These are the almond flour sugar cookies convert even the biggest almond flour skeptics. My recipe uses a butter and cream cheese combo for the perfect texture — airy, soft, and chewy, never greasy, gritty or oily. They are naturally gluten-free, kid-approved, and quicker to enjoy than other recipes with a shortcut freezer chill.
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Best Sugar Cookies Made with Almond Flour
As a gluten-free baker, I love experimenting with single grain or nut flours as an alternative to GF flour blends. I’ve leaned into creating loads of gluten-free almond flour recipes because it has a sweet, nutty taste that just works in desserts, especially in my buttery, soft almond flour sugar cookies.
Of course, it can downsides. Almond flour is simply 100% ground nuts, so these are technically flourless sugar cookies. I wanted to avoid a dense, heavy or gritty crumb. This is commonly problematic with almond flour cookies, so I leaned into a couple easy tricks I’ve picked up along the way.
First, adding a moisture-absorbing starch soaks up almond flour’s oiliness. When making my homemade fluffy pumpkin muffins with almond flour adding a little cornstarch does the trick and worked great for sugar cookies as well. Not only do the cookies bake up light and airy, but cornstarch binds the dough so they hold their shape and making it possible to roll the dough into decorated cut-out cookies as well.
The other ingredient is something I’ve found works well for gluten-free baking since fats are harder to absorb into GF starches. The best almond sugar cookies aren’t thin and greasy, but just as good classic “normal” cookies — even deceptively so.
Instead of using all butter, use a butter and cream cheese combo. It tenderizes the dough just as good as butter, works with almond flour’s natural oils to build up the cookies structure, and helps balance out any grainy or grittiness. All bases covered for a stellar almond flour sugar cookie recipe!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Simple dump and mix with quick chill
First mix together the sugar, softened butter and cream cheese until really light and airy, about 2 minutes. Add in the egg, vanilla, and almond extract and then beat again to combine. Finally mix in the almond flour, cornstarch, baking soda, and salt. Hard part is over!
The dough will be very, very soft, which is totally fine. I experimented with chilling the dough for a couple hours, but found that popping it into the freezer for a much shorter time works just as well. Cover the bowl and freeze until cold, about 30-45 minutes.
Scoop and roll
Another reason why I love cookie scoops — because I’m nutty about efficiency! I take my 2 tablespoon scoop and divide up the dough. Plop them into a small bowl of sugar, roll into a smooth ball, then place on ungreased baking sheets about 2 inches apart.
Slight press and bake
Rolling the balls in sugar helps the glass bottom to not stick to the dough. However, if it’s becoming sticky as you press, just dip the bottom of the glass in the sugar and press. Bake in a 350℉ oven for about 13-15 minutes.
Rolled Cut-Out Cookies Option
The first time I experimented with these sugar cookies I used a little more almond flour. This made the cookies really easy to roll out, but I didn’t like how they didn’t spread at all for drop sugar cookies. Now I know, though, this cookie dough is easy to convert into a cut-out cookie.
Add ¼ cup more almond flour to the dough and make sure the dough is completely chilled throughout by freezing for 1-2 hours. I rolled about one-third of the dough at a time, while keeping the rest of it chilled. Roll each section between two sheets of parchment paper.
Bake for a little longer, about 15-17 minutes, watching carefully towards the end so they don’t burn. Cool completely and frost.
Bonus Fun & Yummy Ideas
These can be enjoyed as a classic sugar cookie or dress them up for celebrations or holidays. One option? Mix in some colorful gluten-free sprinkles, about ½ cup. This is an easy option for Christmas cookie trays.
I’ve also topped these with frosting and dusted with sprinkles. A creamy, fluffy buttercream tastes divine, but if you are using the cut-out option you can use a sugar cookie icing that hardens.
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Soft, Not Grainy Almond Flour Sugar Cookies
Ingredients
- 4 tablespoons (57 g) butter , softened
- 4 tablespoons (113 g) softened cream cheese
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoons almond extract
- 2 ¾ cups (272 g) blanched almond flour
- ¼ cup (35 g) cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- sugar, for rolling
Instructions
- In a large bowl beat together the butter, cream cheese and sugar until smooth and creamy, about 2 minutes. Add in the egg and extracts. Beat again until smooth.4 tablespoons butter , 4 tablespoons softened cream cheese, ¾ cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, ½ teaspoons almond extract
- Add the almond flour, cornstarch, baking soda, and salt. Mix on low speed until well combined. The dough will be stiff, but very sticky. Cover and freeze for 45 minutes or refrigerate 2 hours – overnight.2 ¾ cups blanched almond flour, ¼ cup cornstarch, ½ teaspoon baking soda, ¼ teaspoon salt
- Before baking preheat the oven to 350℉. Line two baking sheets with parchment paper, silicone baking mats, or leave ungreased.
- Place about 1/4 cup sugar in a small bowl. Use a medium cookie scoop (2 tablespoons) to portion out the dough and drop into the sugar bowl. Coat the sugar all around. Roll into a smooth ball and transfer to the baking sheets, about 2 inches apart. Once all the dough has been transferred to the baking sheets, dip the bottom of a glass in sugar and press down on the cookie balls to flatten, or they will not spread well during baking.sugar
- Bake for 13-15 minutes, or until the cookies look dry and cracked and the bottoms are golden brown. Let the cookies cool on the baking sheets for 15 minutes before transferring to a cooling rack.
Notes
Storing
Since almond flour has a lot of moisture, these cookies stay fresh for longer. Stack in an airtight container and store at room temp up to 3 days. They can also be frozen.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
