The Best Almond Flour Sugar Cookies! Soft in the middle and crispy on the edges. Easy to roll out and perfect for cut-outs!
Hundreds of reviewers agree these cookies are the most delicious almond flour sugar cookie recipes around! This tried-and-true recipe was originally published in 2013 and is one of my #1 recipes today!
Original photo from 2013. I thought it was very cool with the bright pink background – ha!
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. (But these cookies are equally great for any time of year. If you like to make cookies for Valentine’s Day or Halloween, this is the perfect cookie!)
I don’t use the term “the best” lightly. 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!
I originally published the recipe way back in 2013. It continues to be a reader (and family) favorite year after year!
Every holiday season thousands of people come back to this post to make this recipe! Be sure to check the comments if you have any questions about substitutions!
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. (One of the most popular recipes on my site is these almond flour chocolate chip cookies – always with great reviews!)
You also might like these amazing gluten-free sugar cookies and these gluten-free funfetti sugar cookies.
Why You’ll Love this Recipe
- Soft interior + crisp and buttery edges
- Tender crumb
- Easy to work with
- Great for decorating for holiday
- Simple ingredients
For more almond flour baked goods, try these almond flour snickerdoodles, almond flour oatmeal cookies and almond flour blondies.
You also might like this collection of gluten-free dinner recipes.
Ingredients You’ll Need
Here’s everything you’ll need to make these amazing cookies!
- Almond flour: Be sure to use blanched almond flour rather than almond meal for the right consistency. Blanched almond flour is made from almonds with the skin/tough coating removed so it’s extra fine. Almond meal is made from the whole almond and won’t create the ideal results in baking.
- Coconut flour: Grain-free flour can be hard to work with, but coconut flour makes these cookies easier to roll out and helps them bake up nice and crisp!
- Sugar: I usually use organic cane sugar in these cookies. However many commenters have reported great results using coconut sugar! A liquid sweetener like maple syrup or honey won’t work.
- Baking soda: Baking soda helps rise and lift these perfect cookies.
- Salt: Fine sea salt balances the sweetness and enhances the flavor of this gluten free cookie recipe.
- Vanilla: I always use real vanilla extract for my gluten free baking!
- Butter: You can use a dairy-free butter substitute such as Earth Balance buttery sticks to keep these cookies dairy-free. I don’t recommend using all coconut oil in place of the butter. Real butter or Earth Balance is important for the right texture.
- Coconut oil: I love using part butter and part coconut oil in cookies for a nice soft texture. I also use this trick in these favorite gluten-free oatmeal chocolate chip cookies.
- Eggs: Use room temperature large eggs to help bind the dough of these gluten free cookies.
- Almond extract: Almond extract compliments the slightly nutty flavor of the almond flour and takes these cookies to the next level of deliciousness!
Coconut Flour
I am not usually a fan of coconut flour, but it works wonderfully in this recipe. The addition of coconut flour makes these cookies easier to roll out and helps them bake up nice and crisp.
For more gluten-free Christmas cookies, be sure to try these gluten-free almond cookies, gluten-free almond biscotti, gluten-free molasses cookies and gluten-free coconut macaroons.
How to Make Almond Flour Sugar Cookies
- In the bowl of a stand mixer (or using a large bowl and hand mixer) cream together the room temperature butter, coconut oil, and sugar.
- Add the eggs, almond and vanilla 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 dry ingredients to the wet 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. Make your cut-out 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 brown. These cookies need to bake longer than a traditional sugar cookie recipe. They will stay soft and just get a little crispy, which is just what you want! Cool on a cookie sheet for 2 minutes then transfer to a cooling rack. Cool completely before frosting. Enjoy these traditional sugar cookies!
Storage Instructions
These cookies stay good for a few days! You can store these cookies (frosted or unfrosted) in an airtight container (in the refrigerator or at room temperature) for up to five days. You can also store these cookies in the freezer for up to 3 months.
Expert Tips & Tricks
- I highly recommend using Honeyville Blanched Almond Flour Super Fine Grind or Wellbee’s Super Fine Blanched Almond Flour for this recipe. I’ve also used Costco’s almond flour with great results. Be sure to use blanched almond flour rather than almond meal for the right consistency.
- To make sure these cookies turn out, scoop and kind of pack the almond flour down when measuring it.
- Chilling the dough is very key so you’re able to work with it!
- 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.
What type of almond flour?
Be sure to use blanched almond flour rather than almond meal for the right consistency. Blanched almond flour is made from almonds with the skin/tough coating removed so it’s extra fine. Almond meal is made from the whole almond and won’t create the ideal results in baking.
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I hope you enjoy these almond flour sugar cookies as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Almond Flour Sugar Cookies
Ingredients
- 1/2 cup butter ghee, or palm shortening, softened
- 1/4 cup coconut oil softened, not melted
- 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!
Notes
- I highly recommend using Honeyville Blanched Almond Flour Super Fine Grind or Wellbee’s Super Fine Blanched Almond Flour for this recipe. I’ve also used Costco’s almond flour with great results. Be sure to use blanched almond flour rather than almond meal for the right consistency.
- To make sure these cookies turn out, scoop and kind of pack the almond flour down when measuring it.
- Chilling the dough is very key so you’re able to work with it!
- 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.
If I don’t want to use any butter because of dairy intolerance, can I just avoid it and use just the coconut oil?
