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!)
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.
CLICK TO PIN THIS RECIPE FOR LATER!
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.
For another sugar cookie option try these Gluten-Free Sugar Cookies!
More Almond Flour Baked Goods:
Almond Flour Chocolate Chip Cookies
CLICK TO PIN THIS RECIPE FOR LATER!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
The Best Almond Flour Sugar Cookies {Gluten-Free, Grain-Free}
Ingredients
- 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
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 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!
Shannon says
My daughter is allgirc to almonds any suggestion in making these cookies Wjat about Cassva flour
Jodie Webb says
Do you have an amount of monk fruit granules that you use?
MJ says
Hi was wondering if u could sub cream cheese for butter with this recipem?
Erin Collins says
I don’t think that would work unfortunately!
Kevin Leemon says
My mother is diabetic. Is the nutrition value for a complete batch, or just 1 cookie. Thank you.
Erin Collins says
The nutrition info is for 1 cookie!
Patricia Gaston says
Hi Erin, can I use a sugar free sugar substitute for the sugar as I am T2D and can’t use sugar ? aNY TIPS TO MAKE THEM OK IF USING NON-SUGAR ? tHANKS
Erin Collins says
I haven’t tried these with a sugar substitute myself! Sorry about that. I would search through the comments on this recipe as I think others have.
Dean says
Try granulated Allulose. It’s a 1-1/3 to 1 ratio with sugar and tastes almost exactly the same. Also, it avoids the “cooling” effect of erythritol.
Robin Wetli says
You didn’t say how much was a serving- like how many cookies by number or weight in grams.
Erin Collins says
Sorry for the confusion! The serving size is for 1 cookie if you were to make 24 cookies. So 1/24th of the dough. I hope this helps!
Anna says
What if you don’t have coconut flour?
Erin Collins says
Unfortunately this won’t work without the coconut flour. You need the combination of flours for the right texture!
Tammy says
I love this recipe and I used Kirkland brand almond flour blanched this turned out delicious!!!
Erin Collins says
That’s the kind of almond flour I use too! So glad you like the recipe 🙂
Charlene says
Hi, delicious. Just wondering how these should be stored?
Erin Collins says
I store the cookies in an airtight container at room temperature. Enjoy!
Krystal Groshong says
Will these turn out as good if I use blanched almond flour instead of the coconut flour?
Erin Collins says
No that won’t work unfortunately! You need the combination of the 2 flours for the cookies to turn out.
Dulcie says
I am looking forward to trying these out! Would you be able to give the amount of almond flour in ounces or grams?
Brenda says
These are the best almond flour sugar cookies! Winner in our house. Used Kirkland super fine akmond flour and Anthony’s coconut flour. Thanks for a great recipe. Dough is a dream to work with. Working in small pieces of dough at a time makes it super easy and the rest of dough stay cold.
Megan says
Wow! Perfect texture, buttery, crisp, slightly chewy, yet still soft on the inside. Refrigerated over night, very easy to handle and cut with cookie cutters straight out of fridge. We dipped partial cookies in melted cacao chocolate.