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There’s something magical about rolling out cookie dough, pressing shapes into it, and pulling out little stars, hearts, or trees. It’s a ritual that feels both creative and comforting. But if you’ve ever tried making traditional sugar cookie cutouts, you know they can be finicky—spreading in the oven, losing their sharp edges, or just feeling a bit too heavy. That’s where these almond flour sugar cookie cutouts come in. They’re tender, but sturdy. They hold their shape beautifully, thanks to the almond flour, which gives them a lovely, delicate crumb and a subtle nutty flavor that pairs so well with sweet icing. Honestly, they’re a game-changer for holiday baking, birthday parties, or just a rainy afternoon when you need a little edible art project. They’re gluten-free, but you’d never know it—the texture is just right, not crumbly or dry. And the best part? They come together in one bowl with minimal fuss. So, preheat your oven and clear some counter space—we’re about to make some cookies that are as delightful to make as they are to eat.

Recipe Overview

Why You’ll Love This Almond Flour Sugar Cookie Cutouts

They hold their shape perfectly. No more puddle-cookies that spread into blobs! The almond flour provides structure without the need for chilling for hours, so you get crisp, clean edges on every single cookie.
The texture is wonderfully tender and delicate. These cookies have a melt-in-your-mouth quality that traditional sugar cookies often lack, thanks to the fine, soft crumb of almond flour. They’re sturdy enough to decorate but still feel light.
They’re incredibly simple to make. One bowl, a few basic ingredients, and you’re pretty much done. The dough is a dream to work with—it rolls out smoothly and doesn’t tear easily, making it perfect for baking with kids.
That subtle, nutty flavor is just divine. Almond flour brings a rich, toasty note that elevates the simple sweetness of the cookie. It’s a more sophisticated flavor profile that pairs beautifully with royal icing or a simple dusting of powdered sugar.

Ingredients & Tools

2 ½ cups blanched almond flour
¼ cup coconut flour
⅓ cup coconut sugar or granulated sugar
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, softened
1 large egg, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional, but recommended)

Tools: A stand mixer or hand mixer, rolling pin, assorted cookie cutters, parchment paper, and baking sheets.

A couple of ingredient notes here—using blanched almond flour gives you a lighter-colored cookie, which is ideal for decorating. The coconut flour is the secret weapon; it soaks up just enough moisture to prevent spreading without making the dough dry. And that bit of almond extract? It really amplifies the nutty aroma.

Nutrition (per serving)

Calories: 142 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 7 g
Fiber: 2 g

Serves: 18 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Why room temperature ingredients? Using softened butter and a room-temperature egg is non-negotiable for a smooth, pliable dough. If the butter is too cold, you’ll end up with crumbly bits, and if it’s melted, the dough will be greasy and hard to roll.
Can I use a different type of sugar? You can, but it will affect the color and texture. Coconut sugar gives a deeper, caramel-like flavor and a slightly darker cookie. Granulated sugar keeps them pale and classic. I wouldn’t recommend liquid sweeteners like maple syrup, as they’ll throw off the dry-to-wet ratio.
Do I really need the almond extract? Honestly, it makes a huge difference. It enhances the almond flavor from the flour and makes the cookies taste more complex and bakery-style. If you don’t have it, you can use all vanilla, but you’ll miss that little extra oomph.
What if my dough is too sticky? Don’t panic! Almond flour can vary in moisture content. If the dough feels overly soft or sticky after mixing, just let it rest for 5-10 minutes. The coconut flour will continue to absorb the liquid, and it should firm up nicely.

How to Make Almond Flour Sugar Cookie Cutouts

Step 1: Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), combine the softened butter and sugar. Cream them together on medium speed for about 1-2 minutes, until the mixture looks pale and fluffy. You’ll notice it lighten in color—this step is key for incorporating air, which helps the cookies bake up tender.

Step 2: Scrape down the sides of the bowl with a spatula. Add the egg, vanilla extract, and almond extract (if using). Mix on medium-low speed until everything is fully incorporated and the mixture looks smooth. It might look a little curdled at first, but just keep mixing—it will come together into a homogeneous, creamy mixture.

Step 3: In a separate medium bowl, whisk together the almond flour, coconut flour, and salt. This ensures the leavening and salt are evenly distributed throughout the dry ingredients. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms and no dry streaks remain. Be careful not to overmix here—once it’s combined, stop the mixer.

Step 4: Turn the dough out onto a clean surface. It should be soft but not overly sticky. If it feels a bit tacky, you can lightly dust the surface with a tiny bit of almond flour. Gently knead the dough a few times to bring it together into a smooth disc. The trick is to handle it just enough to make it cohesive without working it too hard.

