cinnamon, mixed spice, or almond extract.
Make-ahead friendly: You can make both dough disks up to 48 hours in advance and keep them chilled in the fridge until you are ready to bake.
Storage: Store cooled, decorated cookies in an airtight container at room temperature for 3–4 days. They will stay tender and soft in the middle with a light crunch on the outside.
Have you made these for your holiday cookie box? Drop a comment below with your favourite cutters or flavour variations!
I hope life is treating you well.
Take care.
