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almond flour sugar cookies topped with white frosting and sprinkles
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Meaningful Eats

The Best Almond Flour Sugar Cookies

24 cookies
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!
Course Snack
Cuisine American
Diet Gluten Free
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

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

MAKE IT DAIRY-FREE: Use Earth Balance buttery sticks in place of the butter. Do not use more coconut oil in place of the butter or you won't get the right consistency. 
STORAGE: 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. I like keeping them in the fridge! You can also store these cookies in the freezer for up to 3 months.
RECIPE 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.

Nutrition

Calories: 153.89kcal | Carbohydrates: 9.96g | Protein: 3.08g | Fat: 12.01g | Saturated Fat: 5.23g | Cholesterol: 23.81mg | Sodium: 115.59mg | Potassium: 5.06mg | Fiber: 1.99g | Sugar: 6.84g | Vitamin A: 137.98IU | Calcium: 25.24mg | Iron: 0.53mg