Celebrate the holidays with these 5 dairy-free Christmas cookie recipes — from classic sugar cookies to chewy gingerbread, all made without milk or butter.
A Cozy Christmas, Dairy-Free and Delicious
I can still remember the sound of Nat King Cole playing in the background, the scent of vanilla in the air, and the steady clatter of mixing bowls as my mom and I stood side by side in the kitchen, elbows dusted with flour. That was our rhythm every December — baking cookies late into the night, with the windows fogged from the warmth of the oven and little paper tins lined up for neighbors.
Back then, everything had butter. And lots of it. But when my youngest, Emma, was diagnosed with a dairy sensitivity a few years ago, our cookie traditions needed a little tweaking. I’ll admit — at first, I was skeptical. Could we still make Christmas cookies without milk or butter? Would they taste like the ones I grew up with?
The answer, I learned, is a joyful yes.
Today, I’m sharing five of our family’s favorite dairy free Christmas cookies. These are the ones that get baked on snow days, wrapped in tins for teachers, and yes — left out for Santa (who, I hear, doesn’t mind a non-dairy treat now and then).
Whether you’re baking for allergies, plant-based diets, or just curious about dairy-free holiday baking, these recipes are tried, true, and full of festive flavor. And if you need a little something savory to pair with all that sweetness, you might love these festive Christmas appetizers.
Eva’s Note: One of my favorite memories is when all three of my kids tried cutting out sugar cookie shapes at the same time — chaos! There were snowmen with missing heads, upside-down candy canes, and one blob that Emma proudly called “the cookie tornado.” I wouldn’t trade that kind of memory for anything.
1. Classic Cut-Out Sugar Cookies (Dairy-Free!)
There’s something beautifully nostalgic about rolling out dough, choosing your favorite cookie cutters, and decorating sugar cookies with icing and sprinkles. These dairy free sugar cookies are soft, buttery (without actual butter!), and perfect for decorating with the kids — or sneaking straight off the cooling rack. No judgment here.
We’ve tested dozens of versions over the years, and this one is our go-to. The secret? Applesauce for moisture and just the right amount of dairy-free butter to help the cookies hold their shape when baked.
Eva’s Tip: For cut-outs that actually look like stars and snowflakes (not vague blobs), chill the dough for at least 30 minutes before rolling.
Ingredients
• 2½ cups all-purpose flour
• ¾ cup dairy-free butter (I use Earth Balance — great flavor and holds shape)
• ¾ cup sugar
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
Instructions
- Cream the butter and sugar in a large bowl until fluffy (about 2 minutes).
- Mix in the applesauce and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, mixing just until a soft dough forms.
- Divide dough in half, shape into discs, wrap in plastic wrap, and chill for 30–60 minutes.
- Preheat oven to 350°F. Roll dough on a floured surface to ¼” thick.
- Cut into shapes and place on a parchment-lined baking sheet.
- Bake for 8–10 minutes, until edges are lightly golden. Let cool completely before decorating.
Tip: Let the kids pick their own sprinkle color themes — we’ve had everything from “Frozen blue” to “Grinch green.”
These cookies are sturdy enough for frosting, mailing, or stacking into edible gift towers. And even though they’re completely dairy-free, you’d never guess from the taste.
2. Chewy Gingerbread Cookies (No Butter!)
If Christmas had a smell, I’m convinced it would be gingerbread in the oven. The warm spices, the sweet molasses, the way it fills the whole house with comfort — it’s pure holiday magic. These dairy-free gingerbread cookies are soft in the center, just the right amount of chewy, and made without a single pat of butter.
They’re my son Noah’s favorite. He says they “taste like Christmas hugs,” which might just be the highest compliment any cookie has ever received.
The key here is moisture. Molasses brings depth and chew, while a splash of almond milk keeps things tender without dairy.
Ingredients
• 2¼ cups all-purpose flour
• ½ cup dairy-free butter (I use Melt or Earth Balance)
• ½ cup brown sugar
• ⅓ cup molasses
• 1 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp almond milk
Instructions
- In a large bowl, cream the dairy-free butter and brown sugar until smooth.
- Mix in the molasses and almond milk until combined.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually stir the dry mixture into the wet ingredients until a dough forms.
- Cover and chill the dough for at least 1 hour (or overnight).
- Preheat oven to 350°F. Roll dough into 1-inch balls and place on parchment-lined baking sheets.
- Flatten slightly with your palm or the bottom of a glass.
- Bake for 9–11 minutes, or until just set. Let cool on the pan for 5 minutes before transferring.
