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Almond Flour Sugar Cookies
How To Make The Best Almond Flour Sugar Cookies
Make the best sugar cookies with these extra tips and reminders;
- For the best results, use a hand mixer or a stand mixer.
- The cookies should not be overbaked because they will continue to cook as they cool.
- After using the cookie cutter, do not throw away any leftover dough. Simply reshape the dough into a ball and roll it out again. Carry on in this manner until there is no more dough.
How To Store Gluten-Free Sugar Cookies
To store, keep leftover cookies in an airtight container at room temperature for up to one week. They will keep for two weeks if you don’t frost them.
To freeze cookies, place them in a ziplock bag and keep them frozen for up to 6 months.
Try Our Almond Flour Sugar Cookies Recipe:
Almond Flour Sugar Cookies
- 2-3 cups almond flour
- 2 oz maple syrup
- 2 oz unsweetened applesauce
- 1-2 tsp baking powder
- kosher salt to taste
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
For Matcha Frosting:
- 6 oz coconut butter melted
- 5 oz maple syrup
- ½ cup non-dairy milk almond
- 1-2 tsp matcha encha latte grade, powder
- sprinkles pistachios, goji berries, pumpkin seeds, pomegranate seeds, or shredded coconut for natural “sprinkles”
- In a mixing bowl, combine all of the cookie ingredients. Mix well to form a cookie dough.
- Preheat the oven to 350F.
- Dust your work surface with almond flour after covering it with wax or parchment paper.
- Using a rolling pin, roll out all the cookie dough with light thickness.
- Cut all the cookies into any shape you want.
- Transfer the cookies to a baking sheet lined with parchment paper.
- Gather the dough scraps in a bowl. Re-roll the cookie dough and cut out as many cookies as possible.
- Preheat for 15 minutes, or until golden brown around the edges, then cool completely before frosting.
- To make the frosting, combine the melted coconut butter, matcha, maple syrup, and 2 oz of milk in a mixing bowl. (See note)
- Spread the frosting on the cookies, then drizzle with sprinkles before chilling to set. (See note)
- It will thicken as it cools, so make it right before you use it or chill it until it's cool enough to handle.
- They will keep for 5 days in the fridge, but they must be kept cold or the frosting will melt.