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!)
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.
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!
Note: 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!
Make sure to use tight almost packed scoops when measuring the almond flour for this recipe.
- 1/2 cup butter, ghee, or palm shortening, softened
- 1/4 cup softened coconut oil
- 3/4 cup sugar*
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 1/4 cups blanched almond flour(scoop and slightly pack it down when you measure it)
- 1/2 cup coconut flour
- 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 1/4 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!
I've consistently gotten the best results with these cookies using 3/4 cup white sugar (I use evaporated cane juice). You can substitute 3/4 cup coconut sugar, but the dough will be slightly softer.
Update 11/15 - I highly recommend using Honeyville or Digestive Wellness 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.