These almond flour sugar cookies are soft in the middle, yet crispy and buttery on the outside! Made with just 3 ingredients, they are naturally gluten free and take 12 minutes to make!
It’s no secret that I like my almond flour recipes, especially desserts. While I LOVE my almond flour cookies and almond flour muffins, when the festive season rolls around, the only thing I’ll be baking is almond flour sugar cookies.
These are a spin on my keto sugar cookie recipe but with pantry staple ingredients and of course, real sugar.
Table of Contents
- 3 ingredients. All you need is almond flour, sugar (or substitute) and butter. That is it. you don’t even need an egg to bind it together.
- Naturally gluten-free and grain-free. I promise you, I had no intentions of making these cookies any kind of diet-specific…these just happen to tick multiple boxes (like my sugar cookie bars or keto sugar cookies).
- Minimal chilling time. You can make these cookies on a whim or during the busy Christmas and holiday season.
- Perfect texture and flavor. The texture is exactly what you want in from a classic sugar cookie- Crisp and buttery on the outside and perfectly soft in the middle. They also roll out perfectly and hold their shape well, which is a must for any cutout cookie. They are pleasantly sweet and can be made with or without frosting.
What I love about this recipe is that they also roll out perfectly and hold their shape well, which is a must for any cutout cookie.
As mentioned earlier, you only need three main ingredients to make these cookies, which are:
- 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.
- 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.
- Sprinkles– Again, optional.
Find the printable recipe with measurements below.
How to make almond flour sugar cookies
Step 1- Make the dough. Start by using a hand mixer to beat the butter and sugar together until fluffy. Slowly add in the almond flour and beat everything together until it forms a consistent crumble.
Step 2- Chill. Next, use your hands to shape the crumbled dough into a small ball. Cover the ball of dough and refrigerate it for 10 minutes.
Step 3- Roll out. Now, place the refrigerated dough between two pieces of parchment paper and use a rolling pin to roll it out to around half an inch in thickness. Use a cookie cutter to cut out circular shapes.
Step 4- Bake. Finally, place the cookies onto a lined baking sheet and bake for 10-12 minutes, before removing them from the oven and letting them cool on a wire rack completely, before frosting.
Recipe tips and variations
- Use a hand mixer or a stand mixer for the very best results. I’ve tried using a bowl and spoon and they just don’t incorporate as much as I’d like.
- Do not overbake the cookies as they will continue to cook as they are cooling down.
- Do not discard excess dough after using the cookie cutter. Simply form back into a ball of dough and roll out again. Continue this process until no more dough remains.
- 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, dinasours, and hearts are all fun and kid friendly cookie cutter shapes to use.
- Add flavor extracts like vanilla extract, almond extract, or peppermint extract for some flavor changes.
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.
Frequently Asked Questions
Yes, but only for two weeks maximum. Unlike cookie dough using white or wheat-based flour, almond flour tends to become gritty and brittle.
Overbaking is the main cause of hard or brittle sugar cookies. To prevent this from happening, remove them from the oven when the edges just begin to firm up (around the 10-minute mark).
Sugar cookies and butter cookies are a little different. While sugar cookies are lighter on the outside, butter cookies are quite crumbly and dense. If you’d like a butter cookie, try shortbread cookies.
There is no real difference between cut-out cookies and sugar cookies.
More holiday cookie recipes to try
Almond Flour Sugar Cookies
- 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.
Recipe originally published October 2021 but updated to include new information for your benefit.
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