Almond Flour Sugar Cookies

These Almond Flour Sugar Cookies are a delicious, gluten-free twist on the classic holiday favorite. Buttery, light, and perfectly sweet, they’re ideal for decorating and make a beautiful (and healthier) addition to your Christmas cookie tray. Whether you’re cutting them into festive shapes or enjoying them plain, they’re easy to make and hard to resist.

Why You’ll Love This Recipe

Made with almond flour, these sugar cookies are naturally gluten-free, soft with a tender crumb, and packed with nutty flavor. With no chilling required beyond a simple dough rest, the recipe is straightforward and ideal for beginners and seasoned bakers alike. They’re perfect for decorating with icing and sprinkles or enjoying plain with a cup of tea. And best of all? They store and freeze well, making them a great make-ahead treat for the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups almond flour

• 1 teaspoon baking soda

• 3/4 cup butter, softened (not melted)

• 3/4 cup cane sugar or erythritol (monk fruit sweetener)

• 2 large eggs, room temperature

• 1/2 tablespoon pure vanilla extract

• All-purpose flour or coconut flour, for dusting and rolling

Optional Icing and Decorations:

• 1 cup icing sugar

• 2 tablespoons cold water

• Sprinkles of choice

Directions

1. In a large bowl, whisk together almond flour and baking soda until no lumps remain.

2. In a separate bowl, beat softened butter and sugar using an electric mixer until creamy.

3. Add eggs and vanilla extract and beat again until fully combined (do not overmix).

4. Stir in the almond flour mixture using a spatula until a sticky dough forms.

5. Divide the dough into two equal balls. Flatten into discs, wrap in plastic wrap, and chill in the refrigerator for 2 hours or the freezer for 1 hour.

6. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

7. Dust your work surface and rolling pin generously with all-purpose or coconut flour. Unwrap one dough disc at a time and roll out to about 1/3-inch thickness.

8. Cut out cookie shapes with your favorite cookie cutters. Carefully transfer to the prepared baking sheets, leaving 2 inches of space between cookies.

9. Gather and re-roll the remaining dough scraps until all the dough is used. Repeat with the second disc.

10. Bake for 12 minutes. Remove cookies before they visibly brown—edges should just start to set but not turn golden.

11. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

To Decorate (Optional):
12. In a small bowl, whisk together icing sugar and cold water until smooth.
13. Transfer icing to a sandwich-size resealable bag. Snip off a small corner and decorate cooled cookies as desired.
14. Add sprinkles while the icing is still wet. Let icing dry for a few hours until fully set before stacking or storing.

Servings and timing

This recipe makes 31 cookies.
Prep time: 30 minutes
Cook time: 12 minutes
Chilling time: 2 hours
Total time: 2 hours 42 minutes

Variations

• Naturally Sweetened: Use erythritol or monk fruit sweetener for a lower-sugar option.

• Festive Flavors: Add a dash of almond or peppermint extract for a holiday twist.

• Colorful Icing: Use natural food coloring to dye icing for bright, festive cookies.

• Lemon Zest: Add lemon zest to the dough or icing for a fresh citrus flavor.

• Coconut Version: Dust with coconut flour instead of all-purpose to keep the cookies grain-free.

• Chocolate Drizzle: Once cooled, drizzle with melted dark chocolate for an elegant finish.

Storage/Reheating

Store undecorated or decorated cookies in an airtight container at room temperature for up to 1 week.
To freeze, place cookies (un-iced or fully dried iced ones) in a freezer-safe container for up to 6 months. Use parchment paper between layers to prevent sticking.
Let thaw at room temperature before serving. Reheating is not necessary.

FAQs

Are these cookies gluten-free?

Yes! Almond flour is naturally gluten-free, and no wheat flour is used in the dough.

Can I use coconut flour instead of almond flour?

No. Coconut flour behaves very differently and is not interchangeable with almond flour.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days or freeze it for up to a month before rolling and baking.

What’s the best way to get soft butter?

Let it sit at room temperature for 30–60 minutes. Do not microwave it or use melted butter.

Can I skip the icing?

Absolutely. These cookies are delicious plain or with a light dusting of powdered sugar.

Why are my cookies spreading too much?

Make sure to chill the dough thoroughly and use enough flour when rolling out. If the dough gets too soft, return it to the fridge for a few minutes.

How do I get clean cookie cutter edges?

Use well-floured cutters and chill the cut shapes for 10 minutes before baking to help them hold their form.

Can I make these vegan?

Possibly, by using plant-based butter and egg substitutes, though the texture may vary. This hasn’t been tested with vegan alternatives.

Can I color the icing?

Yes! Use natural or gel food coloring to tint the icing to your desired color.

Why are they called sugar cookies if they use almond flour?

They mimic traditional sugar cookies in texture and sweetness while using almond flour for a gluten-free and slightly nutty version.

Conclusion

These Almond Flour Sugar Cookies are a festive, healthier take on a classic holiday treat. With a buttery texture, light sweetness, and endless decorating possibilities, they’re perfect for celebrating the season or enjoying any time of year. Whether you serve them plain or dressed up in icing and sprinkles, these cookies are sure to impress—gluten-free and all.

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