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    Home » Recipes » Gluten Free Baking

    Gluten Free Sugar Cookies with Almond Flour

    Published: Jan 19, 2024 · Modified: Nov 18, 2024 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Gluten free cooks need options so this is my second sugar cookie recipe. These gluten free sugar cookies with almond flour are made with a combination of flour and starch that makes crisp, sturdy cookies. That's what I wanted for decorating numbers and shapes with arms, legs, trunks and tentacles.

    Three gluten-free snowflake sugar cookies decorated with royal icing and sprinkles on gold tissue paper. this gluten free recipe

    If you avoid nuts for any reason you'll love this sugar cookie recipe without almond flour. If you can eat nuts, but can't send those cookies to school, try them both for a fun head-to-head challenge. Then you could have a Cookie Decorating Party.

    Jump to:
    • 🍪 Ingredients
    • Instructions For Gluten Free Cookies
    • Substitutions
    • Fun For Gluten Free Kids
    • Royal Icing vs Butter Icing
    • Get The Tools
    • Gluten Free Sugar Cookies with Almond Flour

    🍪 Ingredients

    In my post titled Cookie Flour Blend I share how I struggled with making some types of cookies. This flour blend has brown rice flour and almond flour which worked better than an all-purpose or 1-to-1 flour blend. In the end I remade six favourite cookie recipes with this blend.

    • cookie flour blend (brown rice flour, almond flour, potato starch, tapioca starch, xanthan gum)
    • baking soda*
    • cream or tartar*
    • butter
    • sugar
    • egg
    • vanilla
    • sweet rice flour for dusting (do not use a flour blend with xanthan for dusting)
    • OPTIONAL: royal icing, butter icing, melted chocolate or candy sprinkles

    See recipe card for exact amounts.

    Instructions For Gluten Free Cookies

    Making gluten free rolled cookies takes practise and patience. Because of the high fat content and lack of gluten when the dough gets too warm it's difficult to work with.

    While you work with one piece keep the rest of the dough in the fridge. With a little practice you'll learn to recognize when the dough should go in the fridge or freezer to get more firm.

    I like cookies so I've got lots of resources and tips to help you with whatever kind of cookie you want to make.

    • Read Tips For Making Gluten Free Cookies, or listen to my podcast interview on A Canadian Celiac Podcast: Episode 43 Baking Gluten Free Cookies.
    • For recipes browse through my Roundup of Gluten Free Cookies.
    • Learning about the different flours may sound boring but it really does help. Checkout my 12-part series of How To Use gluten free flour or watch the same info on the video series.

    Substitutions

    Cream of Tartar - Substitute 2 teaspoons of baking powder to replace cream of tartar and baking soda.

    Fun For Gluten Free Kids

    Decorating cookies is a creative outlet and some kids will enjoy decorating more than baking. With all the gluten free products available many kids have just never had the opportunity to decorate cookies. You can change this.

    Show them a few techniques and let them unleash their creativity. Relax, watch and listen as they decorate. This is what they mean by the joy of cooking.

    Royal Icing vs Butter Icing

    Royal Icing is the best icing for decorating sugar cookies. It dries and remains firm, yet isn't so hard you can't bite into it. The process of decorating cookies can be as simple or complicated as you wish. Make as many colours of icing as you want but three is a great start. Find the recipe in this post, Royal Icing.

    Get The Tools

    The right tool for the right job makes every task in the kitchen easier. Here’s what you might consider:

    • Two cookie sheets, pans without an edge
    • Two jellyroll pans, also known as baking sheets, with ¼-inch sides all around (used more for cooking but helpful for a cookie baking spree when you need more pans)
    • Every kitchen needs a rolling pin whether it’s a classic wooden rolling pin, a heavy marble one designed to stay cool for working with dough or a modern silicone style rolling pin.
    • Flexible baking mats or inexpensive light weight cutting boards are perfect for flipping cookie dough during the rolling process.
    • Disposable piping bags in 50 pack box or a smaller 12 bag package. A reusable option like this complete set of reusable piping bags in 3 sizes with all tips and ties is very affordable. Make the investment now even if your project is weeks away. Being prepared is the key to making cookie projects fun!
    • Set of decorating supplies or just a few #2 and #3 decorating nibs with a coupler to hold the nib in the bag.
    • Gel food colouring, 3 colours is a great start. Add at Halloween and Christmas and before you know it you'll have a small collection.
    Gluten free sugar cookies shaped like flowers decorated with brightly coloured royal icing.
    Three gluten-free snowflake sugar cookies decorated with royal icing and sprinkles on gold tissue paper.

