Foolproof Almond Flour Sugar Cookies with Simple Vanilla Glaze

If you think almond flour sugar cookies have to be dry, crumbly, or bland, this recipe will change your mind. These cookies are soft, sweet, and glazed to perfection with a texture that feels much closer to a classic sugar cookie than most gluten-free versions. They’re easy enough for a casual baking day but pretty enough to share for holidays and special occasions.

Why these cookies are a must-make!

These almond flour sugar cookies are the kind of recipe that feels both easy and special. They bake up soft and tender with a lightly sweet vanilla flavor, then are finished with a simple glaze that gives them that classic sugar-cookie look without adding extra fuss. If you’ve struggled to find a gluten-free cookie that still feels like a real treat, these are a great one to keep on hand.

What makes them especially appealing is their approachability. The dough comes together with simple ingredients, the steps are straightforward, and the finished cookies stay soft enough to enjoy over the next few days. They’re a nice option for holidays, celebrations, or everyday baking when you want something that combines gluten-free baking with a nostalgic feel.

They’re also a good fit for sharing. Because the texture is soft, the flavor is familiar, and the glaze adds a pretty finish, these cookies feel just as welcome on a dessert tray as they do with an afternoon coffee or tea. Whether you’re baking for someone who needs a gluten-free option or you simply love almond flour recipes, this is one of those cookies that’s easy to come back to again and again.

Equipment for Almond Flour Sugar Cookies

Here are a few helpful tools that make preparing these almond flour sugar cookies super quick and easy.

• Digital scale
• Mixing bowls
• Rubber spatula
• Sturdy spoon
• Cookie sheet
• 1-Tablespoon cookie scoop
• Parchment paper
• Wire cooling rack

Key Ingredient Roles

While you should already have some of these ingredients in your pantry or refrigerator, it won’t surprise me if some of them are sorta new. (I like these cookies because they’re really easy to make, which incidentally makes them a good intro to gluten-free and dairy-free baking.)

Almond Flour

190 grams (about 2 cups) almond flour

Almond flour adds a slight nutty flavor and can create a tender, moist cookie by retaining moisture.

What to remember about almond flour: It is capable of absorbing more moisture than other gluten-free flours due to its fat content and unique nature. Remember, it’s made using a nut, not a grain or pseudo-grain. That means you will have to adjust the amount of liquids you use and avoid adding too much almond flour so your cookies don’t come out too dense.

(If you’re curious, pseudo-grains come from plant species that behave like grains for cooking and baking purposes but aren’t “true grains” like wheat.)

Xanthan Gum

1/2 teaspoon Xanthan gum

Xanthan gum is a commonly used binder in gluten-free recipes. It pretty much replaces the gluten in wheat flour for these cookies.

The thing to remember about Xanthan gum is to never use too much. Recipes that call for Xanthan gum will rarely call for more than a teaspoon. If you’ve ever gotten an upset stomach after eating a gluten-free baked good, one possible explanation is that it contained too much Xanthan gum or guar gum.

Baking Soda

1/2 teaspoon baking soda

Baking soda is a valuable chemical leavening agent that contributes to the “soft” texture of these sugar cookies. It uses a chemical reaction with other ingredients to add carbon dioxide bubbles to the cookie dough.

Salt

1/2 teaspoon salt

Salt supports the chemical reactions that add flavor to these sugar cookies without making them too salty.

Egg

1 egg

Eggs are the most commonly used binder in baked goods like cookies. According to Exploratorium’s “Science of Eggs” page, mixing the eggs into the dough and baking them causes the curled-up egg proteins to uncurl and bond with other proteins. This creates a protein web that traps water and air in the dough, helping give the finished baked good the texture you want.

Coconut Sugar

1/4 cup coconut sugar

Coconut sugar gives these cookies their mild sweetness. It can also add a bit of coconut flavor.