Step 5: Place the dough disc between two large sheets of parchment paper. Using a rolling pin, roll the dough out to a uniform ¼-inch thickness. The parchment paper prevents sticking beautifully, so you don’t need extra flour that can dry out the cookies. If the dough gets too soft, you can pop the whole parchment-wrapped sheet into the fridge for 10 minutes to firm up.

Step 6: Peel off the top layer of parchment paper. Now, dip your cookie cutters in a little almond flour to prevent sticking, and press them firmly into the dough. Cut out your shapes, trying to place them close together to minimize scraps. Use a small offset spatula or a butter knife to carefully transfer the cutouts to your prepared baking sheets, leaving about an inch between them.

Step 7: Gather the dough scraps, re-roll them between the parchment papers, and continue cutting out cookies until all the dough is used. You might notice the last batch of cookies are a bit tougher—that’s from the extra handling, but they’ll still taste delicious. Just try to handle the re-rolled dough as little as possible.

Step 8: Bake the cookies for 8-11 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft and pale. They firm up a lot as they cool, so you don’t want to overbake them. Rotate the baking sheet halfway through for even browning.

Step 9: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. They are very fragile when hot, so this initial cooling period on the sheet helps them set. After 5 minutes, carefully transfer them to a wire rack to cool completely before decorating. Patience is key here—if you ice them while warm, the icing will melt and slide right off.

Serving Suggestions

Complementary Dishes

A scoop of vanilla bean ice cream — The creamy, cold ice cream is a perfect textural contrast to the crisp, tender cookie. It turns a simple cookie into a decadent dessert.
A warm cup of chai tea latte — The spices in the chai—cinnamon, cardamom, cloves—complement the nutty flavor of the almond flour beautifully, creating a cozy, aromatic experience.
A fresh fruit platter with berries and mango — The bright, acidic fruit cuts through the sweetness of the cookie and any icing, providing a refreshing palate cleanser between bites.

Drinks

Cold glass of milk — It’s a classic for a reason. The richness of the milk balances the sweetness and enhances the cookie’s comforting, nostalgic quality.
Hot coffee with a dash of cream — The bitterness of the coffee provides a wonderful counterpoint to the sweet cookie, making for a sophisticated little treat.
Sparkling rosé — For a more adult gathering, the dry, bubbly wine cleanses the palate and its subtle berry notes pair surprisingly well with the almond flavor.

Something Sweet

Dark chocolate-dipped strawberries — The intense, slightly bitter chocolate and juicy strawberry offer a different kind of sweet experience that doesn’t compete with the cookie.
Lemon sorbet — Its sharp, citrusy zing is a fantastic follow-up to the rich, nutty cookies, leaving your palate feeling clean and refreshed.
A small piece of fudge — A little goes a long way, but a dense, creamy square of fudge provides a different texture and an even richer hit of sweetness for true dessert lovers.

Top Mistakes to Avoid

Using melted butter. This is the number one reason for cookie spread. If your butter is melted, the dough will be too soft and greasy, causing the cookies to lose their shape in the oven. Softened butter should be cool to the touch but leave an indent when you press it.
Overmixing the dough. Once the dry ingredients are incorporated, stop mixing. Overworking the dough can develop the oils in the almond flour, leading to a greasy texture and tough cookies. Mix just until you no longer see dry flour.
Rolling the dough too thin or too thick. A quarter-inch is the sweet spot. Any thinner, and the cookies can burn easily and become too fragile. Any thicker, and they might not cook through evenly and could be doughy in the middle.
Baking on a hot baking sheet. Always use a cool baking sheet for each new batch. Placing dough on a hot sheet will cause the butter to melt before the cookies even go in the oven, leading to immediate spreading and misshapen cookies.

Expert Tips

Tip: Chill your rolled dough. If your kitchen is warm or the dough feels soft after rolling, slide the parchment-covered dough onto a baking sheet and chill it in the fridge for 15 minutes. This firms up the butter, guaranteeing your cutouts will hold their sharp, perfect shape in the oven.
Tip: Use a light touch when re-rolling. The more you handle the dough scraps, the tougher the cookies can become. Gently press the scraps together, rather than kneading them, and try to re-roll only once for the best texture on your final cookies.
Tip: Test-bake one cookie first. Oven temperatures can vary. Bake a single cookie to check for spread and perfect your timing. This little test run can save an entire batch and help you adjust the temperature or chilling time if needed.
Tip: Let them cool completely on the rack. I know it’s tempting to decorate right away, but these cookies need to be fully cool to be firm. Decorating warm cookies will result in a melty, messy situation. The wait is worth it for a pristine finish.

