These comfortable, tender cutout almond flour sugar cookies will maintain any form you want, so you may have fun any vacation and nonetheless eat grain free!
These comfortable, buttery cutout almond flour sugar cookies will maintain any form you want, so you may have fun any vacation and nonetheless eat grain free!
Why I like these almond flour sugar cookies
These gluten free sugar cookies tick all of the containers. Not like numerous different gluten free dough, this recipe rolls out superbly, 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 individuals, Christmas bushes, bells, hearts, any form in any respect. Stunning heart-shaped almond flour Valentine cookies topped with a wealthy pink frosting or glaze can be good.
In a nutshell:
- This recipe at all times works to make cookies in any form, for any event.
- The feel is tender however agency.
- The recipe is straightforward to comply with.
- The dough is straightforward to deal with, roll, and lower out.
Key substances
- Almond flour: The bottom flour of those cookies; be sure you 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 among 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’ll be able to go away it out, or strive 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 gentle 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.
Easy methods 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 crushed egg, vanilla and a little bit of water
- Add extra water till the dough holds collectively properly 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
- Minimize 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 fantastic 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 may very well be gluten free gingerbread cookies or perhaps a gluten free gingerbread home.
A correct cutout cookie will maintain its form simply as you narrow 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 yr.
Whether or not it is a birthday, and also you wish to shock your 5-year-old by spelling out his identify 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 very good sugar cookie recipe has you lined.
Combining almond flour and tapioca starch/flour into an all-purpose flour
I like baking with almond flour and barely bake with it with out including some tapioca starch/flour to create a correct steadiness of substances. The most effective ratio of those flours is often 40% almond flour, 60% tapioca starch.
That ratio is the very best when you’re making an attempt to create a recipe that carefully resembles the sort that you just’d make with a rice-based flour mix (or standard all-purpose flour). Since almond flour has numerous fats, you may usually use about half the quantity of fats that you just may in any other case anticipate.
Nearly Paleo
More often than not I create a recipe with this superb set of two gluten free flours, it is a Paleo recipe. Meaning no dairy, no grains, and no refined sugars. For this recipe, I began with my comfortable frosted sugar cookies recipe and largely simply swapped out that almond/tapioca flour mix and lowered the fats by half.
The one approach I used to be going to have the ability to create an almond flour sugar cookie that was gentle in coloration was to make use of white sugar, and Paleo granulated sugar is brown (coconut palm sugar). Since I am making an attempt to make a “regular” trying and tasting sugar cookie, look mattered.
For those who’re searching for a extra virtuous almond flour cookie, strive my almond flour chocolate chip cookies. They’re flippantly candy, refined sugar free when made with coconut sugar, dairy free when made with virgin coconut oil, and grain free, too.
Recipe suggestions & methods
Sure, this recipe is a simple one, however I’ve nonetheless obtained a couple of further suggestions so that you can comply with to ensure your sugar cookies prove good each time.
Use finely floor blanched almond flour
Solely use finely floor almond flour. And be sure you 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 not any 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. Whenever you’re following the recipe, you may discover that the dry substances severely outnumber the moist substances.
Whenever you add the melted butter, egg, and vanilla, it’s possible you’ll suppose the dough won’t ever come collectively. It is going to, however it can doubtless want a little bit of water to deliver it collectively, you may knead the dough with clear fingers. Chances are you’ll be tempted so as to add water extra shortly, 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 can roll out cleanly and the cookies will hold their clear traces throughout baking. An excessive amount of water will trigger the cookies to unfold throughout baking. Bear in mind, you may at all times add extra water, however you may’t take any out.
Stick with the recipe
Baking is science. The dough must be appropriate for slicing and completely should maintain its form whereas baking. Stick with the recipe as finest you may, even when you’d relatively get began instantly and never need to order, for instance, tapioca starch. It is such a helpful ingredient!
For those who add further flavorings, even simply almond extract, you alter the moist to dry ratio. Equally, when you take away the vanilla extract, you’d change the moist to dry ratio so substitute it with some further water or one other flavoring.
