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Almond Flour Sugar Cookies - A Saucy Kitchen

Almond Flour Sugar Cookies – A Saucy Kitchen

Almond flour and coconut flour make for the BEST gluten free sugar cookies with slightly crispy edges and soft, chewy centres. Preparation is a no brainer – once your dough is mixed, roll out and chill before cutting into shape for cookies that don’t spread in the oven. | Gluten Free + Dairy Free Option


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Almond Flour Sugar Cookies frosted on a plate

Since it’s pretty clear to me that you guys LOVE almond flour cookies (my almond flour chocolate chip cookies are a good testimony to that) these almond flour sugar cookies felt like a natural fit to make this December.

These cookies are:

✔️ soft and chewy on the inside
✔️ crisp and crunchy on the outside
✔️ 100% grain/ gluten free – made with a combination of almond and coconut flour
✔️ sweet and buttery without being too over-the-top
✔️ the perfect bake to make this holiday season






How to Make these Almond Flour Sugar Cookies

Prep for these almond flour sugar cookies can be broken down into three main steps:

  1. Make the dough – Beat together the butter and sugar, then add the egg, yolk and vanilla. Add the dry ingredients then mix until a soft dough forms.
  2. Roll & chill – Once you’ve got your dough, divide it between two sections and roll on a piece of baking paper until it’s about 1/4 inch thick. Stack the rolled dough on top of each other then chill in the fridge.
  3. Cut & bake – After chilling your dough, cut into shapes and then bake in the oven. Make sure you leave at least an inch of space in between each cookie. They won’t spread too much, but leave a little room to be safe.
Almond Flour Sugar Cookies collage

Why roll then chill?

I learned this tip from Sally’s Baking Addiction while looking through here sugar cookies recipe.

Two reasons:

  1. It’s easier! If you were to chill your dough before you roll it, the dough would be much more difficult to roll because it’s so cold. Rolling it first while room temp is fast and painless.
  2. In my testing I found that cookies that came from rolled then chilled dough kept shape in the oven much better.

Can I skip the coconut flour or replace it with something else?

I don’t recommend swapping or skipping the coconut flour here. The coconut flour is important for achieving the slightly soft texture and the easy to roll out dough. Without any coconut flour to balance out the almond your cookies will be much harder and crisper. While they may still taste great, they’re not what you’re usually looking for when it comes to sugar cookies.

Can I make these dairy free?

You can use a dairy free butter in place of the butter if you wish to make these dairy free. Coconut oil will also work to an extent but your dough will likely spread more in the oven so it’s not ideal.

Can I freeze these cookies?

Yes! You can freeze both the baked cookies and unbaked cookies.

  • To freeze the dough: freeze it separated in two sections before rolling them dough out. Make sure to wrap up the dough tight in plastic wrap and then seal the wrapped dough in a freezer safe bag. Dough will keep well in the freezer for 3 months. To defrost, leave the dough in the fridge overnight to thaw. Once thawed, roll out the dough and proceed with the recipe normally from there.
  • To freeze the baked cookies: I recommend freezing the cookies unfrosted. Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. 
Almond Flour Sugar Cookies unfrosted in a pile

Final Tips

Chilling the dough is mandatory.

  • This is an essential step. If you don’t chill your dough for a long enough time, your cookies will spread too much in the oven. Still delicious, but not great for sugar cookies.

Watch your cookies closely towards the end of their bake time.

  • Almond flour browns quickly. These cookies can easily go from pale white to golden brown in NO time. Make sure you keep an eye on your cookies towards the end so that you can pull them out at the right time. The darker the cookies the crispier they will be so keep that in mind too so you can get the right texture for you.

Flour your surface with a cheap flour.

  • Almond and coconut flour can be pricey and possibly difficult to buy depending on where you live. Instead of using almond or coconut flour to dust your surfaces (to prevent sticking as you roll things out) use a cheaper flour like all purpose gluten free flour or rice flour.
Almond Flour Sugar Cookies frosted with snowflake sprinkles

Enjoy!

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Yield: 15-20

Smokey Sweet Potato Chocolate Chili pin graphic frosted with sprinkles

Almond flour and coconut flour make for the BEST gluten free sugar cookies with slightly crispy edges and soft, chewy centres. Preparation is a no brainer – once your dough is mixed, roll out and chill before cutting into shape for cookies that don’t spread in the oven.

Prep Time
15 minutes

Cook Time
11 minutes

Additional Time
45 minutes

Total Time
1 hour 11 minutes

Ingredients

  • 1/2 | 113 g butter, salted or unsalted, softened to room temperature
  • 3/4 cup | 150 g white caster sugar
  • 2 teaspoons | 10 ml vanilla extract
  • 1 egg + 1 egg yolk
  • 2 3/4 cups | 265 g almond flour
  • 1/3 cup | 37 g coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Optional Buttercream Frosting

  • 1/2 cup | 113 g butter softened to room temperature
  • 1 cup powdered/icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk – add if you need a thinner, easier to spread frosting

Instructions

  1. In a large mixing bowl, with an electric or stand mixer, beat together the butter and sugar on high until smooth and creamy – about 2 minutes.
  2. Add the egg, egg yolk and vanilla extract and beat another 1 minute.
  3. Add the dry ingredients: almond flour, coconut flour, baking powder and salt and mix until a soft, slightly sticky dough forms.
  4. Divide the dough into two equal parts. Place each section of dough on a lightly floured (see note) piece of baking paper and roll out into 1/4 inch thickness. Transfer one of the roll out sections of rolled out cookie dough to a large baking sheet. Lightly dust the top of the dough with flour, then carefully place the second section of rolled out dough on top and cover with plastic wrap or foil. Place the dough in the fridge and leave to chill for at least 45 minutes and up to two days.
  5. Once fully chilled, preheat the oven to 350°F/180°C. Line or lightly grease a couple of large baking sheets. Remove the top section of dough from the bottom and place each section on a flat surface. Begin cutting your dough into shapes with your cookie cutters and carefully transfer to your prepared baking sheets. Leave about an inch of space in between each cookie. Re-roll and continue cutting the cookies from the leftover scrapes until all your dough is used up.
  6. Place each tray in the oven and bake for 9-11 minutes until the edges and lightly goldened. Keep in mind that smaller cookies will bake closer to 9-10 minutes and larger cookies will bake in 10-11 minutes. Almond flour browns quickly so watch your cookies towards the end.
  7. Enjoy your cookies as is or frost with your choice of icing or frosting. Baked cookies will keep 1-2 weeks.

Optional Buttercream Frosting

  1. Beat together the butter and sugar together until fluffy. Add the vanilla extract. If your frosting feels too thick and difficult to spread, add 1 teaspoons vanilla extract.

Notes

  • Almond and coconut flour can be pricey and possibly difficult to buy depending on where you live. Instead of using almond or coconut flour to dust your surfaces (to prevent sticking as you roll things out) use a cheaper flour like all purpose gluten free flour or rice flour.

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