FAQs

Can I make this dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Let it sit at room temperature for about 15-20 minutes before rolling, just until it’s pliable enough to roll out without cracking. You can also freeze the dough disc for up to 3 months; just thaw it overnight in the fridge before using.

Why did my cookies turn out crumbly?
This usually happens if you over-measured the almond flour or if the dough was overmixed. Almond flour should be lightly spooned into the measuring cup and leveled off—don’t pack it down. Also, if the dough seems a bit dry when mixing, you can add a teaspoon of milk or water to help bring it together without making it sticky.

Can I substitute the coconut flour?
This is a tricky one. Coconut flour is highly absorbent, and there isn’t a direct 1:1 substitute. If you must, you could try using an additional ¼ cup of almond flour and 1 tablespoon of tapioca flour or arrowroot starch, but the texture will be different and the cookies may spread more. I’d really recommend sticking with the coconut flour for the best results.

How should I store the decorated cookies?
Once the icing has fully set (this can take a few hours), store the cookies in a single layer in an airtight container at room temperature for up to 5 days. You can place parchment paper between layers if you need to stack them. Avoid the fridge, as it can cause the cookies to soften and the colors in the icing to bleed.

My cookies are browning too quickly. What should I do?
This often means your oven is running hot. First, check the temperature with an oven thermometer. If it is hot, try reducing the temperature by 25°F and extending the baking time by a minute or two. Also, make sure you’re using light-colored baking sheets, as dark sheets absorb more heat and can cause the bottoms to brown too fast.

Almond Flour Sugar Cookie Cutouts

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine Dessert, american

Servings 18

Total Time 30 minutes

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Make perfect, gluten-free Almond Flour Sugar Cookie Cutouts that hold their shape. This easy recipe is ideal for decorating. Get the recipe and bake today!

Ingredients

For the Ingredients

2 1/2 cups blanched almond flour
1/4 cup coconut flour
1/3 cup coconut sugar or granulated sugar
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter (softened)
1 large egg (at room temperature)
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional, but recommended)

Instructions

01
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), combine the softened butter and sugar. Cream them together on medium speed for about 1-2 minutes, until the mixture looks pale and fluffy. You’ll notice it lighten in color—this step is key for incorporating air, which helps the cookies bake up tender.
02
Scrape down the sides of the bowl with a spatula. Add the egg, vanilla extract, and almond extract (if using). Mix on medium-low speed until everything is fully incorporated and the mixture looks smooth. It might look a little curdled at first, but just keep mixing—it will come together into a homogeneous, creamy mixture.
03
In a separate medium bowl, whisk together the almond flour, coconut flour, and salt. This ensures the leavening and salt are evenly distributed throughout the dry ingredients. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms and no dry streaks remain. Be careful not to overmix here—once it’s combined, stop the mixer.
04
Turn the dough out onto a clean surface. It should be soft but not overly sticky. If it feels a bit tacky, you can lightly dust the surface with a tiny bit of almond flour. Gently knead the dough a few times to bring it together into a smooth disc. The trick is to handle it just enough to make it cohesive without working it too hard.
05
Place the dough disc between two large sheets of parchment paper. Using a rolling pin, roll the dough out to a uniform ¼-inch thickness. The parchment paper prevents sticking beautifully, so you don’t need extra flour that can dry out the cookies. If the dough gets too soft, you can pop the whole parchment-wrapped sheet into the fridge for 10 minutes to firm up.
06
Peel off the top layer of parchment paper. Now, dip your cookie cutters in a little almond flour to prevent sticking, and press them firmly into the dough. Cut out your shapes, trying to place them close together to minimize scraps. Use a small offset spatula or a butter knife to carefully transfer the cutouts to your prepared baking sheets, leaving about an inch between them.
07
Gather the dough scraps, re-roll them between the parchment papers, and continue cutting out cookies until all the dough is used. You might notice the last batch of cookies are a bit tougher—that’s from the extra handling, but they’ll still taste delicious. Just try to handle the re-rolled dough as little as possible.
08
Bake the cookies for 8-11 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft and pale. They firm up a lot as they cool, so you don’t want to overbake them. Rotate the baking sheet halfway through for even browning.
09
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. They are very fragile when hot, so this initial cooling period on the sheet helps them set. After 5 minutes, carefully transfer them to a wire rack to cool completely before decorating. Patience is key here—if you ice them while warm, the icing will melt and slide right off.