Name: Almond Flour Sugar Cookies (Perfect for Cut-Outs)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
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 coconut oil (solid); 1 large egg (room temperature); 1 tsp vanilla extract; ¼ tsp almond extract (optional); 1 cup powdered sugar (for icing); ½ – 1 Tbsp water (for icing); Optional food coloring (for decoration)

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The sweet, inviting aroma of freshly baked cookies wafts through the air, turning your kitchen into a cozy haven. Imagine biting into an Almond Flour Sugar Cookie—soft in the center with a delicate crisp around the edges, melting in your mouth as you savor the hint of vanilla and almond. These delightful cookies are not only perfect for cozy holiday gatherings but can also brighten up any day. Memories come rushing back of making cut-out cookies with family, rolling dough, and decorating with sprinkles—a tradition that’s fun and free-spirited. Get ready to bring this joyful bake into your kitchen! You’ll absolutely love these Almond Flour Sugar Cookies (Perfect for Cut-Outs), so let’s dive into the simple steps together.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Almond Flour Sugar Cookies (Perfect for Cut-Outs)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Almond Flour Sugar Cookies (Perfect for Cut-Outs)

Almond Flour Sugar Cookies (Perfect for Cut-Outs)

As you gear up for some baking magic, you’ll be making gorgeous cookies you can proudly display on a platter or gift to loved ones. The blend of almond and coconut flour creates a perfect balance of flavor and texture, making these cookies irresistible. They’re naturally gluten-free and come together in just 20 minutes, giving you more time to soak up the holiday spirit. So, let the warmth of your kitchen invite family and friends in as you create memories while whipping up these delightful treats!

Why You’ll Love This Recipe

Simple & Quick: Prep and bake in just about 30 minutes—perfect for last-minute cravings!
Irresistible Flavor: Enjoy a deliciously soft center with comforting hints of almond and vanilla.
Eye-Catching Appeal: Perfect for holiday parties or just because; these cookies are fun to decorate!
Flexible Serving: Whether for a sweet breakfast treat or a party snack, these cookies are versatile.
Diet-Friendly Options: Naturally gluten-free, they can accommodate various dietary needs!

Ingredients You’ll Need

Super-fine almond flour (2 ½ cups): This is the star of the show and provides that wonderfully nutty flavor; Bob’s Red Mill is a great option. You can substitute with finely ground almond meal, though the texture will vary slightly.
Coconut flour (⅓ cup): This adds a touch of sweetness and helps absorb moisture; it’s key for the right cookie consistency. For alternatives, use oat flour but note it may change the flavor.
Salt (½ tsp): Enhances the sweet flavors and balances the taste; don’t skip this!
Baking soda (½ tsp): Provides lift and helps with the chewy texture; ensure it’s fresh for the best results.
Granulated sugar (½ cup): This adds sweetness—please use the recommended amount for optimal flavor.
Honey (¼ cup): Adds natural sweetness and moisture, making the cookies tender. For a vegan option, maple syrup could be used instead.
Butter (½ cup, softened): Gives that delicious buttery flavor; you can swap it for vegan butter or coconut oil if needed.
Coconut oil (2 tbsp, solid): This brings a hint of coconut without overtaking other flavors; keep it at room temperature, not melted.
Large egg (1, room temperature): Essential for binding the ingredients together and creating a soft texture.
Vanilla extract (1 tsp): Adds depth of flavor; use pure extract for the best taste.
Almond extract (¼ tsp, optional): Enhances the almond flavor; use it if you love that extra almond kick.
Powdered sugar (1 cup): For the icing, this provides the perfect sweet finishing touch; ensure it’s sifted for a smooth consistency.
Water (½ – 1 Tbsp): Use this to thin the icing to your desired consistency—it should drizzle easily.
Optional food coloring: Elevate your cookies with a splash of color for fun decorations!

How to Make Almond Flour Sugar Cookies (Perfect for Cut-Outs)

Combine Dry Ingredients: In a medium mixing bowl, whisk together 2 ½ cups of super-fine almond flour, ⅓ cup of coconut flour, ½ teaspoon of salt, and ½ teaspoon of baking soda. Be sure to break up any clumps of almond flour—this ensures a smooth dough without lumps. The blend of these dry ingredients sets the foundation for your cookies, enhancing texture and flavor.

Cream Butter + Coconut Oil: In the bowl of a stand mixer, combine ½ cup of softened butter and 2 tablespoons of solid coconut oil. Beat on medium speed for 2 to 4 minutes until the mixture is smooth and creamy. You’ll know it’s ready when it’s fluffy and light in color, reminiscent of whipped cream—this step ensures your cookies are tender.

