Does any type of gluten-free flour work for making sugar cookies?

This recipe was designed using almond flour for almond flour sugar cookies. So other gluten-free flours will not work as well.

Do I have to chill the cookie dough?

Yes! If you skip this step then the dough will not hold together as well since there is no gluten in it.

Do sugar cookies contain gluten?

Typically, sugar cookies do contain gluten since they are made with all-purpose flour. This recipe, as written, is 100% gluten-free since we are using gluten-free almond flour in place of white flour.

Is this sugar cookie recipe sugar-free?

If you use monkfruit or another sugar-free sweetener in place of the sugar then these would be sugar-free cookies.

Easy Gluten-Free Sugar Cookies - With Almond Flour

Description

These gluten-free sugar cookies are the best healthy cut-out cookies! They are made with almond flour to keep them gluten-free and low-carb but taste like traditional sugar cookies. Bake and ice them with your favorite icing and sprinkles for a fun and festive treat even the kids will love!

Ingredients

Scale

For the sugar cookies

2 cups blanched almond flour
1 teaspoon baking powder
Pinch of kosher salt
1/4 cup monk fruit sweetener or 1/2 cup granulated sugar
1/4 cup melted butter
1 large egg – at room temperature
1 teaspoon vanilla extract

For the icing

1 cup powdered sugar or powdered monk fruit for sugar-free icing
5-6 tablespoons of milk of choice – I used heavy cream

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Instructions

Preheat the oven to 350° F and line a baking sheet with parchment paper. Set aside.
In a medium size mixing bowl, mix up the dry ingredients – Almond flour, baking powder, salt.
In a separate medium-size mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment and cream together the sugar and butter, then add in the egg and vanilla and mix until a smooth batter forms.
Slowly mix in the flour mixture until it forms a thick, smooth cookie dough. Roll the dough out onto a well-floured surface and knead it for about 30 seconds and form it into a smooth ball of dough.
Wrap the dough tightly with plastic wrap and chill it for at least 30 minutes, up to 60 minutes.
After 30-60 minutes, remove and unwrap the cookie dough. Roll it out onto a very well-floured surface (I used almond flour). Grab your favorite cookie cutter shapes and dip the cookie cutter in more almond flour then press the cookie cutter into the dough. Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper. Make sure to place the cookie about 2 inches apart on the cookie sheet.
Bake the cookies at 350° F for 9-11 minutes, until the edges start to get nice and golden brown. Remove the cookies from the oven and let them cool for a few minutes then transfer them to a cooling rack.
Mix up the icing (that is not sugar-free) by combining powdered sugar with milk or water in a medium-sized mixing bowl and whisk well until it forms a nice smooth icing.
Let the cookies cool for at least 20 minutes and ice and decorate them as you like. I dipped to top of each cookie in the icing and then added sprinkles.

Notes

These cookies will not work with gluten free all purpose flour since the recipe was created using almond flour
Chill the dough before you roll it out so the dough will roll more easily and the cookies will not spread while they bake.
Let the cookies fully cool before you ice them.
Make this recipe fully sugar-free by using monkfruit sweetener in place of the sugar.
Store these cookies in an airtight container for up to 3 days.

Prep Time: 35 minutes (includes chill time)
Cook Time: 10 minutes
Category: Healthy desserts
Method: Baked
Cuisine: American