These mushy, tender cutout almond flour sugar cookies will maintain any form you want, so you possibly can have fun any vacation and nonetheless eat grain free!
These mushy, buttery cutout almond flour sugar cookies will maintain any form you want, so you possibly can have fun any vacation and nonetheless eat grain free!
Why I really like these almond flour sugar cookies
These gluten free sugar cookies tick all of the bins. Not like a whole lot of different gluten free dough, this recipe rolls out fantastically, makes it extremely simple to chop out any form you need, and the dough holds its form fantastically throughout baking.
And it is so versatile: Christmas cookies, stars, gingerbread folks, Christmas bushes, bells, hearts, any form in any respect. Lovely heart-shaped almond flour Valentine cookies topped with a wealthy purple frosting or glaze could be excellent.
In a nutshell:
- This recipe all the time works to make cookies in any form, for any event.
- The feel is tender however agency.
- The recipe is straightforward to observe.
- The dough is straightforward to deal with, roll, and lower out.
Key substances
- Almond flour: The bottom flour of those cookies; you should definitely use a finely floor almond flour. I actually like Wellbee’s model, Blue Diamond model and Costco’s Kirkland model blanched almond flours.
- Tapioca starch: Provides construction, elasticity, and absorbs a few of the fats and moisture of the almond flour.
- Xanthan gum: Helps makes the dough simpler to work with, and the cookies maintain their form. You may depart it out, or attempt changing it with an equal quantity of konjac powder.
- Baking powder: Offers the cookies some rise.
- Salt: Balances sweetness and brightens different flavors.
- Sugar: Granulated sugar provides sweetness and tenderness and retains the cookies mild in coloration.
- Butter: Provides moisture, taste and tenderness.
- Egg: Binds the cookies collectively and provides some rise within the oven.
- Vanilla: Provides depth of taste.
- Water: Helps bind the dough collectively and make it simpler to roll out.
The way to make almond flour sugar cookies
Make the cookie dough
- Whisk the dry substances (almond flour, tapioca starch, xanthan gum, salt, baking powder, sugar) in a big mixing bowl
- Add melted butter, a overwhelmed egg, vanilla and a little bit of water
- Add extra water till the dough holds collectively nicely in your hand
- Divide the dough in half, press right into a disk and sprinkle with tapioca starch
Put together the dough, and bake the cookies
- Roll out the dough about 1/3-inch thick, sprinkling with extra tapioca starch as wanted to stop sticking
- Reduce out well-defined shapes with a cookie cutter
- Place the shapes about 1 inch aside (or much less, they will not unfold) on a lined baking sheet
- Bake at 325°F or till simply set it within the middle.
What makes a terrific cutout cookie?
Cutout cookies are the type of cookie that require you to roll out cookie dough, after which lower out shapes with a cookie cutter. They’re most frequently gluten free sugar cookies, that are a easy mixture of flour, baking powder, salt, sugar, butter and egg. However they could possibly be gluten free gingerbread cookies or perhaps a gluten free gingerbread home.
A correct cutout cookie will maintain its form simply as you chop it, even when that form has twists, turns, bends, or corners. That signifies that it is able to have fun any vacation, any day of the 12 months.
Whether or not it is a birthday, and also you wish to shock your 5-year-old by spelling out his title in sugar cookies, it is Easter and also you wish to make eggs and bunnies, or it is Valentine’s Day, and it is all concerning the hearts, a superb sugar cookie recipe has you lined.
Combining almond flour and tapioca starch/flour into an all-purpose flour
I really like baking with almond flour and barely bake with it with out including some tapioca starch/flour to create a correct steadiness of substances. One of the best ratio of those flours is often 40% almond flour, 60% tapioca starch.
That ratio is the perfect in case you’re attempting to create a recipe that intently resembles the sort that you simply’d make with a rice-based flour mix (or standard all-purpose flour). Since almond flour has a whole lot of fats, you may usually use about half the quantity of fats that you simply may in any other case count on.