Vegan Butter

1/4 cup melted vegan butter for the cookies

1 Tablespoon softened vegan butter for the glaze

Vegan butter provides the necessary fat and a slight buttery flavor for these cookies. The tricky part is finding a brand that behaves like butter when baked. I’ll use Melt Organic Buttery Sticks most often when I need a vegan butter that is truly indistinguishable from butter when baked.

Maple Syrup

1/4 cup pure maple syrup

Maple syrup can add a more complex sweetness to these cookies. If you got the real thing, its flavor should have hints of caramel and vanilla.

Vanilla Extract

1 teaspoon vanilla extract for the cookies

1/2 teaspoon vanilla extract for the glaze

Like the maple syrup, genuine vanilla extract can be more expensive than “imitation” vanilla extract, but it is totally worth it for the flavor it adds to your cookies. Look for vanilla extract that lists only vanilla beans, water, and alcohol in its ingredients. (Don’t worry, the alcohol content usually isn’t enough to get you “buzzed.”)

Real vanilla extract should have a rich, complex aroma and flavor profile, which makes it popular to add to mildly sweet recipes like this one. Vanilla extract will also be deep amber or brown, unlike imitation vanilla, which is usually lighter in color or completely colorless. Genuine vanilla extract will also last much longer than imitation vanilla when stored properly.

Powdered Sugar

1/2 cup powdered sugar

Powdered sugar is popular for glazes because it has a fine consistency that mixes more evenly with other glaze ingredients than granulated sugar does. (It also makes a good topping for sprinkling on top of some baked goods.)

Almond Milk

1 Tablespoon almond milk

Almond milk adds a little liquid and a hint of nutty flavor to the glaze.

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Method for Making Almond Flour Sugar Cookies

Let’s jump right into it. These cookies really are super easy!

Step One: Mix Wet Ingredients Plus Coconut Sugar

In a large bowl, add melted butter, maple syrup, coconut sugar, vanilla extract, and egg. Whisk until fully mixed.

Step Two: Mix Remaining Dry Ingredients

Use the digital scale to measure the almond flour. This is important to make sure you get exactly the right amount of flour. In a medium bowl, add almond flour, xanthan gum, baking soda, and salt. Mix until fully combined.

Step Three: Add Dry Ingredients to Wet Ingredients

Stir the dry ingredients into the wet and mix with a sturdy spoon until combined. This should take about one minute.

Step Four: Refrigerate Ingredients for 30 Minutes

Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes. This helps the melted butter set and lets the ingredients begin to combine more fully.

Step Five: Preheat Oven and Prepare Cookie Sheets

When the cookie dough is nearly done chilling in the refrigerator, preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Line the cookie sheets with parchment paper or spray a little cookie spray on them.

Step Six: Scoop Dough Onto Cookie Sheets

Take the cookie dough out of the refrigerator. Use the tablespoon-sized cookie scoop to transfer scoops of dough onto the cookie sheets. Flatten the tops of the scoops slightly, but don’t overdo it; they will flatten the rest of the way as they bake.

Step Seven: Bake for 12 Minutes

Bake the cookies for about 12 minutes until the outsides are a light golden brown.

Step Eight: Cool Cookies

Remove cookie sheets from the oven and let them cool slightly. Then use a flat metal spatula to transfer the cookies to the wire cooling rack to finish cooling.

Step Nine: Repeat Baking Until Dough Is Gone

Replace the parchment paper or reapply the cooking spray on the baking sheets as necessary. Transfer more scoops of dough onto the baking sheets and bake for 12 minutes. Then transfer the cookies to the cooling rack. Repeat until the dough is gone.

Step Ten: Make Glaze

Make sure the vegan butter is very soft but not melted. It should be super easy to leave a dent in the butter with your finger. In a medium bowl, add the powdered sugar, soft butter, and almond milk. Mix with a sturdy spoon until completely mixed. Add vanilla extract and finish mixing.

Optional: If you want to get fancy with the glaze, add a few drops of your favorite food coloring with the vanilla extract.

