Almond Flour Sugar Cookies

Recipe highlights

• 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.

Ingredients needed

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.

Storage instructions

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