There’s nothing quite like the aroma of freshly baked cookies wafting through your home, especially when those cookies are Almond Flour Sugar Cookies (Perfect for Cut-Outs). Imagine the warm, nutty scent mingling with a hint of sweetness, beckoning you to the kitchen. The moment you pull them from the oven, they radiate a golden hue, their edges slightly crisp while the centers remain soft and tender.

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)

I have fond memories of baking with my grandmother during the holidays, where the entire kitchen would transform into a winter wonderland. We’d delicately roll out dough, cut it into festive shapes, and decorate each cookie with colorful sprinkles. It was more than just baking; it was a cherished ritual that brought us together. These Almond Flour Sugar Cookies are perfect for creating similar memories, whether it’s for Christmas, birthdays, or just because it’s Tuesday. So gather your ingredients and let’s dive into this delightful baking adventure!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just over an hour, making it perfect for a spontaneous baking session.
Irresistible Flavor: The combination of almond and vanilla extracts creates a lovely depth, while the almond flour lends a delightful nutty taste.
Eye-Catching Appeal: These cookies hold their shape beautifully, making them ideal for decorating with icing and sprinkles.
Flexible Serving: Perfect for gatherings, snacks, or cozy evenings; they’re sure to be a hit!
Diet-Friendly Options: Naturally gluten-free, these cookies accommodate various dietary needs without sacrificing taste.

Ingredients You’ll Need

2 ½ cups super-fine almond flour: This provides a lovely texture and nutty flavor. For best results, I recommend Bob’s Red Mill brand. If you can’t find super-fine almond flour, you can finely grind regular almond flour in a food processor.
⅓ cup coconut flour: Used to help absorb moisture; it contributes to the cookie’s structure. You can substitute with more almond flour, but expect a softer texture.
½ tsp salt: Enhances the overall flavor. Always use kosher salt for a balanced taste.
½ tsp baking soda: Gives the cookies a little lift and helps them puff in the oven.
½ cup granulated sugar: For sweetness that balances the nutty flavors. You could use coconut sugar for a more caramel-like taste.
¼ cup honey: Adds moisture and a touch of natural sweetness. Maple syrup is a great alternative, but the result will be different.
½ cup butter (softened): Provides richness and helps create a tender cookie. You can swap with dairy-free butter for a vegan option.
2 tbsp solid coconut oil (not melted): Contributes to the cookies’ moisture without overpowering the flavors; it offers a light coconut taste.
1 large egg (room temperature): Binds the ingredients together while adding moisture.
1 tsp vanilla extract: Enhances the sweetness and adds warmth to the flavor.
¼ tsp almond extract (optional): For those who want an extra burst of almond flavor; a little goes a long way.
1 cup powdered sugar: Essential for making the icing that adds that finishing touch.
½ – 1 Tbsp water: To achieve the desired icing thickness.
Optional decorations: Extra vanilla extract for the icing or your favorite food coloring adds a fun flair.

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

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. This step is crucial to ensure your cookies have even flavors and textures, so make sure there are no clumps of almond flour.

Cream Butter + Coconut Oil: In the bowl of a stand mixer, beat the softened butter and solid coconut oil until smooth and creamy, which should take about 2 to 4 minutes. This process aerates the mixture, resulting in light, fluffy cookies. Make sure to scrape down the sides of the bowl to incorporate everything.

Add Sugar + Honey: To the creamed mixture, add the granulated sugar and honey. Beat on high for one minute until fully incorporated. This mix should feel rich and luscious; it’s the base for your cookies!

Add Egg + Extracts: Now, add the room-temperature egg, vanilla extract, and the optional almond extract. Beat on medium-high for about a minute until you see a smooth and glossy mixture; this is where the magic starts to happen!

Add Dry to Wet: Gradually add your dry ingredients into the wet mixture and mix on low until a dough starts to form. It might seem a bit soft and sticky at first, but that’s perfectly normal!

Rest the Dough: Let your dough sit for 3 minutes. This allows the coconut flour to absorb moisture, improving the cookie’s final texture. It should feel soft but manageable.

Divide + Chill: Form the dough into a ball and divide it into two equal portions. Flatten each portion into a disk and wrap in plastic wrap. Chill for at least one hour or overnight. This is a critical step; chilling helps them hold their shape while baking.

Roll Out: When ready to bake, place one chilled disk between two sheets of parchment paper. Roll it out evenly to about ¼ inch thick; make sure it’s not too thin, or they’ll break during cutting.

Chill Rolled Dough: For clean cut-out shapes, transfer the rolled dough on parchment to a baking sheet, then chill again for another 20–30 minutes. This extra chill helps prevent the cookies from spreading in the oven.

Cut + Bake: Preheat your oven to 350°F. Use your favorite cookie cutters to cut shapes from the dough. Bake in the preheated oven for 6–8 minutes, depending on the size of your shapes. They should be puffed and lightly golden on the bottom when done.

Make the Easy Icing: In a small bowl, whisk together 1 cup of powdered sugar and ½ tablespoon of water. Adjust with more water until you reach a pipeable consistency—thin, but not runny. A good test is to drizzle the icing; if it melts back in about ten seconds, you’re golden!

Cool Completely + Decorate: Allow your cookies to cool completely before icing; this is vital because warm cookies will cause the icing to melt and run. Once cooled, let your creativity flow with decorations!

Storing & Reheating

Store your cookies at room temperature in an airtight container for about a week. If you want to keep them longer, refrigerate for up to a week in a tightly sealed container. To freeze, stack layers of cookies with parchment paper in between and store in a freezer bag for up to three months. When you’re ready to enjoy, let them thaw at room temperature or warm briefly in the oven at 200°F. Note that the texture may slightly change after freezing, but a quick warm-up will revive their flavors.

Chef’s Helpful Tips

Make sure your butter is softened but not melted. Cold butter doesn’t mix as well, and melted butter can lead to greasy cookies.
Use room temperature eggs for smoother mixing; they incorporate into the batter more effectively.
Keep an eye on baking time: cookies are done when lightly golden on the edges but still soft in the middle!
Don’t overwork the dough once the dry ingredients are added; mixing just until combined will yield a more tender cookie.
Experiment with different extract combinations—maybe a hint of orange or lemon zest for a refreshing twist.

These Almond Flour Sugar Cookies (Perfect for Cut-Outs) are the perfect blend of nostalgia, creativity, and gluten-free goodness. Whether you choose to decorate them elaborately or enjoy their simplicity, they are bound to bring smiles and delight every time you bake. Don’t hesitate to get creative with flavors, colors, and decorations, and most importantly, enjoy every bite!

Recipe FAQs

Can I use regular flour instead of almond flour?

Absolutely! However, if you’d like to keep these cookies gluten-free, stick with almond flour. If using regular flour, you may need to adjust the amounts and may find different textures and results.

How do I make the icing colorful?

Adding food coloring to your icing is super easy! Just add a few drops of liquid color to your icing mixture and mix until desired color is achieved. You can divide the icing into small bowls to create multiple colors for a vibrant cookie decorating experience.

Can I freeze the cookie dough?

Certainly! You can freeze the wrapped dough disks for up to three months. Just thaw in the refrigerator overnight before rolling and baking. This makes it perfect for prepping in advance!

How thick should I roll the dough for cutouts?

Rolling the dough to about ¼ inch thick is ideal for cut-outs. This thickness allows the cookies to maintain their shape and bake evenly. If you roll it too thin, they may break easily.