Description
The perfect, grain-free Almond Flour Sugar Cookie recipe that is great option for Holiday cut-out cookies – decorate any way you want!
Ingredients
Scale
- 1/4 cup butter, softened
- 1/2 cup cane sugar or coconut sugar
- 1 large egg, beaten
- 1/2 tablespoon unsweetened almond milk
- 1 1/4 cup super fine almond flour (we used Bob’s Red Mill)
- 3/4 cup cassava flour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
Instructions
- Wet Ingredients: Cream softened butter and cane sugar using either a hand mixer or stand mixer. Add beaten egg and almond milk; beat again until smooth.
- Dry Ingredients: In a medium mixing bowl, combine the almond flour, cassava flour, xanthan gum, salt, baking soda and ground nutmeg.
- Combine: Add dry ingredients to wet ingredients slowly stirring by hand to combine until it has reached a dough consistency.
- Chill Dough: Form the cookie dough into a ball and then flatten slightly into a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight).
- Cut and Bake: Preheat oven to 350 degrees F. In small batches, roll out dough to an 1/8-1/4 inch and cut out into whatever shape you would like (we like to roll it out with a piece of wax paper on top, but you don’t have to). Place cookies on a lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done).
- Cool + Decorate: Let cool for a few minutes on the pan and then transfer to a wire rack to finish cooling. Once fully cool, enjoy or decorate any way you want!
Notes
- Doubling: you can easily double this recipe!
- Storing the dough: as the recipe card states, you will need to refrigerate the dough for at least 3 hours (preferably overnight), but you can keep the dough in the fridge for 2-3 days or in the freezer for up to 2 months before baking.
- Storing Baked Cookies: once the cookies have cooled completely you can store them at room temperature for 3-5 days or in the freezer for 3-4 weeks. If you freeze them, make sure you place parchment paper between them if they are stacked on top of each other.
- Decorating: feel free to decorate them any way you want, we love this dairy free frosting!
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 7.2 g
- Sodium: 74.6 mg
- Fat: 7.6 g
- Carbohydrates: 15.8 g
- Protein: 2.6 g
- Cholesterol: 22 mg