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Gluten free Sugar Cookies

Good news! You’ll never need another sugar cookie recipe again because this one has it all! Soft & chewy cut out-style gluten free sugar cookies with crispy edges that actually keep their shape in the oven. Paired with an easy icing, they make the perfect holiday cookie!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: American
Keyword: almond flour sugar cookies, crispy sugar cookies, gluten-free sugar cookies
Servings: 24 Cookies
Calories: 33kcal

Ingredients

For the Cookies

  • 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
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup maple syrup
  • 2 tablespoon coconut oil melted and cooled

For the Icing

Instructions

  • Preheat oven to 350 F. In a bowl, whisk together the almond flour, tapioca flour, baking soda, and sea salt; set aside.
  • In a separate bowl, add the egg, vanilla, maple syrup, and coconut oil and stir to combine.
  • Slowly fold the flour mixture into the bowl with the egg, about ⅓ of the flour mixture at a time, until no flour clumps remain.
  • 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 9 - 11 minutes until they turn a golden brown color. Let cool before icing.
  • For the icing, mix the powdered sugar and almond milk until the powdered sugar is dissolved. Use icing to frost cookies then dust with sprinkles.
  • To store, allow the icing to dry all the way. Then place in an air-tight container.  They will keep fresh for about 5 days on the counter and up to a week in the fridge.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g