These almond flour sugar cookies are crisp and buttery on the outside, yet soft in the middle! Made with just 3 ingredients, they take less than 12 minutes to make!
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
* You can use erythritol or allulose. If you use a sugar substitute, each cookie will have 2 grams 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.