Eva’s Favorite Spice Swap:
I sometimes add a dash of nutmeg or cardamom instead of cloves if I’m baking for younger kids — it gives a softer warmth without the sharp bite.
These cookies stay soft for days (if they last that long) and pair beautifully with hot tea, a cozy blanket, and your favorite holiday movie. I’ve even made them into sandwich cookies with vanilla frosting between — so good.
3. Chocolate Crinkle Cookies (Fudgy and Festive)
Ah, crinkle cookies — the snow-dusted beauties of the holiday cookie tray. These dairy-free chocolate cookies are rich, chewy, and full of deep cocoa flavor. The powdered sugar coating gives them that classic crinkled look, like a snowy Christmas morning.
My husband, bless his sweet tooth, calls these “Santa’s brownies in disguise.” And he’s not wrong. They’re basically brownie bites with a holiday makeover.
The dough is thick and fudgy, thanks to coconut oil, which adds richness without any butter. And if you want to get fancy, you can stir in a little espresso powder or crushed peppermint.
Ingredients
• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 cup sugar
• ¼ cup melted coconut oil (softened, not hot)
• ¼ cup almond milk
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested 5 min)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup powdered sugar (for rolling)
Instructions
- In a large bowl, whisk sugar, coconut oil, flax egg, almond milk, and vanilla until smooth.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet and stir until a sticky dough forms.
- Cover and chill for 1–2 hours (important for crinkles!).
- Preheat oven to 350°F. Scoop dough into 1-inch balls.
- Roll each ball generously in powdered sugar and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes, until crinkled and slightly firm on the edges. Cool on pan 5 minutes.
Tip: Freeze the Dough for Later
Scoop dough into balls, freeze on a tray, then transfer to a zip bag. When ready to bake, roll frozen dough in powdered sugar and pop right into the oven — just add 1–2 minutes to the bake time.
Want to try a chunkier chocolate option? These have a similar texture to our classic chocolate chip cookie variation, just with more holiday flair.
4. Thumbprint Jam Cookies (Vegan Shortbread)
There’s something so cheerful about a tray of thumbprint cookies. The golden edges, the jewel-toned centers — they just look like Christmas, don’t they?
These dairy-free thumbprint cookies are made with almond and coconut flour for a tender, buttery texture without any actual butter. Naturally gluten-free, vegan, and sweetened with maple syrup, they’re the kind of cookie you can feel good about sharing — especially in holiday boxes or with a cup of spiced tea.
Emma loves pressing the centers down with her little thumb (though I usually go back and gently fix them — she’s more enthusiasm than precision). And jam? That’s where the fun begins.
Ingredients
• 1½ cups almond flour
• ¼ cup coconut flour
• ¼ cup maple syrup
• ¼ cup coconut oil (soft, not melted)
• ½ tsp vanilla extract
• Pinch of salt
• ¼ cup fruit jam (your choice!)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In a bowl, mix almond flour, coconut flour, and salt.
- Add maple syrup, coconut oil, and vanilla, and stir until a soft dough forms.
- Roll into 1-inch balls and place on the baking sheet.
- Press your thumb or the back of a spoon into each cookie to create a well.
- Fill each well with ½ tsp of jam.
- Bake for 10–12 minutes, or until the edges are golden. Cool completely before moving.
Jam Flavors We Love
• Raspberry + vanilla — classic and bright
• Apricot + almond extract — so cozy
• Strawberry + lemon zest — light and lovely
• Blueberry + lavender — unexpected and elegant
• Fig + orange peel — for your fancy cookie boxes
Eva’s Note: I’ve been known to add a tiny bit of cardamom to the dough for a warm, spiced finish. And don’t skip the maple syrup — it adds sweetness and helps everything hold together. It’s the glue and the magic.
These are a staple in our cookie tins. I often pair them with peppermint cookies for a sweet-and-fresh duo that’s as pretty as it is delicious.
5. Peppermint Chocolate Chip Cookies
If there’s one cookie that screams holiday cheer in our house, it’s this one. These peppermint cookies (dairy-free) are crispy on the edges, chewy in the middle, and loaded with crushed candy canes and dairy-free chocolate chips. Think of them as the fun cousin of your go-to chocolate chip cookie — just dressed up for Christmas.
These are the first to disappear from our cookie plate. Noah loves sneaking the mini chips before they go in the dough, and Emma’s in charge of candy cane duty — which mostly means smashing them in a zip-top bag with a rolling pin. (Pro tip: put on some Christmas music and it becomes a full-body workout.)
Ingredients
• 1¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup coconut oil or vegan butter (softened, not melted)
• ½ cup brown sugar
• ¼ cup cane sugar
• 1 flax egg (1 tbsp flax + 3 tbsp water)
• 1 tsp peppermint extract (go easy — it’s strong!)