Thank You,
Arianna
These cookies might spread too much if you use all coconut oil. I would try using palm shortening or vegan butter in place of the butter if possible!
If anyone cannot have butter try Kerrygold
Non dairy butter an organic sugar instead of white sugar their both GREAT !! Your just getting better items with those two things
I’ve just made these, but the dough is super soft and can’t be roll into a ball. I just lumped into the plastic wrap and put it in the fridge. Hopes it turned out ok
Hi there how did they turn out after setting in the fridge? 🙂
Is it ok to skip the almond extract and use just vanilla ? and I only have almond flour with skin. It will only turn out darker right?
Yes you can just use vanilla! Almond meal (with the skins) will make these cookies have a more grainy/gritty texture, but they should still be delicious!
I made these cookies for my son who has a very rare “grass allergy”. He can’t process gluten, rice, barley, oats, etc.
Unfortunately, we couldn’t roll these out. We tried using Saran wrap, silicone mats, adding extra almond flour, and even chilling longer.
But all was not lost! I popped the dough into my cookie press and it made the MOST GORGEOUS press cookies. I am in tears as my child can enjoy a small treat for Valentine’s Day just like the other children. Thank you !
I’m so happy they turned out for you! Thanks for the sweet comment 🙂
Girlfrannd.. you know what up! These cookies look great and it looks like you have lots of other yummy cookie recipes for me to pin next! 😉
Have you ever made these using an egg replacement? I am wondering about using applesauce or another egg replacement. Any suggestions? Thanks!
How do you get the cookies so “sugar cookie white” like your pictures? I have made this recipe twice now and it tastes great but it definitely has more of a gingerbread color
Hi Paige! What kind of sugar are you using? If you would like cookies that are lighter in color I would try 1/2 cup white sugar (I use organic evaporated cane juice) and 1/4 cup brown sugar. Coconut sugar will definitely make darker cookies.
A lot of the dark pigment in a “white” cookie comes from the vanilla. Luckily there is clear vanilla you can buy! Though, you may have to look for it at a specialty baking store. Eggs can also contribute to pigment- farm eggs often have richer, dark yellow yolks. Store bought tend to be more pale. Even butter can lend to the color of the dough.
Do you have a frosting recipe that will go with this 🙂 thank u
hi! I’m just curious if these are soft/chewy cookies or if they are crunchy? I’m just starting some holiday baking research! Thanks! 🙂
I would say these cookies are more soft/chewy!
Do you think I could add cocao powder to make them chocolate? How much would you recommend?
What a great idea Shelby! I would probably add 1/3 cup of raw cacao or cocoa powder and reduce the amount of almond flour to 1 3/4 cup to start. I am going to try that myself will share the results!
I just made a batch of pumpkin shaped sugar cookies with this recipe. It was really difficult to roll out and cut because of how sticky and soft it was but I am really not a baker and assumed I’d have that issue. The cookies turned out delicious! The best part is they’re only a little sweet. Thanks for the recipe!
Pumpkin shaped cookies are a great idea! I might do that myself;) Did you chill the dough? That is super important with these. You can also roll it out on a piece of parchment if it feels soft next time. I’m glad they turned out delicious!
I am new to GF baking. Shouldn’t there be some xanthan gum in this recipe to hold them together?
Hi Jill! These cookies hold together without adding xanthan gum. Many grain-free recipes (ones made with almond and coconut flour) do not use xanthan gum. Good luck!
I was wondering how well the dough stores? Could I make this today and keep it in the freezer for a few days?
You can keep it in the refrigerator for up to 24 hours (let it come to room temperature slightly for 10-15 minutes before rolling out). Or you can freezer it in log form and cut circle cookies to bake them up. I haven’t tried freezing the dough then rolling it out to bake it so I couldn’t say how that would work for sure!
I actually froze half 9f the dough. I made this dough for halloween cookies in October, froze the other half of the dough and thawed it beginning December for our 1st batch of Christmas cookies. I took the dough out about 30 min before starting to work with it. Worked great ! I live the recipe by the way !! Merry Christmas everyone ❤
Hi! I’m new to gluten-free baking, look forward to trying this with the kids today. Would you mind sharing the frosting recipe? Maybe it’s already on the site and I overlooked it?
Yes! I used 1/2 cup ghee or butter (at room temperature), 1 1/2 cups organic powdered sugar, 1 teaspoon vanilla, and 1-2 tablespoons of almond milk. Just whip everything together with a hand mixer until it is light and fluffy. I hope the cookies turn out for you!
I want to make the cookies for my Type 1 Diabetic grandson. Is there a way to substitute the powdered sugar for a low glycemic sugar?
You can buy Swerve sugar substitute in both granulated and powdered forms. Works great for baking.
Using the aboive frosting recipe. Will the frosting harden for decoration and be stackable for a cookie tray. Or will it stay soft? Thank you!! Love your recipes. I’ve tried a bunch of the cookies.
this sounds like a great recipe!
I was wondering how many cookies this recipe makes. I don’t see a quantity anywhere in it.
Thanks for pointing that out! It should make 2-3 dozen depending on how big you cut the cookies. I’ve add that to the recipe!
Can you please provide the calories/nutrition ie: sugars carbs etc
Hey, I have calculated in Carb Manager, looks like if you make 36 cookies, its 1g net carbs, 8g fat, 2g protein, 95 net calories and 0.04g sugar 🙂 Depending on your sweetener, I used Monkfruit sweetener 😀