Nearly Paleo
More often than not I create a recipe with this superb set of two gluten free flours, it is a Paleo recipe. Which means no dairy, no grains, and no refined sugars. For this recipe, I began with my mushy frosted sugar cookies recipe and principally simply swapped out that almond/tapioca flour mix and diminished the fats by half.
The one manner I used to be going to have the ability to create an almond flour sugar cookie that was mild in coloration was to make use of white sugar, and Paleo granulated sugar is brown (coconut palm sugar). Since I am attempting to make a “regular” wanting and tasting sugar cookie, look mattered.
In the event you’re in search of a extra virtuous almond flour cookie, attempt my almond flour chocolate chip cookies. They’re evenly candy, refined sugar free when made with coconut sugar, dairy free when made with virgin coconut oil, and grain free, too.
Recipe ideas & methods
Sure, this recipe is a straightforward one, however I’ve nonetheless obtained a number of further ideas so that you can observe to ensure your sugar cookies end up excellent each time.
Use finely floor blanched almond flour
Solely use finely floor almond flour. And be sure to go for the blanched almond flour, too, as meaning the skins have been eliminated, so you may get lighter, extra conventional sugar cookies. Whereas easy, this recipe is fairly particular, and coarse almond flour or almond meal simply will not work.
Do not chill the dough
With these almond flour sugar cookies, there is no must refrigerate or freeze the dough. It is able to go as quickly as you’ve got completed kneading it.
Add water slowly
This recipe is an easy one-bowl-and-a-spoon recipe, which is nice. Once you’re following the recipe, you may discover that the dry substances severely outnumber the moist substances.
Once you add the melted butter, egg, and vanilla, chances are you’ll assume the dough won’t ever come collectively. It is going to, however it should doubtless want a little bit of water to deliver it collectively, you may knead the dough with clear arms. Chances are you’ll be tempted so as to add water extra rapidly, and hold going till the dough comes collectively simply with a spoon. As an alternative, add the water very, very slowly and let contact be your information.
When the dough holds collectively after kneading, it should roll out cleanly and the cookies will hold their clear strains throughout baking. An excessive amount of water will trigger the cookies to unfold throughout baking. Keep in mind, you possibly can all the time add extra water, however you possibly can’t take any out.
Persist with the recipe
Baking is science. The dough needs to be appropriate for reducing and completely should maintain its form whereas baking. Persist with the recipe as greatest you possibly can, even in case you’d somewhat get began instantly and never need to order, for instance, tapioca starch. It is such a helpful ingredient!
In the event you add further flavorings, even simply almond extract, you modify the moist to dry ratio. Equally, in case you take away the vanilla extract, you’d change the moist to dry ratio so exchange it with some further water or one other flavoring.
Common ingredient substitutions
This recipe is of course gluten free because it does not comprise any wheat flour or different gluten grains, but it surely does comprise eggs and dairy. Listed here are my solutions for the perfect choices for substitutions to accommodate completely different dietary wants.
Tapioca starch/flour
Tapioca starch has no exact substitute, I am afraid. It is a distinctive flour (typically known as a starch, however there isn’t a distinction whatever the title). You may typically exchange it with superfine candy white rice flour, often known as glutinous rice flour.
Like almond flour, high quality varies tremendously amongst manufacturers of tapioca starch. I virtually all the time purchase tapioca starch/flour from Nuts.com because it’s nice high quality at a terrific value. Genuine Meals additionally makes a terrific high quality product, too.
Sugar
You need to use granulated coconut sugar rather than refined granulated sugar, gram for gram. To ensure that the coconut sugar dissolves utterly, although, grind it first in a blender or meals processor.
The cookies will flip brown, although, since coconut sugar may be very darkish brown in coloration. The coconut sugar will even add some taste. The sides of the cookies will even doubtless not be as clear.
