Easy Gluten Free Sugar Cookies

Up close view of a pile of gluten free sugar cookies.

5 from 5 votes

Easy Gluten Free Sugar Cookies

Soft & chewy cut out-style almond flour sugar cookies with crispy edges that actually keep their shape in the oven. The dough is durable, unlike most gluten free cookie doughs, making it easy to roll out and cut into practically any festive shape. Paired with an easy icing, they make the perfect gluten free Christmas cookies!

Prep Time20

Cook Time10

Total Time30

Course: Cookies

Cuisine: American

Keyword: almond flour sugar cookies, crispy sugar cookies, gluten-free sugar cookies

Servings: Cookies

Calories: 132kcal

Author: Ansley Beutler

Ingredients

For the Cookies

1 egg
¼ cup maple syrup
2 tablespoon coconut oil melted and cooled
1 teaspoon vanilla
2 cups almond flour
¾ cup tapioca flour plus more when rolling out the dough - at least ½ cup
½ teaspoon baking soda
¼ teaspoon sea salt

For the Icing

2 cups powdered sugar sifted
½ tablespoon honey swap with maple syrup or agave if needed
⅛ teaspoon almond extract optional
2 tablespoon water
food dye
Sprinkles optional, I love this all natural sprinkle brand

US Customary - Metric

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Instructions

Preheat oven to 350 F. In a bowl, add the egg, maple syrup, coconut oil, and vanilla and whisk to combine.
1 egg, 1 tsp vanilla, ¼ cup maple syrup, 2 Tbsp coconut oil
Fold in the almond flour, tapioca flour, baking soda, and sea salt; set aside.
2 cups almond flour, ¾ cup tapioca flour, ½ tsp baking soda, ¼ tsp sea salt
Place a piece of parchment paper on a flat surface and sprinkle some tapioca flour on top. Place the dough on top and sprinkle a little more tapioca flour on top of the dough. Roll dough out to about ½ inch in thickness. Using cookie cutter, cut the dough into shapes and place on a baking sheet lined with parchment paper or greased with oil. Bake for 8 - 10 minutes until they turn a golden brown color. Let cool before icing.
For the icing, sift the powdered sugar if you haven't already. Then add in the honey, almond extract, and water in 1 tablespoon increments until the icing reaches a glue-like consistency.
2 cups powdered sugar, ½ Tbsp honey, 2 Tbsp water, ⅛ tsp almond extract
Split the icing into separate bowls if dyeing a different color. Fill a piping bag fitted with a small round tip with the icing and pipe designs on the cookies. While the icing is damp, add sprinkles if desired. Let the cookies set for at least 10 minutes and enjoy!
food dye, Sprinkles

Nutrition