• ½ cup dairy-free chocolate chips
• ¼ cup crushed candy canes
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the coconut oil and both sugars until creamy.
- Add the flax egg and peppermint extract, mixing well.
- Gradually stir in the dry ingredients until just combined.
- Fold in chocolate chips and crushed candy canes.
- Scoop dough into balls and place on the baking sheet.
- Bake for 9–11 minutes, until edges are lightly golden. Cool on the pan 5 minutes.
Eva’s Note: Peppermint extract is powerful — seriously, a little goes a long way. Start with ½ tsp if you’re unsure, and taste your dough before adding more. For something similar but extra festive, try our white chocolate peppermint cookies too.
These cookies also look beautiful tucked into holiday tins — especially next to a few thumbprint cookies for color and contrast.
Make-Ahead & Storage Tips
Let’s be honest — December gets busy. Between school concerts, office parties, and wrapping everything under the sun, baking can easily get pushed aside. That’s why I’ve learned to prep early — and freeze often.
I usually start baking the first weekend of December. Not all at once, just a little here and there. I’ll make doughs in the evenings while the kids are finishing homework, freeze them in labeled bags, and then bake fresh batches on weekend mornings or after dinner when we need a cozy treat.
Here’s how I keep everything organized and stress-free:
Cookie Dough Freezing Tips
• Scoop and freeze dough balls on a baking sheet first, then transfer to a freezer-safe bag
• Label each bag with the cookie name, baking temp, and time (future you will thank you!)
• Most doughs can freeze for up to 2 months
• No need to thaw — just bake a minute or two longer
Storing Baked Cookies
• Store cookies in an airtight container at room temp for up to 5 days
• Separate soft and crisp cookies — storing them together can change the texture
• For gifting, layer cookies in a tin with parchment between each layer. Add a little tissue paper for cushion
Eva’s Note: I keep a stash of frozen gingerbread and crinkle dough in the back of the freezer — perfect for surprise guests or midweek cookie cravings. And yes, sometimes I label them “For Emergencies Only.”
Frequently Asked Questions about Dairy-Free Christmas Cookies
Q: What Christmas cookies are naturally dairy free?
A: Many traditional cookies can be made dairy-free with just a few swaps. Gingerbread is a great example — my grandmother always used oil instead of butter, even before “vegan” was a word we used in baking. Almond flour cookies, like thumbprints, are also naturally dairy-free when paired with plant-based fats like coconut oil or vegan butter.
Q: What can I use instead of butter in holiday cookies?
A: Great question — it really depends on the texture you’re going for.
• Vegan butter gives that classic flavor and structure, perfect for cut-out cookies
• Coconut oil works well in chocolate or shortbread-style cookies, adding richness
• Applesauce is a great lower-fat option for softer cookies — I was surprised how well it worked when I tested it in our sugar cookies!
Q: Can I freeze dairy-free cookie dough?
A: Absolutely! Most doughs freeze beautifully. Just shape the dough into balls or discs, place them in a freezer bag or airtight container, and label with the bake temp and time. I often make double batches and freeze half — it’s a lifesaver during the December rush.
Q: Is peppermint extract dairy free?
A: Yes — peppermint extract is naturally dairy-free, but it’s still a good idea to double-check the label just in case. Some imitation extracts may contain added ingredients. I always look for a natural, alcohol-free version when baking for little ones. And remember, start small — too much can overpower your cookies quickly!
Wrapping Up: Sweet Gifting & Cookie Pairings
Whether you’re baking for food sensitivities, plant-based diets, or just trying something new, these dairy free Christmas cookies prove that festive treats don’t need milk or butter to be delicious. Each recipe in this list has been tested in our home kitchen, tasted by my (very honest) kids, and wrapped up in tins for neighbors, teachers, and friends.
When I’m putting together holiday cookie boxes, I love mixing textures and flavors. Here’s one of my favorite combos:
• Chewy gingerbread for warmth
• Thumbprint jam cookies for color and a fruity pop
• Peppermint chocolate chip cookies for crunch and chocolate
• Plus a few of these peppermint bark cookies for good measure
Add a ribbon, a handwritten tag, and maybe a candy cane tucked in for good luck — and you’ve got a gift that feels personal and full of love.
From my kitchen to yours, I hope these recipes bring joy to your holiday season. And if you’re anything like me, you might find yourself sneaking one last cookie after the kids go to bed… with a glass of almond milk, of course.
Thanks for baking with me. Happy holidays, friend.
With love,
Eva