If you would like to attempt making these cookies sugar free, I’ve a extremely good feeling about Lankato granulated monkfruit sweetener, gram for gram. It is a mixture of monkfruit and erythritol. It does are typically drying, although, so count on so as to add extra water to deliver the dough collectively.
Dairy
Rather than melted butter within the cookie dough, attempt utilizing block-style vegan butter like from Soften model or Miyoko’s Creamy model. Keep away from the sort in a bathtub, which will not work. Virgin coconut oil (the sort that’s strong at room temperature) must also work as a dairy-free substitute, however the cookies might unfold.
Eggs
Rather than the egg on this recipe, you possibly can attempt utilizing a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel). Nonetheless, chances are you’ll want so as to add a bit extra water, and you may doubtless discover that the dough does not bind collectively fairly as nicely. You might also wish to refrigerate the dough for half-hour earlier than rolling and reducing.
Xanthan gum
I do contemplate the xanthan gum on this recipe to be optionally available, however it’s important to a clear edge in your cutout cookies, and a clean texture. In the event you do not wish to use xanthan gum or cannot have it, you possibly can attempt utilizing an equal quantity of konjac powder instead. Guar gum works, too, simply not fairly as nicely in baked items as in smoothies and different chilly purposes.
Storage directions
You may retailer these almond flour sugar cookies, unfrosted, within the fridge for as much as 5 days. In the event you’ve frosted them already, they need to nonetheless go within the fridge in an hermetic container, however they will solely final a day or two earlier than they’re previous their greatest.
You may freeze the dough, or the baked, unfrosted cookies, too. Simply wrap tightly, place in a freezer secure container, and hold within the freezer for as much as three months.
FAQs
No, these cookies should be made utilizing a mixture of blanched almond flour and tapioca starch. No different flours will work.
Tapioca starch is exclusive in its means to offer elasticity to baked items. You may’t exchange it with one other starch, like cornstarch, and get good outcomes. However you may be capable of exchange it with superfine candy white rice flour, often known as glutinous white rice flour.
No, almond meal is made with coarsely floor almonds that also have their skins intact. It will not work on this recipe.
I made gluten free royal icing with meringue powder as a result of I needed one thing that might arrange utterly and make transportable stackable cookies. However you may also make this simple cookie icing with mild corn syrup rather than meringue powder.
Almond Flour Sugar Cookies Recipe
These mushy, tender cutout almond flour sugar cookies will maintain any form you want, so you possibly can have fun any vacation and nonetheless eat grain free!
Yield: 24 cookies
Forestall your display from going darkish
Components
For the cookies.
- 1 cup (120 g) finely floor blanched almond flour
- 1 ½ cups (180 g) tapioca starch/flour plus extra for sprinkling
- ½ teaspoon xanthan gum (optionally available; makes the cookies extra steady)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅜ cup (125 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 1 teaspoon pure vanilla extract
- lukewarm water by the half-teaspoonful
Directions
Make the cookie dough.
-
In a big bowl, place the almond flour, tapioca starch, optionally available xanthan gum, baking powder, salt, and granulated sugar, and whisk to mix nicely.
-
Add the butter, egg, and vanilla, and blend to mix. Add at the least 1/2 teaspoonful of water, and blend it into the dough.
-
If the dough has any spots that appear dry or crumbly, add extra water by the half-teaspoonful and blend to mix.
-
Utilizing clear arms, knead the dough collectively till it types a ball. Will probably be thick and comparatively stiff. Sprinkle in additional water as essential to deliver the dough collectively.
-
Divide the dough in half and set one half apart, draped with a tea towel to stop it from drying out.
Form the cookies.
-
Place the primary half of the dough on a evenly floured floor, sprinkle the highest evenly with extra tapioca flour, and roll it out a bit lower than 1/3-inch thick.
-
Transfer the dough usually to stop it from sticking, sprinkling evenly with extra tapioca flour as essential.
