Almond Flour Sugar Cookies (Soft Cut-Outs)

Soft cut-out almond flour sugar cookies with icing and sprinkles.

Almond Flour Sugar Cookies (Soft Cut-Outs)

These almond flour sugar cookies roll out like classic cut-outs and hold their shape in the oven. They're soft in the center, lightly crisp at the edges, and naturally gluten-free and grain-free. Perfect for decorating with icing and sprinkles for Christmas or any holiday.

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 2

Serving cookies

Ingredients

The Cookies:

2 ½ cups super-fine almond flour, spooned and leveled (I use Bob's Red Mill)
⅓ cup coconut flour, spooned and leveled
½ teaspoon salt
½ teaspoon baking soda
½ cup granulated sugar
¼ cup honey
½ cup butter, softened NOT melted
2 tablespoons coconut oil, solid (not melted)
1 large egg, room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract, optional

Easy Powdered Sugar Icing:

1 cup powdered sugar
½ to 1 tablespoon water, added gradually
¼ teaspoon vanilla extract, optional
Food coloring, optional

Instructions

Mix the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. Break up any clumps of almond flour with the whisk or your fingers.
Beat the butter and coconut oil: Add the softened butter and solid coconut oil to a stand mixer. Beat on medium speed for 2 to 4 minutes, until smooth and creamy with no lumps.
Add the sugar and honey: Add the sugar and honey. Beat on high for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula so everything mixes evenly.
Add the egg and extracts: Add the egg, vanilla, and almond extract (if using). Beat on medium-high for 1 minute, until the mixture looks smooth.
Make the dough: Add the dry ingredients and mix on low speed just until a soft dough forms and you don't see any dry flour. Don't overmix.
Let the dough rest: Let the dough sit in the bowl for 3 minutes. This gives the coconut flour time to soak up moisture. The dough will still feel soft, and that's normal!
Shape and chill: Divide the dough in half. Shape each half into a ball, flatten it into a disk about 1 inch thick, and wrap it tightly in plastic wrap. Chill in the fridge for at least 1 hour or up to overnight.
Roll out the dough: Place one disk between two sheets of parchment paper. Roll it out evenly until it's about ¼ inch thick. Keep the other disk in the fridge until you need it.
Chill again: Slide the rolled dough, still between the parchment, onto a baking sheet. Chill for 20 to 30 minutes. This second chill keeps your shapes from spreading.
Preheat the oven: Preheat the oven to 350°F while the dough chills.
Cut out the cookies: Peel off the top sheet of parchment. Cut out your shapes right on the bottom sheet, then peel away the extra dough around them. Space the cookies about 1 inch apart. Gather the scraps into a ball and chill them to roll out again.
Bake: Bake for 6 to 8 minutes (up to 10 for larger cookies). They're done when they look puffed and the bottoms are lightly golden. The tops will still look pale, so don't wait for them to brown.
Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Make sure they're completely cool before icing, or the icing will melt.
Make the icing: Whisk the powdered sugar with ½ tablespoon of water. Add more water a few drops at a time until the icing is smooth and thick but still pipeable. To test it, drizzle a little back into the bowl. If the line disappears in about 10 seconds, it's ready.
Decorate: Spread or pipe the icing onto the cooled cookies. Add sprinkles right away, while the icing is still wet, so they stick.

Notes

Almond flour: Use super-fine blanched almond flour. Almond meal is too coarse and makes the cookies gritty.

Coconut oil: Keep it solid. Melted coconut oil makes the dough too soft, and the cookies spread.

Chilling: Chill before and after rolling for the cleanest shapes.

Doneness: The tops won’t brown much, so look for lightly golden bottoms and set edges.

Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. See the post for freezing instructions.

Nutrition

Course Dessert

Cuisine American

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