Description
These naturally gluten-free almond flour sugar cookies are sweet and buttery, with lightly crisp edges and soft, chewy centers. Enjoy them plain or decorate them with sprinkles and frosting.
Ingredients
- 3 cups (288 g) super-fine blanched almond flour, spooned and leveled
- 1/4 cup (30 g) cornstarch or tapioca starch (cornstarch is preferred)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1/3 cup (53 g) certified gluten-free sprinkles, optional
- For topping: 1/2 cup (100 g) granulated sugar, for rolling
- Optional decoration: Cookie decorating buttercream and certified gluten-free sprinkles
Instructions
- In a medium bowl, whisk together the almond flour, cornstarch or tapioca starch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the egg, vanilla extract, and almond extract. Whisk until smooth and combined.
- Add the dry ingredients to the wet ingredients. Mix with a silicone spatula or wooden spoon until fully combined. Fold in the sprinkles, if using. The dough will be very soft.
- Cover the dough and refrigerate for at least 2 hours, or up to 3 days. Do not skip chilling.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Place the remaining granulated sugar in a small bowl for rolling.
- Scoop the dough into balls using about 1 1/2 tablespoons (28–30 g) of dough per cookie. Roll each ball in the sugar and arrange them about 3 inches apart on the prepared baking sheets.
- Using the bottom of a measuring cup, gently press down on each dough ball to slightly flatten it.
- Bake for 13–15 minutes, until the surfaces look crackly and the edges are set while the centers still look soft.
- Allow the cookies to cool on the baking sheet for 10–20 minutes, then transfer them to a cooling rack to cool completely.
- If desired, decorate the cooled cookies with buttercream frosting and additional sprinkles.
- Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Store frosted cookies at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make ahead: Prepare the dough and refrigerate it for up to 3 days.
- Freezing dough: Roll the dough into balls and freeze without the sugar coating for 2–3 months. When ready to bake, let the frozen dough balls sit at room temperature for 30 minutes, then roll them in sugar and bake.
- Freezing baked cookies: Unfrosted baked cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
- Sprinkles: Use jimmies-style sprinkles if mixing them into the dough. Nonpareils can bleed color into the dough. Choose certified gluten-free sprinkles when needed.
- Gluten-free ingredients: Almond flour, cornstarch, and tapioca starch are naturally gluten-free, but cross-contamination can occur during manufacturing. Check for certified gluten-free labels, especially when baking for someone with celiac disease or high sensitivity.
- Almond flour matters: Use super-fine blanched almond flour, not almond meal. Almond meal contains the skins and creates a grittier, denser cookie texture.
- Dairy-free option: Melted coconut oil or vegan butter can replace the butter, although the cookies may be less chewy. Use refined coconut oil to avoid adding coconut flavor.
- Egg substitution: The egg is important for binding and structure. A flax egg does not provide the same structure, and the cookies may crumble. An egg substitute is not recommended for this recipe.
- Cornstarch or tapioca starch: One of these starches is essential for soft, chewy cookies. Cornstarch is preferred because it gives slightly better browning and a chewier texture.
- Measuring almond flour: Spoon the flour into the measuring cup and level it off, rather than scooping directly from the bag. For best accuracy, weigh the flour.
- Prep Time: 2 hours 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American