-
Utilizing a 2 1/2-inch spherical cookie cutter or different shapes, lower out shapes of dough. Pull off the surplus cookie dough away from the shapes you've got lower.
-
Place the cutout shapes of dough about 1-inch aside from each other on the ready baking sheets. The cookies will not unfold throughout baking, so simply be certain they are not touching.
-
Collect and reroll the scraps, and repeat the method with all of the remaining dough till it’s all been used.
Bake the cookies.
-
Separately, place the baking sheets within the middle of the preheated oven and bake till simply set within the middle (about 10 minutes).
-
The sides of a few of the cookies might brown barely, however take them out earlier than there's any important browning.
-
Take away the cookies from the oven and permit them to chill on the baking sheet for about 5 minutes or till steady earlier than transferring them to a wire rack to chill utterly.
Put together any icing
-
As soon as the cookies are cool, you possibly can ice, glaze, or frost them them as you'd some other sugar cookie.
Notes
Vitamin info is per cookie with out icing.
Vitamin
Energy: 83kcal | Carbohydrates: 11g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 12mg | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Calcium: 16mg | Iron: 0.3mg
Almond Flour Sugar Cookies Recipe
These mushy, tender cutout almond flour sugar cookies will maintain any form you want, so you possibly can have fun any vacation and nonetheless eat grain free!
Yield: 24 cookies
Forestall your display from going darkish
Components
For the cookies.
- 1 cup (120 g) finely floor blanched almond flour
- 1 ½ cups (180 g) tapioca starch/flour plus extra for sprinkling
- ½ teaspoon xanthan gum (optionally available; makes the cookies extra steady)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅜ cup (125 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 1 teaspoon pure vanilla extract
- lukewarm water by the half-teaspoonful
Directions
Make the cookie dough.
-
In a big bowl, place the almond flour, tapioca starch, optionally available xanthan gum, baking powder, salt, and granulated sugar, and whisk to mix nicely.
-
Add the butter, egg, and vanilla, and blend to mix. Add at the least 1/2 teaspoonful of water, and blend it into the dough.
-
If the dough has any spots that appear dry or crumbly, add extra water by the half-teaspoonful and blend to mix.
-
Utilizing clear arms, knead the dough collectively till it types a ball. Will probably be thick and comparatively stiff. Sprinkle in additional water as essential to deliver the dough collectively.
-
Divide the dough in half and set one half apart, draped with a tea towel to stop it from drying out.
Form the cookies.
-
Place the primary half of the dough on a evenly floured floor, sprinkle the highest evenly with extra tapioca flour, and roll it out a bit lower than 1/3-inch thick.
-
Transfer the dough usually to stop it from sticking, sprinkling evenly with extra tapioca flour as essential.
-
Utilizing a 2 1/2-inch spherical cookie cutter or different shapes, lower out shapes of dough. Pull off the surplus cookie dough away from the shapes you've got lower.
-
Place the cutout shapes of dough about 1-inch aside from each other on the ready baking sheets. The cookies will not unfold throughout baking, so simply be certain they are not touching.
-
Collect and reroll the scraps, and repeat the method with all of the remaining dough till it’s all been used.
Bake the cookies.
-
Separately, place the baking sheets within the middle of the preheated oven and bake till simply set within the middle (about 10 minutes).
-
The sides of a few of the cookies might brown barely, however take them out earlier than there's any important browning.
-
Take away the cookies from the oven and permit them to chill on the baking sheet for about 5 minutes or till steady earlier than transferring them to a wire rack to chill utterly.
Put together any icing
-
As soon as the cookies are cool, you possibly can ice, glaze, or frost them them as you'd some other sugar cookie.
Notes
Vitamin info is per cookie with out icing.
Vitamin
Energy: 83kcal | Carbohydrates: 11g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 12mg | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Calcium: 16mg | Iron: 0.3mg
Thanks for stopping by!
Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
