These almond flour sugar cookies are pillowy soft and reminiscent of the fluffy grocery store kind. Topped with a drizzle of buttery glaze, no one will notice that they’re gluten free, dairy free and grain free too!
Sink your teeth into these super soft sugar cookies and you’ll never want another type of cookie again! (Well, except for maybe these strawberry cookies too.) But other sugar cookies don’t stand a chance. These are perfectly sweetened, easy to mix (no mixer required!) and they actually get softer by the day.
Are these cookies good for rolled, cut-out sugar cookies?
As good as these cookies are, they are not good for cut-out sugar cookies. Instead, this sugar cookie recipe is the one to turn to for the perfect rolled out sugar cookie dough.
How many cookies does this recipe make? Can I double the recipe?
The recipe makes between 18 and 20 cookies. Doubling it is not recommended but if you want more cookies, just make 2 batches side by side. That way you get more cookies, and still preserve the balance in the original recipe!
Can I substitute the almond flour with another type of flour?
Since almond flour is the primary ingredient in this recipe, I wouldn’t recommend trying to substitute it. I do have a good chart for flour and starch substitutions, but this recipe has not been tested with any other type of flour.
Do I have to refrigerate the dough?
Yes! Refrigerating the dough helps firm up the batter just enough to hold the cookies together. Without that extra chill, they will spread more than normal.
Can I skip the glaze?
You can absolutely skip the glaze. These cookies are very soft and tasty on their own. The glaze just adds a bit of extra punch to an already delicious tasting cookie.
How to Make Almond Flour Sugar Cookies
Just 9 ingredients and you are on your way to sugar cookies! And if you opt for the delicious glaze, just pull out some powdered sugar, butter, vanilla extract and almond milk.
Pro tip: One of the keys to successful gluten free baking is to make sure all the ingredients are at room temperature before combining.
This is one of the easiest ways to make cookies – just add the melted butter, maple syrup, coconut sugar, vanilla extract and egg in a large mixing bowl and stir with a whisk to combine.
In another bowl, add the flour, baking soda, xanthan gum and salt and mix together. Add the flour mix to the butter mixture and mix well.
After the dough is completely mixed, it will need to chill for about 10 minutes.
Portioning and Baking
Once it’s chilled, remove it from the refrigerator and use a cookie scoop to portion it into balls of cookie dough. Place each ball of dough on a cookie sheet and press down just to flatten a bit.
Bake at 350 F for about 12 minutes. Once they’re done baking, let them cool on the cookie sheet for a few minutes before removing to wire racks to cool completely.
Pro tip: Use a very flat spatula when removing the cookies to prevent them from sticking to the bottom of the baking pan.
The glaze adds a bit more punch to an already amazing cookie. It’s easy to mix together IF you have super soft butter. The butter should be on the verge of being completely melted. Mix it with some powdered sugar, vanilla extract and almond milk. The consistency should be thin, but thick enough to be piped.
Add the glaze to a plastic baggie and cut a small hole in the corner of it (start with a tiny hole, then you can always trim off more if you’d like the glaze thicker). Pipe glaze across the tops of the cookies. The glaze should firm up within a few minutes, depending on how thick it is.
These almond flour sugar cookies are soft, delicately sweet and very easy to make – plus they store incredibly well!
Soft Almond Flour Sugar Cookies
- ¼ cup vegan butter melted
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg
- 190 grams almond flour about 2 cups
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup powdered sugar
- 1 Tablespoon vegan butter very soft
- 1 Tablespoon almond milk
- ½ teaspoon vanilla extract
Make cookie dough:
- In a large bowl, add melted butter, maple syrup, coconut sugar, vanilla extract and egg. Whisk until fully mixed.
- In a medium bowl, add almond flour, xanthan gum, baking soda and salt. Mix until fully combined.
- Stir the dry ingredients into the wet and mix with a sturdy spoon until combined (about 1 minute).
- Cover the mixing bowl with a piece of plastic wrap and place in the refrigerator for 10 minutes to chill.
- Meanwhile preheat oven to 350 F and prepare baking pans by placing a sheet of parchment on them.
- After the chill time, use a cookie scoop and scoop out a Tablespoon size portion of dough and place on the prepared cookie sheet.
- Press each cookie down slightly, so it flattens the tops of them.
- Bake each sheet for 12 minutes.
- Remove pan from the oven and let the pan cool on a wire rack for about 10 minutes.
- Remove cookies from the pan to the wire rack.
- In a medium bowl, add the powdered sugar, soft butter and almond milk. Mix with a sturdy spoon until glaze comes together.
- Add vanilla extract and finish mixing.
- Add glaze to a plastic baggie and cut off a small tip of the edge of the bag.
- Pipe a drizzle of glaze across each cookie.
- Make sure ingredients are at room temperature.
- Instead of doubling the recipe, make 2 batches side by side.
- Chill the batter for 10 minutes.
- Place glaze in a plastic baggie to make piping easier.
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