Almond Flour Cut Out Sugar Cookies

The perfect soft and chewy cut out sugar cookie made with just a few simple ingredients. These are perfect when you need a gluten free cookie!

These tasty cut-out sugar cookies are a great alternative to traditional cookies! These are made with just a few simple ingredients, and it’s great for anyone who is gluten-free or vegan. For another super easy holiday cookie recipe, check out my no bake gingerbread cookies.

Ingredients for your Almond Flour Cut Out Sugar Cookies:

• Almond Flour – I recommend blanched almond flour for the best texture.
• Sugar – this makes the recipe sweet! You can substitute with stevia, if desired.
• Milk– I used almond milk but dairy milk works great, too.
• Maple syrup– This adds a little extra sweetness and another layer of flavor. You could substitute with honey.
• Vanilla– A splash of vanilla helps add flavor.
• Salt – always like to add a little salt to balance out the sweetness, plus it adds depth to the other flavors, but this is optional, you don’t need it for these to come out.

Tips for the Best Almond Flour Cut-Out Sugar Cookies

Start by combining all your cookie dough ingredients. Begin with 1¼ cups of blanched almond flour and mix everything until a soft dough forms. Adjust the sweetness to your liking—feel free to add a little extra maple syrup or sugar if you want them sweeter!

Once mixed, check the texture. Almond flour dough tends to be a bit soft and sticky. If it feels too wet to roll, sprinkle in an extra 1 to 2 tablespoons of almond flour, one spoonful at a time, until it firms up slightly. You’re looking for a dough that holds together but isn’t too crumbly.

Rolling It Out

Before you roll the dough, chill it for at least 1 hour to make it easier to handle. When you’re ready, lightly dust your work surface with a little gluten-free all-purpose flour or tapioca flour. While almond flour works in a pinch, it can be too coarse for rolling.

Roll the dough out to about ⅛ inch thickness. If it sticks, sprinkle a little flour on your rolling pin too. Cut out your favorite shapes with cookie cutters, re-rolling the scraps as needed.

Pro Tip:

Lay down a sheet of plastic wrap on your counter and secure it by lightly spritzing water underneath. Roll the dough directly on the plastic wrap—this makes it super easy to lift and transfer your cut-outs to the baking sheet without breaking them.

Baking Time

Bake at 350°F (175°C) for about 8–10 minutes, but check early—especially for smaller cookies. The edges should be just turning golden. These cookies don’t puff up much, so give one a gentle press to see if it feels set. Remember, they’ll firm up more as they cool on the baking sheet.

Simple Icing Tip

To make a quick icing, mix powdered sugar with a splash of milk or lemon juice and a drop of vanilla. Add more powdered sugar until it’s thick enough to spread or drizzle without running off the cookies.

In addition to the listed ingredients, you will need:

• a rolling pin
• parchment paper
• Extra flour (gf ap or tapioca)
• a bowl for your cookies
• a bowl for Icing if making

Enjoy!

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