Description
Soft and buttery almond flour sugar cookies with a tender crumb and sweet vanilla icing. These gluten-free treats are perfect for decorating and special occasions.
Ingredients
- 6 tablespoons room temperature butter
- 3/4 cup granulated cane sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups blanched almond flour
- 3 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup softened butter (for icing)
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla (for icing)
Instructions
- Add the room temperature butter and sugar to a bowl or stand mixer and cream together for about 30 seconds until well combined.
- Beat in the egg and vanilla until smooth.
- Add almond flour, coconut flour, tapioca starch, baking powder, and salt. Mix with a spoon or spatula until a dough forms.
- Cover and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Preheat the oven to 350°F (175°C).
- Roll the dough out on parchment paper to about 1/4 inch thick.
- Use cookie cutters to cut shapes and transfer carefully to a parchment-lined baking sheet.
- Repeat with remaining dough, leaving slight space between cookies.
- Bake one sheet at a time for 9–12 minutes, until edges are lightly golden.
- Allow cookies to cool completely on the baking sheet as they firm up.
- For the icing, beat softened butter until creamy, then mix in powdered sugar until combined.
- Add vanilla and milk, adjusting consistency as needed.
- Once cookies are fully cooled, frost and decorate as desired before serving.
Notes
- Chilling the dough is essential to prevent spreading and maintain shape.
- Cookies will be soft when removed from the oven but firm up as they cool.
- Store in an airtight container at room temperature for up to 3 days.
- You can color the icing with food coloring or keep it classic white.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
