Almond Flour Sugar Cookies (Perfect for Cut-Outs)
These almond flour sugar cookies roll out like classic cut-outs—soft in the center, lightly crisp on the edges, and never crumbly. They’re naturally gluten-free, made with simple ingredients, and perfect for icing + sprinkles for cozy holiday baking.
Ingredients
The Cookies:
- 2 ½ cups super-fine almond flour, spooned & leveled (I use Bob’s Red Mill)
- ⅓ cup coconut flour, spooned & leveled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ¼ cup honey
- ½ cup butter, softened
- 2 tablespoon coconut oil, solid (not melted)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional for that “almond” taste
Simple Royal Icing:
- 1 cup powdered sugar
- ½ - 1 tablespoon Water, add gradually
- Optional: ¼ teaspoon vanilla extract
- Optional: food coloring
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. Make sure there are no almond flour clumps.
- Cream butter + coconut oil: In the bowl of a stand mixer, beat the softened butter and solid (not melted) coconut oil until smooth and creamy (for about 2 - 4 mintues).
- Add sugar + honey: Add the sugar and honey and beat on high for 1 minute, until well combined. Scrape down the sides and bottom of the bowl as needed.
- Add egg + extracts: Add the room-temperature egg, vanilla extract, and almond extract (if using). Beat on medium-high for another minute, until the egg is fully incorporated and the mixture looks smooth.
- Add dry to wet: Add the dry ingredients to the mixer and mix on low until a dough forms.
- Rest the dough: Let the dough sit for 3 minutes so the coconut flour can absorb some of the moisture. The dough will be soft and may feel slightly wet — that’s normal.
- Divide + Chill: Form the dough into a ball, then divide into two portions. Flatten each into a disk and wrap tightly in plastic wrap. Chill for at least 1 hour or up to overnight. The dough will still be soft, but you should be able to roll it out straight from the fridge.
- Roll out: Place one chilled dough disk between two sheets of parchment paper and roll it out evenly to about ¼-inch thick (or slightly thicker).
- Chill rolled dough (best results): For the cleanest cut-out shapes, place the rolled-out dough (still on the parchment) onto a baking sheet and chill for another 20–30 minutes before cutting.
- Cut + bake: Cut into shapes and bake at 350°F for 6–8 minutes, depending on size (larger cookies may take up to 10 minutes), until puffed and lightly golden on the bottom.
- Make the easy icing: Whisk together 1 cup powdered sugar + ½ tablespoon water, adding a tiny splash more water as needed until it’s thin enough to pipe but not runny. Drizzle icing over itself—if it melts back in within about 10 seconds, the consistency is perfect.
- Cool completely + decorate: Let the cookies cool fully before icing and decorating with festive sprinkles. This is very important because the icing will melt off!
Notes
Use finely ground blanched almond flour. Almond meal is too coarse and will make the cookies gritty and harder to roll out.
Keep the coconut oil solid. If it’s melted, the dough will be too soft and may spread.
Don’t skip chilling. Chilling the dough before rolling and after rolling gives the cleanest cut-outs and helps the cookies hold their shape.
Dough texture: Almond flour dough is naturally softer than traditional sugar cookie dough. As long as it’s chilled and rolls cleanly between parchment, it’s ready to use.
Bake time: These cookies don’t brown much on top. Look for lightly golden bottoms and set edges to know they’re done.
Decorating: Let cookies cool completely before icing. You can change icing colors and sprinkles to make these cookies for any season or holiday.
Nutrition
Calories: 181kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 7mg | Fiber: 2g | Sugar: 10g | Vitamin A: 154IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 1mg
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