Almond Flour Sugar Cookies (Perfect for Cut-Outs)
The aroma of freshly baked Almond Flour Sugar Cookies (Perfect for Cut-Outs) wafts through the air, instantly conjuring memories of holiday baking marathons spent with loved ones. The soft center gives way to crispy edges, while the delicate sweetness invites a twinkle to the eyes. Picture a warm kitchen filled with laughter, sprinkles flying, and cookie shapes of all kinds bringing cheer. These cookies are not just treats; they’re small bundles of joy waiting to be decorated and shared. As the holiday season approaches, it feels like the perfect time to whip up a batch of these delightful cut-outs—soft, enchanting, and wonderfully satisfying. Whether you’re looking to create festive shapes or simply want a delicious nibble, I promise these cookies will bring a smile to your face!
Table of Contents
Let’s dive into making these tasty Almond Flour Sugar Cookies (Perfect for Cut-Outs). Their charming flavor and delightful texture make them suitable for any occasion. So roll up your sleeves and prepare your baking space; let the magic begin!
Why You’ll Love This Recipe
- Simple & Quick: Ready to enjoy in just about 30 minutes, including baking time!
- Irresistible Flavor: Buttery and subtly sweet, these cookies are melt-in-your-mouth good.
- Eye-Catching Appeal: Perfect for decorating, they transform into festive delights with icing and sprinkles!
- Flexible Serving: Great for holiday gatherings, parties, or as an everyday treat with coffee.
- Diet-Friendly Options: Naturally gluten-free, making them a hit for those with dietary restrictions.
Ingredients You’ll Need
- 2 ½ cups super-fine almond flour: This is the star of the recipe, providing a moist and tender cookie without gluten. Bob’s Red Mill is a popular and reliable brand.
- ⅓ cup coconut flour: Used to absorb moisture and add structure. Ensure it’s spooned and leveled for accuracy. You might substitute with an equal amount of additional almond flour if coconut flour isn’t available.
- ½ tsp salt: Enhances the sweetness of the cookies, balancing the flavors beautifully.
- ½ tsp baking soda: Adds lift to cookies, ensuring a light and airy texture.
- ½ cup granulated sugar: For sweetness and also helps with the cookie’s soft texture.
- ¼ cup honey: A natural sweetener that adds an aromatic flavor. Maple syrup can be used as an alternative.
- ½ cup butter (softened): Ensures a rich flavor and soft texture. For a dairy-free option, use additional coconut oil.
- 2 tbsp solid coconut oil: Gives extra moisture and a slight coconut flavor. It should be solid, not melted, before mixing.
- 1 large egg (room temperature): Binds the ingredients together. Room temperature ensures better incorporation into the dough.
- 1 tsp vanilla extract: For that classic sweet, warming flavor.
- ¼ tsp almond extract (optional): Adds a subtle almond flavor that complements the dough.
- 1 cup powdered sugar: Used for icing, creating a sweet glossy finish.
- ½ – 1 tbsp water: To adjust the icing consistency; add gradually.
- Optional: A splash of vanilla extract or food coloring for icing to customize your cookies.
How to Make Almond Flour Sugar Cookies (Perfect for Cut-Outs)
Mix Dry Ingredients: Start by whisking together the almond flour, coconut flour, salt, and baking soda in a medium bowl. It’s important to break up any clumps in the almond flour to ensure an even texture throughout your cookies.
Cream Butter + Coconut Oil: In the bowl of a stand mixer, beat the softened butter and solid coconut oil until creamy and smooth, about 2 to 4 minutes. This process aerates the mixture, making your cookies fluffier.
Add Sugar + Honey: With the mixer still on, incorporate the granulated sugar and honey, beating on high for one minute until well-combined. Make sure to scrape down the sides of the bowl to get all the ingredients well mixed.
Add Egg + Extracts: Add the room-temperature egg, vanilla extract, and almond extract if you’re using it. Beat on medium-high speed for about one minute, until the mixture is smooth and slightly fluffy.
Add Dry to Wet: Slowly add the dry mixture to the bowl, mixing on low speed until a dough forms. It might seem a bit soft, but that’s okay — it will firm up as it chills.
Rest the Dough: Let the dough sit for three minutes. This gives the coconut flour time to absorb moisture, which results in a better texture.
Divide + Chill: Form the dough into a ball and split into two portions. Flatten each into a disk, cover with plastic wrap, and chill for at least one hour (or overnight, if planning ahead). Chilling helps the dough handle better when rolling out.
