Ingredients
Dry Ingredients
- 4 cups almond flour
- 1 teaspoon baking soda
- All-purpose flour or coconut flour, for dusting and rolling
Wet Ingredients
- 3/4 cup butter, softened
- 3/4 cup cane sugar or erythritol (monk fruit extract)
- 2 large eggs, room temperature
- 1/2 tablespoon pure vanilla extract
Icing and Decoration (Optional)
- 1 cup icing sugar
- 2 tablespoons cold water
- Sprinkles of choice
Instructions
- Prepare Dry Mix: In a large bowl, whisk together almond flour and baking soda until there are no lumps. Set aside.
- Mix Butter and Sugar: In another large bowl, beat the softened butter and sugar with an electric mixer until creamy and well combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until thoroughly combined, but take care not to overbeat to avoid butter separation.
- Combine Dry and Wet Ingredients: Stir the dry flour mixture into the wet ingredients with a spatula until a ball of dough forms; the dough will be somewhat wet.
- Chill Dough: Divide the dough into two balls, place each on separate sheets of plastic wrap, flatten into discs, wrap tightly, and refrigerate for 2 hours or freeze for 1 hour.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats, then set aside.
- Roll and Cut Dough: Remove chilled dough from fridge or freezer, unwrap, and let warm for 5 minutes if too hard. Dust rolling surface and pin generously with all-purpose or coconut flour. Roll dough to 1/3 inch thickness, thicker than usual. Use cookie cutters to cut shapes and transfer to baking sheets, spacing them 2 inches apart. Re-roll scraps and repeat.
- Bake Cookies: Bake for 12 minutes, removing before edges or tops begin to brown to keep a light color typical of sugar cookies. Let cookies cool on baking sheets for 15 minutes, then transfer to wire racks to cool completely.
- Prepare Icing (Optional): In a small bowl, whisk icing sugar with cold water until smooth without lumps. Transfer icing to a resealable bag, cut a small hole in the corner for piping.
- Decorate Cookies: Pipe outlines and fill cookie surfaces with icing. While icing is wet, add sprinkles if desired by placing cookies in a bowl with sprinkles, shaking off excess. Let icing dry fully for a couple of hours before stacking.
Notes
- Dust rolling surfaces generously with flour because the dough is wet and can be sticky.
- Do not overbake sugar cookies; they should remain pale and soft, not browned.
- Chilling the dough is essential to prevent excessive spreading during baking.
- You may substitute cane sugar with erythritol or monk fruit extract for a lower sugar option.
- Let decorated cookies dry completely to avoid smudging and stacking prematurely.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
