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Almond Flour Sugar Cookies with Vanilla Icing Recipe

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4.1 from 7 reviews

Delight in these soft and buttery Almond Flour Sugar Cookies, perfect for those seeking a gluten-free treat. Made with almond and coconut flours, these cookies offer a tender texture with a hint of vanilla sweetness. Topped with a creamy, customizable buttercream frosting, they’re a fantastic choice for any occasion or a delightful homemade gift.

Ingredients

Cookies

  • 6 tablespoons room temperature butter
  • 3/4 cup granulated cane sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 3 tablespoons coconut flour
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting

  • 1/2 cup softened/room temperature butter
  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • Optional: a couple drops red food coloring

Instructions

  1. Cream Butter and Sugar: In a bowl or the bowl of a stand mixer, add 6 tablespoons of room temperature butter and 3/4 cup granulated sugar. Cream them together for about 30 seconds or until well combined and fluffy.
  2. Add Egg and Vanilla: Beat in one egg and 1 teaspoon of vanilla extract until fully incorporated.
  3. Mix Dry Ingredients: In a separate bowl, combine 2 cups blanched almond flour, 3 tablespoons coconut flour, 2 tablespoons tapioca starch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add this dry mixture to the wet ingredients, using a wooden spoon or rubber spatula to blend until a dough forms.
  4. Chill Dough: Transfer the dough to the refrigerator and chill for at least 2 hours, or up to 24 hours. This step is crucial for the dough to firm up and achieve the best texture.
  5. Preheat Oven: Once chilled, preheat your oven to 350°F (175°C).
  6. Roll Dough: Place the dough between two pieces of parchment paper and roll out with a rolling pin to about 1/4 inch thickness, or thicker if you prefer more substantial cookies.
  7. Cut Cookies: Use a cookie cutter to cut shapes from the dough. Carefully slide a lightly greased spatula under each cut dough piece, transfer to a baking sheet lined with parchment paper, then gently remove the cookie cutter to keep the shape intact.
  8. Repeat: Continue cutting and transferring until all dough is used, rolling out scraps again as necessary. Ensure to leave space between cookies as they will spread slightly during baking. Bake only one sheet at a time.
  9. Bake: Bake cookies for 9-12 minutes, typically about 11 minutes depending on your oven. They should have edges just turning golden brown.
  10. Monitor to Avoid Burning: Watch closely as cookies can quickly go from golden to burnt. Remove from oven when edges are lightly golden. Cookies will be soft at this stage but will firm as they cool.
  11. Make Frosting: For the icing, beat 1/2 cup softened butter with an electric mixer until creamy. Add 2 cups powdered sugar and continue beating until well combined. Mix in 1 teaspoon vanilla extract and 1 tablespoon milk. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin. Optionally, add a few drops of red food coloring for tinted frosting.
  12. Decorate and Serve: Allow cookies to cool completely before frosting. Once cooled, spread frosting on each cookie, add sprinkles if desired, and enjoy your delicious almond flour sugar cookies.

Notes

  • Chilling the dough is important to prevent cookies from spreading too much and to enhance texture.
  • If you prefer thicker cookies, roll the dough out thicker than 1/4 inch.
  • Only bake one cookie sheet at a time for even baking.
  • Keep a close eye on cookies near the end of baking time to avoid burning.
  • The frosting can be customized with food coloring or flavor extracts as desired.
  • These cookies are gluten-free due to use of almond and coconut flours.

Find it online: https://recipefeastful.com/almond-flour-sugar-cookies-with-vanilla-icing-recipe/