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Almond Flour Sugar Cookies Recipe

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4.2 from 15 reviews

These Almond Flour Sugar Cookies are a delightful gluten-free treat with a rich buttery flavor and a tender, soft texture. Made with blanched almond flour, they are perfect for those seeking a grain-free treat without compromising on taste. The cookies can be scooped and flattened or rolled and cut, resulting in either soft or crispy variations. Sparkling sugar adds a festive touch and a bit of crunch, making these cookies ideal for holidays or any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 24 servings

Ingredients

Dry Ingredients

  • 3 cups blanched almond flour (336g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
  • 1 cup granulated sugar

Wet Ingredients

  • 4 tablespoons butter (57g, at room temperature)
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1/4 cup sour cream

Optional

  • Sparkling sugar (for topping)

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together almond flour, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter at medium speed until fluffy and granular, about 2-3 minutes.
  3. Incorporate Egg and Vanilla: Add the egg and vanilla bean paste to the creamed mixture and mix until smooth.
  4. Add Sour Cream and Dry Ingredients: Mix in the sour cream until smooth. Then add the dry ingredients and mix until just combined.
  5. Chill Dough: If scooping dough, tightly cover the mixing bowl with plastic wrap and refrigerate for 2 hours or overnight. If rolling and cutting, transfer dough to plastic wrap and shape into a 1-inch thick disc. Freeze for 2 hours until cold but still pliable.
  6. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Scoop, Flatten, and Bake (Easy Method): Fold a piece of plastic wrap into a ~3-inch square to prevent sticking. Scoop dough into 2-tablespoon balls and place on baking sheet 2 inches apart. Place plastic wrap on each dough ball and flatten to desired thickness using a wide-bottomed glass. Sprinkle with sparkling sugar if desired.
  8. Bake Cookies: Bake for 9-12 minutes for thick, soft cookies or 10-14 minutes for thin, crispy cookies. Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. Roll, Cut, and Bake (Alternative Method): Generously sprinkle almond flour on work surface and on dough disc. Roll dough quickly into a 1/4 inch thick circle. Cut with a 3-inch round cookie cutter and transfer cookies to prepared baking sheet about 1 inch apart. Sprinkle with sparkling sugar if desired. Bake the same as above.
  10. Cool Cookies: After baking, cool cookies a few minutes on the sheet then transfer to wire racks to cool completely.

Notes

  • The chilling step helps dough firm up, making handling and shaping easier.
  • Thickness affects baking time and texture: thicker for soft cookies, thinner for crispier ones.
  • Use sparkling sugar pressed gently into the dough for extra sparkle and texture.
  • Cookies will puff slightly during baking, so leave enough space between them on the baking sheet.
  • Storing cookies in an airtight container will keep them fresh for up to one week.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/almond-flour-sugar-cookies-recipe/