Add Sugar + Honey: Now mix in ½ cup of granulated sugar and ¼ cup of honey. Beat on high for about 1 minute. Scrape down the sides occasionally to ensure everything is well combined. This delicious base is what will make your cookies wonderfully sweet and flavorful!

Incorporate Egg + Extracts: Next, crack in 1 large room-temperature egg, 1 teaspoon of vanilla extract, and if you’d like, ¼ teaspoon of almond extract. Beat on medium-high speed for another minute until the egg is fully mixed in. Your dough will become silky, and the heavenly aroma will already start to fill your kitchen!

Mix Dry Ingredients with Wet: Now for the fun part! Gently incorporate your dry mixture into the wet. Gradually add the dry ingredients to the mixer on low speed, combining until a soft dough forms. The dough may feel slightly sticky; that’s normal thanks to the coconut flour absorbing moisture.

Rest the Dough: Allow the dough to rest for 3 minutes. This lets the coconut flour absorb more moisture, developing a better texture. The dough should still feel soft but manageable for rolling.

Divide + Chill: Form the dough into a ball and then divide it into two even portions. Flatten each part into a disk, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight. Chilling is critical because it ensures the cookies maintain their shape during baking.

Roll Out the Dough: Once your dough is chilled, prepare to roll it out! Place one disk between two sheets of parchment paper and roll it out to about ¼-inch thick. If you prefer thicker cookies, aim for slightly more thickness. The parchment paper prevents sticking, which makes rolling so much easier!

Chill Rolled Dough: For the cleanest cut-out shapes, take the rolled dough (still on the parchment paper) and place it on a baking sheet. Chill again for 20 to 30 minutes. This step is invaluable and ensures that your cookies have defined edges when baked.

Cut + Bake: Preheat your oven to 350°F (180°C). Now it’s time to cut out your shapes! Use your favorite cookie cutters and place the cutouts on a prepared baking sheet lined with parchment. Bake for 6–8 minutes, but keep a watchful eye—larger cookies may take up to 10 minutes. You’ll know they’re done when they puff up slightly and the edges are lightly golden.

Make the Easy Icing: While the cookies are cooling, prepare your icing. In a bowl, whisk together 1 cup of powdered sugar and ½ tablespoon of water, adding more water gradually until you reach a drizzle consistency—smooth but not runny. This icing is your canvas for creativity!

Cool Completely + Decorate: Allow your cookies to cool fully on a wire rack before icing. Trust me; skipping this step means your icing will melt right off! Once cooled, unleash your decorating skills and add your icing and festive sprinkles. Enjoy every moment of this fun process!

Storing & Reheating

These delightful cookies can be stored at room temperature in an airtight container for up to a week. For longer freshness, refrigerate them for up to 2 weeks; just make sure they’re well-sealed. If you want to save some for later, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 3 months. For a quick refresh, pop them in the microwave for 10-15 seconds—this can revive their softness beautifully!

Chef’s Helpful Tips

Avoid over-mixing the dough once you combine the wet and dry ingredients to keep the cookies from becoming tough.
Make sure your butter and coconut oil are at room temperature to create that perfectly creamy mixture.
Timing is key! Keep an eye on your cookies as they bake; larger shapes will need more time, while those tiny ones won’t take long at all.
If the dough is too sticky to roll out, add just a little more almond flour, but don’t overdo it; you want that tender texture!
Amp up the flavor by adding citrus zest or extra extracts to the icing for a unique twist.
Make ahead by preparing the dough and chilling it overnight—it will save you time for last-minute baking sessions!

These Almond Flour Sugar Cookies (Perfect for Cut-Outs) are a beautiful and delicious way to share your love of baking with family and friends. With their delightful flavor, easy preparation, and festive potential, there’s every reason to whip up a batch, experiment with shapes, and indulge your sweet tooth. So grab your favorite cookie cutters, gather around with loved ones, and let the holiday spirit fill your home!

Recipe FAQs

Can I use different flours for this recipe?

Certainly! While almond flour and coconut flour create the best texture and flavor for these cookies, you can experiment with a gluten-free flour blend. However, the ratios will likely need adjustments since different flours absorb moisture differently.

How can I make these cookies dairy-free?

You can effortlessly make this recipe dairy-free by substituting the butter with a dairy-free alternative like vegan butter or coconut oil. Just ensure that your butter substitute has a similar texture for best results!

Why do I need to chill the dough?

Chilling the dough helps solidify the fats, allowing the cookies to hold their shape while baking. Without chilling, they could spread too much, resulting in a flatter texture—so don’t skip this important step!

Can I freeze the baked cookies?

Absolutely! Once the cookies are baked and cooled, you can freeze them in an airtight container for up to three months. If you’re icing them, consider freezing them without icing to keep the decoration looking fresh when you’re ready to enjoy them!