These almond flour sugar cookies have the same soft, buttery feel as a classic sugar cookie with a slightly nuttier finish. They’re easy roll-and-cut cookies that bake up tender in the center with lightly crisp edges, perfect for decorating during the holidays. The dough comes together quickly and rolls smoothly, giving you a no-fuss cookie that looks and tastes just like the traditional version.
My original gluten-free sugar cookies recipe uses almond extract because I love the nutty flavor it brings, so making a true almond flour sugar cookie felt like a natural next step. Almond flour is such a staple in gluten-free kitchens, and these cookies come together with just a handful of simple ingredients like blanched almond flour, butter, sugar, and vanilla. They’re easy to whip up for the holidays or whenever a weeknight cookie craving hits. Decorate them for the season, let the kids join in, or wrap up a batch to share with friends and family.
Gluten-Free Baking Tips
- Allow the dough time to chill. Chill the dough in the fridge for at least 30 minutes before rolling and cutting. This firms up the butter, makes the dough easier to handle, and helps the cookies keep their clean edges while baking.
- Don’t overwork the dough. Once the ingredients come together, stop mixing and let the dough rest in the fridge. After chilling, roll it between sheets of parchment and dust lightly with gluten-free flour to get an even ¼-inch thickness without warming the dough too much.
- If the dough cracks. Almond flour dough can look delicate, but it’s actually very forgiving. If you see cracks while rolling, just press the dough back together—it will bake up beautifully.
- Sticky or wet dough. If the dough feels too sticky or soft to roll, add 1 to 2 tablespoons of almond flour and mix gently until it firms up. Chilling again also helps bring it back to the right consistency.
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In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy.
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Add egg and vanilla and mix until smooth.
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Gradually add the dry ingredients to the wet, mixing until a soft dough forms. It will be soft but manageable and will firm up during chilling, but if it’s too soft to handle, add 1-2 tbsp of additional almond flour if needed.
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Wrap the dough in plastic wrap and chill for at least 30 minutes to make it easier to roll and cut. You can prepare the dough for up to 2 days in advance.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Roll the dough between two sheets of parchment to 1/4-inch thickness. If it is too sticky, you can use a bit of gluten-free all-purpose flour to make rolling out easier. Cut into shapes with cookie cutters. Chill the remaining dough that needs to be re-rolled before continuing, because the butter will soften during rolling. Then roll the dough out again and cut more cookies until no dough is left.
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Carefully transfer the cookies to the prepared sheet and place about 1 inch apart.
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Bake for 10–12 minutes, until edges are lightly golden. For crispier cookies, bake 1-2 minutes longer. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Frost and decorate as desired once cooled.
- Use blanched almond flour for smooth, light-colored cookies. Unblanched almond flour has the skins, making cookies darker and a bit grainy.
- For crisp cookies, bake a minute or two longer until edges deepen in color.
- For softer cookies, pull from the oven as soon as the edges lightly brown.
Serving: 1cookieCalories: 110kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 44mgPotassium: 5mgFiber: 1gSugar: 4gVitamin A: 118IUCalcium: 32mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Sugar Cookies Step by Step
Gather all the Ingredients together.
Mix the dry ingredients: In a mixing bowl, whisk together 2 cups blanched almond flour, ½ tsp baking powder, and ¼ tsp salt.
Beat butter and sugar: Using a hand or stand mixer, beat together 6 tbsp softened unsalted butter and â…“ cup granulated sugar until smooth and fluffy. Add egg and vanilla and mix until smooth.
Combine the ingredients: Slowly add the dry ingredients to the wet ingredients while mixing.Â
Wrap and chill: Continue mixing until a soft dough forms. The dough should be soft but manageable and will firm up while it chills. If it’s too soft to handle, add 1-2 tbsp more almond flour. Wrap the dough up in plastic wrap and chill it in the fridge for 30 minutes. This makes it easier to roll the dough out and cut.Â
Roll out the dough: Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the dough between two sheets of parchment paper to 1/4 inch thick. If it feels sticky, dust the parchment or dough lightly with gluten-free all-purpose flour to make rolling easier.Â
Cut out the cookies: Use cookie cutters to cut out shapes. Keep any dough that needs to be re-rolled in the fridge so the butter stays firm, then roll and cut again until all the dough is used.
Fill a baking tray: Gently transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart.Â
Bake the cookies: Bake for 10-12 minutes, until the edges turn lightly golden. For crisper cookies, bake 1 to 2 minutes longer.Â
Cool and decorate: Cool on the baking sheet for 5 minutes, then move to a wire rack. Once fully cooled, frost and decorate as you like. Serve and enjoy!
Serving Suggestions
These almond flour sugar cookies are one of my favorite holiday treats to set out with a cup of coffee or dairy-free hot chocolate, especially after decorating them with my family. They’re perfect for cookie boxes with gluten-free snickerdoodles, classroom parties, or gifting alongside a small jar of homemade frosting. I also love pairing them with a simple vanilla buttercream or a dairy-free buttercream.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5 days to keep them soft in the center with crisp edges. If you want them to last a bit longer, refrigerate them for up to a week.
The dough can also be refrigerated for up to 2 days or frozen for up to 2 months. Thaw in the fridge before rolling and baking.
These cookies are also great to freeze after baking, so you can make them ahead of time or enjoy them later. Just place the cooled cookies in a single layer, freeze until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw at room temperature, and they’re ready to enjoy or decorate.