In style ingredient substitutions
This recipe is of course gluten free because it does not include any wheat flour or different gluten grains, nevertheless it does include eggs and dairy. Listed below are my recommendations for the very best 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 (generally known as a starch, however there is no such thing as a distinction whatever the identify). You’ll be able to generally substitute 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 at all times purchase tapioca starch/flour from Nuts.com because it’s nice high quality at a fantastic value. Genuine Meals additionally makes a fantastic high quality product, too.
Sugar
You need to use granulated coconut sugar rather than refined granulated sugar, gram for gram. To be sure that the coconut sugar dissolves fully, 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 perimeters of the cookies will even doubtless not be as clear.
If you would like to strive 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 anticipate so as to add extra water to deliver the dough collectively.
Dairy
Instead of melted butter within the cookie dough, strive utilizing block-style vegan butter like from Soften model or Miyoko’s Creamy model. Keep away from the sort in a bath, 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 could unfold.
Eggs
Instead of the egg on this recipe, you may strive utilizing a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel). Nevertheless, it’s possible you’ll want so as to add a bit of extra water, and you may doubtless discover that the dough does not bind collectively fairly as properly. You may additionally wish to refrigerate the dough for half-hour earlier than rolling and slicing.
Xanthan gum
I do think about the xanthan gum on this recipe to be non-obligatory, however it’s important to a clear edge in your cutout cookies, and a clean texture. For those who do not wish to use xanthan gum or cannot have it, you may strive utilizing an equal quantity of konjac powder as an alternative. Guar gum works, too, simply not fairly as properly in baked items as in smoothies and different chilly functions.
Storage directions
You’ll be able to retailer these almond flour sugar cookies, unfrosted, within the fridge for as much as 5 days. For those who’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 finest.
You’ll be able to 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 mix of blanched almond flour and tapioca starch. No different flours will work.
Tapioca starch is exclusive in its potential to offer elasticity to baked items. You’ll be able to’t substitute it with one other starch, like cornstarch, and get good outcomes. However you may have the ability to substitute 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 will arrange fully and make transportable stackable cookies. However you can even make this simple cookie icing with gentle corn syrup rather than meringue powder.
Almond Flour Sugar Cookies Recipe
These comfortable, tender cutout almond flour sugar cookies will maintain any form you want, so you may have fun any vacation and nonetheless eat grain free!
Yield: 24 cookies
Forestall your display screen from going darkish
Substances
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 (non-obligatory; 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, crushed
- 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, non-obligatory xanthan gum, baking powder, salt, and granulated sugar, and whisk to mix properly.
-
Add the butter, egg, and vanilla, and blend to mix. Add not less than 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 fingers, 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 flippantly floured floor, sprinkle the highest flippantly with extra tapioca flour, and roll it out a bit lower than 1/3-inch thick.
-
Transfer the dough typically to stop it from sticking, sprinkling flippantly 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 sure that 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.
-
One after the other, place the baking sheets within the middle of the preheated oven and bake till simply set within the middle (about 10 minutes).
-
The perimeters of among the cookies could brown barely, however take them out earlier than there may be 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 fully.
Put together any icing
-
As soon as the cookies are cool, you may ice, glaze, or frost them them as you'd every other sugar cookie.
Notes
Vitamin data 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 comfortable, tender cutout almond flour sugar cookies will maintain any form you want, so you may have fun any vacation and nonetheless eat grain free!
Yield: 24 cookies
Forestall your display screen from going darkish
Substances
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 (non-obligatory; 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, crushed
- 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, non-obligatory xanthan gum, baking powder, salt, and granulated sugar, and whisk to mix properly.
-
Add the butter, egg, and vanilla, and blend to mix. Add not less than 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 fingers, 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 flippantly floured floor, sprinkle the highest flippantly with extra tapioca flour, and roll it out a bit lower than 1/3-inch thick.
-
Transfer the dough typically to stop it from sticking, sprinkling flippantly 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 sure that 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.
-
One after the other, place the baking sheets within the middle of the preheated oven and bake till simply set within the middle (about 10 minutes).
-
The perimeters of among the cookies could brown barely, however take them out earlier than there may be 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 fully.
Put together any icing
-
As soon as the cookies are cool, you may ice, glaze, or frost them them as you'd every other sugar cookie.
Notes
Vitamin data 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
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Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
