Almond Flour Sugar Cookies
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My almond flour sugar cookies are soft in the middle and perfectly buttery on the outside. They need just 3 ingredients and take 12 minutes to bake.
I’ve baked many classic roll-and-bake sugar cookies over the years, but my sister recently asked if I could create a gluten-free version for my nephew, who has celiac disease. I took it upon myself to develop one that held its shape, rolled easily, and tasted just as good as the original.
Instead of reinventing the wheel, I started with my classic almond flour cookies and adjusted the ratios. After at least ten test batches (I can’t believe I’m admitting that), I landed on a version that checked every box.
These almond flour sugar cookies roll out beautifully, bake up with crisp edges, and have that familiar sugar-cookie flavor- just a little more wholesome. My partner loves them piled high with frosting, but I actually think the almond flour gives them a naturally buttery richness that tastes just as good on its own.
Table of Contents
Recipe highlights
- 3 ingredients. All you need is almond flour, sugar, and butter. You don’t even need an egg to bind it together.
- Naturally gluten-free and grain-free. I promise you, I had no intention of making these cookies diet-specific… these happen to tick multiple boxes.
- Minimal chilling time. You can make these cookies on a whim or during the busy Christmas and holiday season.
What people are saying
★★★★★ – “These are the best cookies I’ve ever made! Perfect sugar cookies. My fiancé didn’t know they were almond flour. He loved them too.” – Lisa
Key Ingredients
Here are the main ingredients for my almond flour sugar cookies. The complete list with measurements is in the recipe card below.
- Almond flour. You must use blanched almond flour, not almond meal. The blanched variety guarantees a lighter crumb and a crispy exterior. Do not swap this out for coconut flour or another grain-free flour.
- Butter. Softened to room temperature but NOT melted. This helps aerate the dough, which is especially important because almond flour has no gluten to provide structure.
- Sugar OR alternative. I like using white sugar, but sugar-free and low-carb alternatives like allulose and monk fruit sweetener also work.
- Frosting. Optional, but if you like frosted sugar cookies, spread 1-2 tablespoons of your favorite cream cheese or vanilla frosting on top.
Ways I’ve changed things up
These cookies are super forgiving, and with a few tweaks, you can change up the flavor, shape, or even make them diet-friendly.
- Make them vegan by swapping out the butter for plant-based butter or vegan margarine. Opt for a vegan butter from a block, NOT a spread/tub.
- Use different cookie-cutter shapes. Christmas ornaments, dinosaurs, and hearts are all fun and kid-friendly cookie-cutter shapes to use.
- Food coloring. In testing, gel coloring worked best with the almond flour dough compared to liquid coloring. The latter actually made the dough a little soft.
- Add flavor extracts like vanilla, almond, or peppermint extract for some flavor changes.
How to make almond flour sugar cookies
Step 1- Make the dough. Beat the butter and sugar together until fluffy. Slowly add the almond flour and beat until a consistent crumble forms.
Step 2- Chill. Use your hands to shape the crumbled dough into a small ball. Cover the dough ball and refrigerate it for 10 minutes.
Step 3- Roll out. Place the refrigerated dough between two pieces of parchment paper and roll it out to about half an inch thick with a rolling pin. Use a cookie cutter to cut out circular shapes.
Step 4- Bake. Place the cookies onto a lined baking sheet and bake for 10-12 minutes. Remove from the oven and let cool completely on a wire rack before frosting.
Arman’s recipe tips
- Use a hand mixer or a stand mixer for the very best results. I’ve tried using a bowl and spoon, but they don’t incorporate as much as I’d like.
- Thickness matters. I find that cookies rolled out to about 1/2 an inch bake the best. Any thinner and the cookies brown too fast and become fragile.
- Cool completely. Sugar cookies are naturally fragile when warm, especially when made with almond flour. I suggest being super cautious and only lifting once they’ve cooled down.
- Do not overbake the cookies, as they will continue to cook as they cool down. I recommend removing them from the oven once they begin to go golden around the edges.
- Do not discard excess dough after using the cookie cutter. Form it back into a ball of dough and roll it out again. Continue this process until no more dough remains.
Frequently asked questions
Yes, but only for up to 2 weeks. Unlike cookie dough made with white or wheat flour, almond flour tends to become gritty and brittle the longer it’s frozen.
Overbaking is the main cause of hard or brittle sugar cookies. To prevent this, I recommend removing them from the oven when the edges begin to firm up (about 10 minutes).
The main reason sugar cookies fall apart is using melted butter or removing them from the pan while they are still warm. I recommend using softened butter (cooled) and not touching the cookies until they’ve cooled completely.
This is completely normal! Almond flour naturally creates a sandy dough. If it’s still feeling too hard to shape, add an extra teaspoon or two of butter or even milk.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Almond Flour Sugar Cookies
Video
Ingredients
- 1 cup almond flour
- 3 tablespoons butter softened
- 3 tablespoons sugar white or sugar substitutes
- 1 cup vanilla frosting optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, use a hand mixer to beat the butter and sugar together until fluffy. Slowly add in the almond flour until fully incorporated and a crumbly dough remains.
- Using your hands, shape the crumbled dough into a firm ball. Cover the ball of dough with plastic wrap and refrigerate it for ten minutes.
- Remove the dough from the refrigerator and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough into half an inch of thickness. Peel off the top piece of parchment paper and using a cookie cutter, cut out cookies from the dough. Place the cookies onto the baking sheet. Re-shape the excess dough back into a ball and roll it out again. Repeat the process until all the dough has been used up.
- Bake the cookies for 10-12 minutes. Remove the cookies from the oven and let them cool completely, before frosting, if desired.
Notes
- Sugar substitutes: You can use allulose. If you use a sugar substitute, each cookie will have 2 grams of net carbs.
- To store: Leftover cookies will keep at room temperature in an airtight container for up to one week. If you choose not to frost them, they will keep for two weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Looks really nice. I never tried making similar recipe.
Love your recipes.
These are the best cookies I’ve ever made! Perfect sugar cookies. My fiancé didn’t know they were almond flour he loved them too
Thanks, Lisa! 🙂
I have not made yet but do they have to be rolled? Can they be dropped & flattened?
Yes, that is fine 🙂
What a delightful cooky to eat after holiday spices and gooyness; I just want a good sugar cooky and this is it.
Looks so simple and delicious!
Oh my word, these were such delicious cookies. My little ones can’t have grains so this was perfect.
These were amazing! So easy to make and actually tasted like traditional sugar cookies! Thank you!
The nutrition part, is that with or without icing? 🙂
Without the icing 🙂
I love sugar cookies, and this is the first almond flour sugar cookie recipe that I made that wasn’t either gritty, or brittle. This was perfect.
Thanks for all the gluten free recipes
Can Xylitol be used?