One of my favorite Christmas traditions is to bake, decorate, and (of course) eat sugar cookies with the family. It is simply not Christmas without decorated sugar cookies. As far back as I can remember, we have always done this each and every year, and it the one thing the kids truly enjoy making during the holidays. They enjoy snacking on pretty much all the treats, but they take pride in carefully frosting and sprinkling each cookie with love.
My grandma had an amazing recipe which was my tried and true go-to for years. Soft and buttery with just a hint of orange… so good. A couple years ago, I tried an almond sugar cookie and fell in love. As much as I hated to step out on Gram’s recipe… the almond flavor tugged at my heart strings. I found an incredible recipe, and we all thought they were absolutely delicious.
I can’t lie to you, sugar cookies were one of the treats I was most intimidated to try and recreate gluten-free. The potential for letdown and disappointment was intense. Sugar cookies are just one of those things where texture is equally as important as taste, and for those of you who are no stranger to the gluten-free world, texture is almost always where there is room for failure.
I am happy to report that the recipe I found and then adapted to my own taste is a TRUE WINNER! I knew they passed the test on a true level when my husband ate several of them. He loved them, I loved them. Soft and sweet, buttery, subtle almond flavor… these are to die for. There really are no words to accurately describe the excitement that comes with finding delicious gluten-free substitutions for some of your favorite foods… I just can’t put it into words and do it justice. No lie, I have cried happy tears of joy.
I wanted to make sure I got this recipe shared in enough time for you all to bake these guys before the holiday celebrations really start. I hope you love them as much as I do. I making a big batch to take out of town to my mom’s house this coming weekend for us all to decorate and enjoy as a family, and I can’t wait for them to taste my new creation. I feel like a kid in a candy store. This victory in addition to my molasses cookie win… what more could a girl ask for for Christmas??
Frosted Almond Sugar Cookies
Frosted Almond Sugar Cookies
1/2 C butter, softened to room temperature
1/4 C coconut oil, softened but not melted
1 C sugar
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp pink Himalayan sea salt`
2 1/4 C almond flour, plus an additional 2-4 tbsp if needed
1/2 C coconut flour
1/4 C tapioca flour
- In a large bowl or the bowl of your stand mixer, cream together the butter, coconut oil, and sugar until light and fluffy. Add the eggs, one at a time, and then add both extract. Mix until fully incorporated.
- In a medium bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, cream of tartar, and sea salt.
- Slowly add the dry ingredients to the wet ingredients until a soft dough forms. If needed, add an additional 2-4 tbsp almond flour to make the dough less sticky and easier to work with. Shape the dough into a large ball.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. This will make the dough significantly easier to work with when you need to roll it out and cut into shapes.
- After your dough has been chilled, sprinkle a clean working surface with coconut flour. Place your ball of cookie dough in the center, flatten a bit, and then sprinkle the dough with more coconut flour. You may also need to sprinkle your rolling pin with coconut flour, as well.
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Roll the dough into a large circle that is approximately 1/4” thick. Cut into desired shapes, place onto prepared baking sheets, and repeat until all the dough has been used. Store dough in the fridge to stay cool in between batches.
- Bake for 11-15 minutes until the edges are just slightly golden brown. Remove from the oven and cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely.
- Once cool, frost the cookies with your favorite sugar cookie frosting. I like to use a mix of 3 C powdered sugar, 2-3 tbsp almond milk, dash of vanilla extra, and 2 tbsp corn syrup. The corn syrup helps the frosting harden enough that the cookies can be stacked. Adjust the measurements accordingly to achieve your desired consistency.
- ENJOY!!! Store in an airtight container for up to one 5 days.
Don’t mind my poorly manicured nails… but I had to show you all how perfect the texture was.
Be sure to check out some of my other cookie recipes to make a completely gluten-free holiday cookie plate… Spiced Molasses Cookies, Cranberry Dark Chocolate Pecan Oatmeal Cookies, Dark Chocolate and Toasted Pecan Cookies, Double Chocolate Salted Walnut Brookies, Apple Pie Snickerdoodle Muffies, and Paleo Almond Joy Cookies would all make excellent additions…