Step Eleven: Glaze Cookies

You could use an icing bottle made for decorating cookies. Alternatively (and more cheaply if you don’t decorate cookies all that often), you could add glaze to a resealable plastic bag and seal the top so it won’t come out the wrong way when you squeeze the bag. Cut a small hole in one corner of the bag. Pipe a drizzle of glaze across each cooled cookie.

Once you get the hang of it, you can try making some simple, fun designs with the glaze. Sometimes I like to make smiley faces on my sugar cookies.

Substitutions for Almond Flour Sugar Cookies

Psyllium husk powder is the easiest replacement for Xanthan gum. Just swap the psyllium husk powder in for the Xanthan powder at a 1:1 ratio. Here’s a handy reference guide to replacing Xanthan gum.

You could use butter instead of the vegan butter if you don’t mind that the cookies won’t be dairy-free.

2% or whole milk can replace almond milk at a 1:1 ratio.

Oat flour and many nut or seed flours can replace the almond flour. Just make sure you get the correct ratios. This is a handy guide for replacing almond flour.

Storage of Almond Flour Sugar Cookies

These almond flour sugar cookies are easy to store at room temperature. Add the baked cookies to a plastic bag and seal. They will stay fresh for up to 4 days. Cookie dough can also be made ahead of time. Prepare the cookie dough as directed, then place the dough in a sealed container and refrigerate for up to 5 days.

FAQs for Almond Flour Sugar Cookies

While these almond flour sugar cookies are pretty straightforward to make, we do get the occasional question! I try to answer some of the most commonly asked questions here. If you think of one we haven’t answered yet, feel free to ask in the comments section.

Why did my almond flour sugar cookies spread too much?

Almond flour sugar cookies can spread out more than expected if too little flour was added or the dough wasn’t refrigerated for long enough. To get the correct amount of flour, be sure to weigh it on the digital kitchen scale. Refrigerating the dough lets the melted butter become firm again.

Why are my cookies dry or crumbly?

Adding too much flour and overbaking the cookies can make them dry and crumbly. Again, be sure to use the digital scale to get the correct amount of flour. It also helps to pull the cookies from the oven as soon as they are set and turn a light golden brown.

Why is my dough too sticky to scoop?

Almond flour cookie dough is often softer than traditional cookie dough, but it should still be workable after chilling. If it feels overly sticky, the dough may need more chill time, or the wet ingredients may have been measured a little generously. Refrigerating it longer usually helps the dough firm up enough to scoop more easily.

Why are my cookies falling apart?

These cookies are delicate when warm, so they need time to cool before being moved. If they are falling apart even after cooling, the dough may need better binding or more accurate flour measurement. Be sure to let them cool fully on the baking sheet first, since that helps them set and hold together.

I’ve heard scary things about Xanthan gum! Can I leave it out?

Xanthan gum can be hard on the digestive systems of people who are especially sensitive to dietary fiber. It can also break down into short-chain fatty acids as it passes through the digestive tract. While these cookies do need something to replace the gluten with, it is possible to replace the Xanthan gum with a handy alternative like psyllium husk powder.

Why didn’t my cookies get soft and fluffy?

If the cookies turned out flatter or denser than expected, the dough may have been too warm, the baking soda may not have been fresh, or the cookies may have been overbaked. Measuring carefully and chilling the dough are both important for getting the right texture. It also helps to avoid flattening the dough too much before baking. I don’t like to use baking soda that has been sitting open for more than 90 days.

Why is my glaze too thin or too thick?

Glaze consistency usually comes down to the liquid-to-sugar ratio. If it’s too thin, add a little more powdered sugar. If it’s too thick, stir in a very small amount of almond milk at a time until it reaches a spreadable consistency.

How do I know when the cookies are done baking?

These cookies are usually done when the tops look set, and the edges are just lightly golden. They may still seem soft in the center, which is normal. It’s better to slightly underbake than overbake if you want them to stay soft after cooling.

Tell Us How Your Cookies Turned Out

Made a batch? We’d love to hear how it went. Leave a comment with your results, any changes you made, and your favorite way to finish these cookies.