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Best Almond Flour Christmas Sugar Cookies Recipe

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These almond flour Christmas sugar cookies are tender, buttery, and naturally gluten-free. They come together in about 30 minutes and are perfect for holiday gatherings, with a texture that rivals traditional sugar cookies.

Ingredients

Scale
  • 2 ½ cups (280g) super-fine blanched almond flour
  • ¼ cup (30g) coconut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) unsalted butter, softened
  • ⅓ cup (80ml) pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional but recommended)
  • For the Icing (Optional):
  • 1 cup (120g) powdered sugar
  • 1–2 tablespoons milk (dairy or non-dairy)
  • ½ teaspoon vanilla extract
  • Natural food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined and free of clumps.
  3. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute. Add the maple syrup and continue beating for another 2 minutes until light and fluffy.
  4. Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
  5. Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed after each addition until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Divide the dough in half and shape each half into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 15 minutes.
  7. Place one disc of dough between two sheets of parchment paper. Roll to ¼-inch (6mm) thickness.
  8. Dip cookie cutters in a little almond flour to prevent sticking. Cut out shapes as close together as possible to minimize scraps. Transfer cut cookies to prepared baking sheets, spacing them about 1 inch apart.
  9. Bake for 10-12 minutes, until the edges are just barely golden brown. The centers will look slightly puffed and pale. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool completely before decorating.
  11. For the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick but flowable. Divide into small bowls and tint with natural food coloring if desired.
  12. Transfer icing to piping bags or small zip-top bags with a tiny corner snipped off. Pipe outlines and flood the centers, or simply drizzle. Add sprinkles before the icing sets.

Notes

Don’t skip the chill time—it prevents spreading. Watch the oven closely as almond flour cookies brown faster than wheat flour cookies. Use a light touch when handling the dough to avoid making it greasy. Room temperature ingredients are crucial for proper creaming. Test a single cookie first if unsure about oven temperature or dough consistency.

Nutrition

Keywords: almond flour sugar cookies, gluten-free Christmas cookies, healthy sugar cookies, low sugar cookies, grain-free cookies, diabetic-friendly cookies

Find it online: https://cookluma.com/best-almond-flour-christmas-sugar-cookies-recipe/