Holiday baking just isn’t complete without making sugar cookies! One of my favorite Christmas traditions is making Christmas cookies in all different holiday shapes and decorating them with colored icing and sprinkles. My toddler is also a big fan of this tradition!
I don’t use the term “the best” lightly. These sugar cookies really are amazing! I have tried several sugar cookie recipes since going gluten-free and this one is my favorite. These are made with almond flour, which gives the cookies a delicious taste and keeps them soft. Soft is definitely a requirement when it comes to sugar cookies. Almond flour cookies are awesome because they are soft, without being doughy. (The most popular recipe on this site is my Almond Flour Chocolate Chip Cookies – always with great reviews!)
I added coconut flour so the cookies would roll out easily and crisp up on the edges. These cookies roll out like a dream and hold their shape really well during baking. They are crispy and buttery on the outside, and soft on the inside.
Sugar cookies are wonderful for lots of holidays throughout the year. I love making heart cookies on Valentine’s day and pumpkins on Halloween. These sugar cookies would also make a great base for fruit pizzas during the summer.
These cookies are lightly sweet and delicious by themselves. I have to stop myself from eating them all plain right out of the oven! You can dust them with sprinkles before baking, or top them with jam, chocolate-hazelnut spread, or frosting afterwards. Really the sky is the limit.
I plan on making these cookies again next week and decorating them for Santa! Enjoy!
- 1/2 cup butter, ghee, or palm shortening, softened
- 1/4 cup coconut oil, softened
- 3/4 cup brown sugar (or coconut sugar)*
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 1/4 cup almond flour
- 1/2 cup coconut flour
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
- Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
- Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. You may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. Using a spatula, transfer the cut cookies to the baking sheets.
- Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough.
- Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!
*Update 2/14/14 - I continue to make a love these cookies! I've made these with evaporated cane juice (white sugar) in place of the brown sugar with great results. The cookies are lighter in color.