Soft, Not Grainy Almond Flour Sugar Cookies

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.

Prep Time 15

Cook Time 13

Chill Time 45

Total Time 1 13

Servings cookies

Author Melissa Erdelac

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.

Nutrition