    Gluten Free Sugar Cookies with Almond Flour

    Brown rice flour and almond flour both work well in cookies. This recipe is made with my Cookie Flour Blend and no one will guess they're gluten free.
    No ratings yet
    Print Pin Rate
    Course: Cookies & Bars
    Cuisine: Canadian
    Keyword: gluten free sugar cookies, sugar cookies with almond flour
    Cook Time: 12 minutes minutes
    Servings: 24 cookies
    Calories: 94kcal
    Author: Cinde Little

    Ingredients

    DRY INGREDIENTS

    • 265 grams cookie flour blend* (2 cups) see notes for recipe
    • ½ teaspoon baking soda**
    • ½ teaspoon cream or tartar**
    • ¼ teaspoon salt

    WET INGREDIENTS

    • ½ cup butter, room temperature
    • ¾ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • sweet rice flour for dusting

    DECORATING

    • royal icing
    • melted chocolate
    • candy sprinkles
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    Instructions

    • In a large bowl measure dry ingredients and whisk to combine.
    • In the large bowl of an electric mixer beat the butter and sugar until light and fluffy, 2-3 minutes.
    • Add egg and vanilla, beat 1-2 minutes until well combined.
    • Reduce speed to low and gradually add dry mixture just until combined. Transfer the dough to a lightly floured surface and shape into a ball. Divide the dough, flatten into a disk and wrap each piece in wax paper. Refrigerate at least 30 minutes or overnight.
    • Preheat oven to 350°F and prepare baking sheets.*
    • Gently roll dough to ¼-inch thickness, sprinkling with sweet rice flour as needed during any step of the process.
    • Cut into desired shapes dipping cookie cutters into flour as needed to prevent sticking. Transfer cookies to baking sheets placing 2 inches apart, refrigerate 10-15 minutes before baking.
    • Gather remaining pieces of dough into a ball and repeat. Refrigerate dough as needed.
    • Bake cookies in preheated oven for 10-12 minutes or until just turning golden around the edges.
    • Cool cookies on the baking sheet 2-5 minutes before transferring to cooling racks. Cool completely before decorating. If you are not decorating the cookies they can be sprinkled with sugar or candy sprinkles before baking to create a crunchy topping.
    • Store in airtight container.

    Notes

    *Cookie Flour Blend (makes 2½ cups): 178 g brown rice flour, 50 g almond flour, 60 g potato starch, 30 g tapioca starch, ½ teaspoon xanthan gum
    **Cream of Tartar substitute - Use 2 teaspoon of baking powder to replace cream of tartar & baking soda.
    Oven temperatures may vary so bake the first batch with a few cookies to determine the right cooking time. Turning the baking sheet half way through baking helps in ovens that have hot spots. Learn about your oven so you don't need to figure this out with every recipe.
    TIP for rolled cookies – If the dough is sticky and you are having trouble use a small amount of flour for sprinkling and put dough between 2 sheets of waxed paper. Gently peel off the paper to cut cookie shapes.

    Nutrition

    Serving: 1cookie | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 9mg | Iron: 0.4mg
    Tried this recipe?Mention @everyday.gf.gourmet!

    __________________________________________________________________________

    New here? I'll help to get you from overwhelmed and frustrated to confident and cooking gluten free food everyone wants to eat, as quickly as possible. Start with these 29 Tips for cooking with GF flour.

    Download the 29 TIPS now.

    🎉 Exciting news! Cooking classes are back and Adventures in a Gluten Free Kitchen, a membership, is coming soon. Join the waitlist!

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    As a foodie and health educator I'm here to help you learn to cook gluten free. Every gluten free journey is unique but we all need to eat. I share recipes that work, resources to learn about GF flours and tips for success in the kitchen. Subscribe NOW to get the help you need.

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