Roll Out: Once chilled, place one disk between two sheets of parchment paper and roll it out to about ¼-inch thick. If your dough is too soft, return it to the fridge for a bit longer.
Chill Rolled Dough: For the best shapes, transfer the rolled-out dough (still on parchment) onto a baking sheet and chill for another 20 to 30 minutes. This helps maintain defined edges when baking.
Cut + Bake: Preheat your oven to 350°F. Cut the dough into your desired shapes and bake for 6–8 minutes, watching for a puffed center and lightly golden bottoms. Larger shapes might need up to 10 minutes.
Make the Easy Icing: In a bowl, whisk together the powdered sugar and water until smooth. Add additional water drop by drop until it reaches a thin, piping consistency — too much will make it runny!
Cool Completely + Decorate: Allow the cookies to cool entirely on a wire rack before icing. If you ice while they’re warm, the icing will just slide off.
Storing & Reheating
Store your Almond Flour Sugar Cookies (Perfect for Cut-Outs) at room temperature in an airtight container for up to five days. If you want them to last longer, place them in the refrigerator, where they can last up to two weeks. For longer storage, you can freeze them wrapped tightly in plastic wrap for up to three months. When you’re ready for a treat, simply thaw at room temperature. The cookie texture may change slightly after freezing but refresh with a quick warming in the oven at 300°F for about five minutes.
Chef’s Helpful Tips
- Ensure your butter is at room temperature for easier creaming, which leads to a lighter texture.
- Keep the coconut oil solid before mixing; melted oil can change the dough’s consistency.
- If your dough is overly sticky, chill it a bit longer before rolling.
- If your cookies seem crumbly, they may need more moisture; a splash of water or coconut oil can help.
- Experiment with different extracts or add-ins for customized flavors, like lemon or orange zest!
The holidays are such a wonderful time to experiment, and these Almond Flour Sugar Cookies (Perfect for Cut-Outs) are perfect for adding your unique touch. They offer a delightful taste and texture that’s sure to satisfy everyone. So gather your loved ones, enjoy the process of baking, and let the festivities begin!
Recipe FAQs
Can I use any other flour instead of almond flour?
Absolutely! While almond flour is critical for the recipe’s gluten-free appeal, you could use a gluten-free all-purpose flour as a substitute. Just keep in mind that the texture and taste will be slightly different, so you may need to adjust amounts or add a binding agent.
What should I do if my dough is too crumbly?
If your dough feels crumbly, it might not have enough moisture. Try adding a teaspoon of water or a little melted coconut oil to bring it together. Chilling the dough properly can also help improve texture.
Can I freeze these cookies after decorating?
Yes! Once fully cooled and decorated, you can freeze your cookies, but keep in mind that the texture may change slightly after thawing. To freeze, layer cookies with parchment paper in an airtight container for up to three months.
How can I make the icing more colorful?
Using food coloring is a great way to make your icing pop! Just add a few drops of gel or liquid food coloring until you reach your desired shade. Remember that the colors can look different when the icing dries, so go a little bolder!
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📖 Recipe Card
Almond Flour Sugar Cookies (Perfect for Cut-Outs)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Almond Flour Sugar Cookies are a delightful treat with soft centers and crispy edges, making them perfect for any occasion. Easy to make and naturally gluten-free, they are a fantastic choice for those looking to enjoy a delicious homemade cookie experience. Whether decorated for the holidays or enjoyed plain, their irresistible flavor will leave everyone wanting more.
Ingredients
- 2 ½ cups super-fine almond flour
- ⅓ cup coconut flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup granulated sugar
- ¼ cup honey
- ½ cup butter (softened)
- 2 tbsp solid coconut oil
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 1 cup powdered sugar
- ½ – 1 tbsp water
- Optional: A splash of vanilla extract or food coloring for icing
Instructions
- Whisk together almond flour, coconut flour, salt, and baking soda in a bowl.
- Cream together butter and coconut oil until smooth.
- Add sugar and honey, mixing until well-combined.
- Incorporate room-temperature egg and extracts, mixing until smooth.
- Slowly add dry ingredients to wet mixture until a soft dough forms.
- Let dough rest for three minutes before dividing and chilling for an hour.
- Roll out dough between parchment paper and chill again for 20-30 minutes.
- Preheat oven to 350°F, cut shapes from dough, and bake for 6-8 minutes.
- Mix powdered sugar with water to make icing, adjust consistency as needed.
- Cool cookies completely before icing.
Notes
Ensure butter is at room temperature for easy mixing.
Chill the dough to maintain better shape during baking.
Adjust icing consistency with water gradually to avoid runny icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
