Almond Flour Sugar Cookies are soft, chewy, amazing cookies! Cut into your favorite shapes, topped with cream cheese frosting and sprinkles. Delicious cookies perfect for any occasion!
These almond flour cookies are similar to Lofthouse-style frosted sugar cookies. Soft and chewy with delicious cream cheese frosting that is not too sweet. Great for any holiday, birthday, or occasion. I love that you can decorate soft frosted sugar cookies with different shapes, frosting colors, and sprinkles to match the occasion!
I was at the grocery store and saw piles upon piles of frosted sugar cookies. Which was the inspiration (or craving) behind this recipe. I absolutely loved soft sugar cookies with pink frosting and sprinkles as a kid. My daughter can’t eat gluten and there were no gluten-free frosted sugar cookie options. So this delicious gluten-free sugar cookie recipe was developed so she could enjoy them as well!
Why Use Almond Flour?
Almond flour is gluten-free and grain-free. I find that I like the taste, texture, and moisture of almond flour over regular gluten-free flour in cookies, muffins, and other baked goods. For this recipe, I recommend superfine, blanched almond flour. I used Kirkland Signature.
Ingredients For Almond Flour Sugar Cookies
Ingredients for Cream Cheese Frosting
You will also need some food coloring and fun sprinkles!
How to Make Almond Flour Sugar Cookies
- Cream together butter and sugar in a stand mixer, on medium speed until fluffy. Add egg, vanilla, and almond extract and beat until smooth.
- Combine almond flour, baking powder, and salt in a medium mixing bowl. Stir dry ingredients into wet ingredients until incorporated.
- Chill the dough 1½ hours up to overnight.
- Preheat the oven to 350°F (Once the dough is chilled). Line a cookie sheet with a silicone mat or parchment paper.
- Roll the dough out to ¼-⅓ inch thickness. Cut the dough into desired shapes using cookie cutters. Gather the remaining scraps, form into a ball, and roll out again. Repeat rolling and cutting out cookies until you use all the dough. Transfer to the prepared cookie sheet using a spatula if needed.
- Bake approximately 12 minutes until soft but set around the edges. For slightly crispier edges, bake approximately 14 minutes. Cool on the pan for a few minutes before transfering to a cooling rack. Let cool before frosting.
How to Make Cream Cheese Frosting
- Beat cream cheese and butter in a mixer on medium speed until soft and smooth (approx. 2 minutes). Add in vanilla extract, beat until incorporated. Beat in powdered sugar until smooth and creamy. Add a tablespoon or two of milk to reach desired consistency. Mix in a couple of drops of food coloring if using.
- Frost the cookies then add sprinkles.
FAQ’s
Can I Substitute the Almond Flour with Another Type of Flour?
I don’t recommend using a different kind of flour. This recipe was specifically created and tested for almond flour.
Do I Have to Refrigerate the Dough?
Yes, refrigerating the dough is a must for this recipe. Refrigerating the dough helps them hold their shape making them perfect for cut-out cookies. Refrigerating first gives the thick, soft, and chewy texture. I tested the recipe without refrigerating first and they tasted really good, however, it completely changed the texture and thickness.
Are Cookie Cutters Necessary?
Nope, cookie cutters are not necessary for this recipe. Alternatively, you can roll the cookie dough into balls then press them flat instead of using cookie cutters.
Do These Cookies Taste Gluten-Free?
Not at all! Since these sugar cookies are made with almond flour, you don’t get that weird taste or texture you sometimes get when using other gluten-free flour.
Tips
- Refrigerate the dough. This is a must or the cookies will spread and the texture will be very different. I recommend at least an hour and a half but up to overnight. If your in a hurry, throw the dough in the freezer for 30 minutes.
- When rolling out and cutting the dough, try to work quickly so the dough stays cool preventing spreading. You could always throw the cut out cookies in the fridge or freezer for a little while before baking just to be sure.
- Let cookies cool before frosting so the cream cheese frosting doesn’t melt.
- Frost the cookies the day you plan on eating for best results.
Storing Frosted Sugar Cookies
Store frosted cookies in an airtight container in the refrigerator for up to 3 days. I tested storing frosted cookies at room temperature and I do not recommend it. They got soft and soggy.
Store unfrosted cookies in an airtight container at room temperature for 3-4 days.
Cookies can be frozen for up to 3 months.
Products Used
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More Almond Flour Recipes
Almond Flour Sugar Cookies
Equipment
- stand mixer or hand mixer
- cookie sheet
- silicon baking mat or parchment paper
Ingredients
- 4 tbsp unsalted butter soften to room temperature
- ½ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 2 cups almond flour blanched, superfine
- 1½ tsp baking powder
- ½ tsp salt
Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- 2 tbsp unsalted butter softened to room temperature
- ½ tsp vanilla extract
- 1 cup powdered sugar
- 1-2 tbsp milk or half and half
- food coloring color of choice
- sprinkles
Instructions
- In a stand mixer, cream together butter and sugar on medium speed until fluffy. Add egg, vanilla, and almond beat until smooth.
- In a medium mixing bowl, combine almond flour, baking powder, and salt.Stir dry ingredients into wet ingredients until incorporated. Chill the dough for 1½ hours up to overnight.
- Once the dough is chilled, preheat the oven to 350°F.Line a cookie sheet with a silicone mat or parchment paper.
- Carefully roll the dough out to ¼-⅓ inch thickness. Cut the dough into desired shapes. Gather the remaining scraps, form into a ball, and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again. Transfer to the prepared cookie sheet using a spatula if needed.
- Bake for approximately 12 minutes until soft but set around the edges. For slightly crispier edges, bake for approximately 14 minutes. Cool on the pan for a few minutes before transferring to a cooling rack. Let cool before frosting.
Cream cheese frosting
- Beat cream cheese and butter in a mixer on medium speed until soft and smooth (approx. 2 minutes). Add in vanilla extract, beat until incorporated. Starting on low speed then after a few seconds increasing to medium speed, beat in powdered sugar until smooth and creamy. Add a tablespoon or two of milk to reach desired consistency. Mix in a couple of drops of food coloring if using. Frost the cookies then add sprinkles.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Store unfrosted cookies in an airtight container at room temperature for 3-4 days.
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