Gluten Free Sugar Cookies
Light, buttery, and perfectly sweet gluten-free sugar cookies that are indistinguishable from traditional ones. Made with a special blend of almond flour, tapioca flour, and coconut flour for the perfect texture without gluten.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Cutters
- Cooling Rack
Ingredients
For the Cookies
- 2 cups blanched almond flour finely ground for best texture
- 1/2 cup tapioca flour creates the perfect chew
- 1/4 cup coconut flour helps absorb moisture
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened (or dairy-free butter alternative)
- 3/4 cup granulated sugar can substitute coconut sugar for a less refined option
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract optional but enhances flavor
For the Icing (Optional)
- 1 cup powdered sugar
- 1-2 tbsp milk of choice
- 1/4 tsp vanilla extract
- food coloring optional
Instructions
- In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and salt until well combined. Break up any clumps in the almond flour for the smoothest cookie texture.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated, about 30 seconds.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be slightly sticky.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a surface lightly dusted with tapioca flour, roll the chilled dough to about ¼-inch thickness. Cut into desired shapes using cookie cutters. Work in batches, keeping unused dough refrigerated.
- Bake for 10-12 minutes until the edges are just turning golden. The cookies will be soft when first removed from the oven but will firm up as they cool.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing (optional): Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more liquid or sugar as needed. Divide into bowls and add food coloring if desired.
- Once cookies are completely cool, decorate with icing using piping bags or spreading with a knife.
Notes
For dairy-free cookies: Substitute unsalted butter with solid coconut oil or high-quality vegan butter.
For egg-free cookies: Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes).
For almond allergies: While the texture won't be identical, try substituting sunflower seed flour in place of almond flour.
For crisp cookies, bake 1-2 minutes longer; for softer cookies, stick to the 10-minute mark.
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 118kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 18mgSodium: 52mgFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!