Almond Flour Sugar Cookies Recipe

Wet Ingredients: Cream ½ cup cane sugar and softened butter using either a hand mixer or stand mixer. Add beaten egg and ½ tablespoon unsweetened almond milk; beat again until smooth.
Dry Ingredients: In a medium mixing bowl, combine 1 ¼ cups super fine almond flour, ¾ cup cassava flour, ¾ teaspoon ground nutmeg, ½ teaspoon baking soda, ¼ teaspoon xanthan gum and ¼ teaspoon kosher salt.
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℉. In small batches, roll out dough to an ⅛ - ¼ 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!