The Best Almond Flour Sugar Cookies! Soft in the middle and crispy on the edges. Easy to roll out and perfect for cut-outs!
Holiday baking just isn’t complete without making sugar cookies!
One of my favorite Christmas traditions is making Christmas cookies in all different holiday shapes and decorating them with colored icing and sprinkles.
My toddler is also a big fan of this tradition!
I don’t use the term “the best” lightly. These sugar cookies really are amazing! I have tried several sugar cookie recipes since going gluten-free and this one is my favorite.
These are made with almond flour, which gives the cookies a delicious taste and keeps them soft. Soft is definitely a requirement when it comes to sugar cookies.
Almond flour cookies are awesome because they are soft, without being doughy. (The most popular recipe on this site is my Almond Flour Chocolate Chip Cookies – always with great reviews!) You also might like these amazing gluten-free sugar cookies.
I added coconut flour so the cookies would roll out easily and crisp up on the edges.
These cookies roll out like a dream and hold their shape really well during baking. They are crispy and buttery on the outside, and soft on the inside.
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Sugar cookies are wonderful for lots of holidays throughout the year. I love making heart cookies on Valentine’s day and pumpkins on Halloween.
These sugar cookies would also make a great base for fruit pizzas during the summer.
These cookies are lightly sweet and delicious by themselves.
I have to stop myself from eating them all plain right out of the oven! You can dust them with sprinkles before baking, or top them with jam, chocolate-hazelnut spread, or frosting afterwards. Really the sky is the limit.
I plan on making these cookies again next week and decorating them for Santa! Enjoy!
Notes on this recipe:
I highly recommend using Honeyville Blanched Almond Flour Super Fine Grind or Wellbee’s Super Fine Blanched Almond Flour for this recipe.
While I love Bob’s Red Mill for other flours, their almond flour is grainy and doesn’t work as well here.
To make sure these cookies turn out, scoop and almost pack the almond flour down when measuring it.
Additionally when rolling and cutting the dough, work quickly so the dough stays cold.
I like rolling it out in-between sheets of parchment paper dusted with coconut flour.If you have trouble cutting them out, try rolling out the dough then placing it in the freezer for 10 minutes before cutting the shapes out.
Finally – DO NOT substitute the coconut flour for more almond flour. The dough really needs to coconut flour to hold together.
More Almond Flour Baked Goods:
Almond Flour Chocolate Chip Cookies
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The Best Almond Flour Sugar Cookies {Gluten-Free, Grain-Free}
Ingredients
- ½ cup butter, ghee, or palm shortening, softened
- ¼ cup softened coconut oil
- ¾ cup sugar*
- 2 eggs
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 ¼ cups blanched almond flour, scoop and slightly pack it down when you measure it
- ½ cup coconut flour
Instructions
- In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
- Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
- Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is ¼ thick. I like laying it on a piece for parchment paper and placing another sheet on top to roll it out. Or you may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.
- Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.
- Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!
Janet says
Is the butter salted or unsalted?
Erin Collins says
I use salted!
Michelle Alcalde says
Can you still make these without the almond extract? I don’t have any
Jam says
Love this recipe! I used Splenda rather than sugar and tried 1 batch with peppermint extract rather than almond. Probably the best low-carb cookies I’ve made. They do tend to be slightly dry, but that might be the trade-off from Splenda.
Molly says
Oh my gosh, these are the best! Get this, I used this recipe to make traditional Linzer cookies ( shortbread cookie spread with jam, topped w/another cooker with a small cutout so the jam shows through, dusted with powdered sugar). My whole extended family loved these! Preferred them over the traditional recipe we had used for eons! Buttery, so light, and SO much easier than the linzer gluten free recipe’s that require SO many ingredients ( like xanthum gum, and 5 kinds of “flours”! CHRISTMAS IS SAVED! Can’t thank you enough!
Kristin Schrader says
Love these cookies! What is the frosting recipe that you use that is in the picture? That would wonderful to have attached to the cookie recipe:) Thank you so much for this great recipe they are our favorite!!!
Charee McWilliams says
Do you have suggestions on a substitute for the coconut oil? Looking forward to making these.
Erin Collins says
You can use more butter or organic palm shortening in place of the coconut oil!
Claribel says
Delicious ! My kids helped me make these sugar cookies we used the exact recipe except the almond extract Bc I didn’t have any . They were so good we just sprinkled decorative sprinkles and it was enough the sweetness with a nice cold glass of milk . I can’t believe how good almond flour and coconut flour were so tasty for baking . Such a healthier option. Thank you
Donna says
I don’t really like the taste of gluten free cookies but these are delicious! I was wondering if you can freeze them after they are baked and decorated?
Erin Collins says
Yes these cookies freeze great! You can place them in an airtight container or Ziploc bag and freeze for up to 3 months.
Cathie Purdon says
Have you tried using the dough in an electric or manuel cookie press?
Erin Collins says
I haven’t tried that myself! I’d be interested to know how it works though!
Veronica Jahnke says
Can I use equivalent amount of almond flour in place of the coconut flour?
Erin Collins says
Unfortunately that won’t work. Coconut flour and almond flour have very different properties and the dough wouldn’t be the right texture.
Paige Ostgaard says
How long will this dough last in my refrigerator?
Erin Collins says
The dough will last up to 2 days. I hope you enjoy the cookies!
Adrianna says
These are my go-to sugar cookies now! They are so good! I use royal icing to decorate them, and I have found that the cookies are a bit too sweet when using 3/4 cup sugar like in your recipe. I’ve been doing a heaping 1/2 cup of sugar and they are so yummy!
Patricia Lyons says
Could I please have the receipe for frosting on these cookies