These almond flour sugar cookies are soft in the middle, yet crispy and buttery on the outside! Made with just 3 ingredients, they are naturally gluten free and take 12 minutes to make!
Almond Flour Sugar Cookies
It’s no secret that I like my almond flour desserts. While I LOVE my almond flour cookies and almond flour muffins, when the festive season rolls around, the only thing I’ll be baking are almond flour sugar cookies.
If I haven’t made it glaringly obvious, I love my almond flour recipes. My favorite desserts all use this fabulous flour, and it has transformed my baked goods and taken them to another level. This is the case for this almond flour sugar cookie recipe which is, in my opinion, absolutely perfect.
The texture is exactly what you want in a sugar cookie- Crisp and buttery on the outside and perfectly soft in the middle. They also roll out perfectly and hold their shape well, which is a must for any cutout cookie. They are pleasantly sweet and can be made with or without frosting.
What I love about this recipe is that it needs just 3 ingredients and just ten minutes of chilling time- No wasting time waiting for the dough to firm up here.
How do you make almond flour sugar cookies?
- Almond flour– You must use blanched almond flour, not almond meal. The blanched variety guarentees a lighter crumb and a crispy exterior.
- Butter– Softened to room temperature but NOT melted.
- Sugar OR alternative– White sugar or keto alternatives, like allulose or erythritol can be used.
Start by using a hand mixer to beat the butter and sugar together until fluffy. Slowly add in the almond flour and beat everything together until it forms a consistent crumble. Next, use your hands to shape the crumbled dough into a small ball. Cover the ball of dough and refrigerate it for 10 minutes.
Now, place the refrigerated dough between two pieces of parchment paper and use a rolling pin to roll it out to around half an inch in thickness. Use a cookie cutter to cut out circular shapes.
Finally, place the cookies onto a lined baking sheet and bake for 10-12 minutes, before removing them from the oven and letting them cool completely, before frosting.
Tips to make the best almond flour Christmas cookies
- Use a hand mixer or a stand mixer for the very best results.
- Do not overbake the cookies as they will continue to cook as they are cooling down.
- Do not discard excess dough after using the cookie cutter. Simply form back into a ball of dough and roll out again. Continue this process until no more dough remains.
Dietary and flavor variations
- Make them vegan! Swap out the butter for plant based butter or vegan margarine. Opt for a vegan butter from a block, NOT a spread/tub.
- Skip the sugar. Keep these cookies keto friendly by using allulose or erythritol.
- Add some frosting and decorations. Add 1-2 tablespoons of vanilla or cream cheese frosting on the cooked and cooled cookies, then add some sprinkles and chocolate chips.
- Use different cookie cutter shapes. Christmas ornaments, dinasours, and hearts are all fun and kid friendly cookie cutter shapes to use.
Storing and freezing gluten free sugar cookies
- To store: Leftover cookies will keep at room temperature in an airtight container for up to one week. If you choose not to frost them, they will keep for two weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
More holiday cookie recipes to try
Frequently Asked Questions
Overbaking is the main cause of hard or brittle sugar cookies. To prevent this from happening, remove them from the oven when the edges just begin to firm up (around the 10-minute mark).
Sugar cookies and butter cookies are a little different. While sugar cookies are lighter on the outside, butter cookies are quite crumbly and dense. If you’d like a butter cookie, try shortbread cookies.
There is no real difference between cut-out cookies and sugar cookies.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, use a hand mixer to beat the butter and sugar together until fluffy. Slowly add in the almond flour until fully incorporated and a crumbly dough remains.
Using your hands, shape the crumbled dough into a firm ball. Cover the ball of dough with plastic wrap and refrigerate it for ten minutes.
Remove the dough from the refrigerator and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough into half an inch of thickness. Peel off the top piece of parchment paper and using a cookie cutter, cut out cookies from the dough. Place the cookies onto the baking sheet. Re-shape the excess dough back into a ball and roll it out again. Repeat the process until all the dough has been used up.
Bake the cookies for 10-12 minutes. Remove the cookies from the oven and let them cool completely, before frosting, if desired.
TO STORE: Leftover cookies will keep at room temperature in an airtight container for up to one week. If you choose not to frost them, they will keep for two weeks.
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Sodium: 36mg | Potassium: 4mg | Fiber: 1g | Vitamin A: 52IU | Calcium: 13mg | Iron: 1mg | NET CARBS: 9g