Simple Gluten-Free Sugar Cookies
Soft sugar cookies with slightly crispy edges made with almond flour for a gluten-free treat.
Equipment
- Cookie Sheets
- Silicone Baking Mats Parchment paper can also work.
- Whisk
- Mixing Bowl
- Rubber Spatula
- Plastic Wrap
- Cookie Scoop
Ingredients
- 3 Cups Almond Flour
- ¼ Cup Corn Starch
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Cup Butter Melted and slightly cooled.
- ¼ Cup Brown Sugar
- 1 Cup White Sugar Half for rolling the cookies.
- 1 Egg Room temperature.
- 2 Tsp Vanilla Extract
- ½ Tsp Almond Extract
Instructions
- In a mixing bowl, whisk together the almond flour, corn starch, baking powder, and baking soda, until combined.3 Cups Almond Flour, ¼ Cup Corn Starch, 1 Tsp Baking Powder, ½ Tsp Baking Soda
- In another mixing bowl, whisk together the brown sugar, ½ cup of white sugar, and melted butter, until combined. Add in the egg and extracts and fully combine.½ Cup Butter, ¼ Cup Brown Sugar, 1 Cup White Sugar, 1 Egg, 2 Tsp Vanilla Extract, ½ Tsp Almond Extract
- Add the dry ingredients to the wet and mix using a rubber spatula until fully combined. Don't worry about over-mixing here, you don't have gluten to worry about. You're aiming for a soft dough.
- Cover the dough with plastic wrap and let it chill in the fridge for at LEAST three hours. Overnight is also fine.
- When ready to make the cookies, preheat your oven to 350℉. Line your baking sheets.
- Scoop your dough into balls of about 1½ Tbsp, and roll those bits into balls. They should be a bit smaller than a golf ball, give or take.
- Roll your dough balls in white sugar and arrange them on your baking sheet, about 2-3 inches apart. They'll spread as they cook. Use a flat-bottomed cup, spatula, or other implement to flatted the balls into discs.
- Bake each batch of cookies for 12-13 minutes. The surface will crack and the edges will set and be firm, while the interior is soft. Let them rest on the cookie sheet for an additional 10 minutes, then move them to a cooling rack to finish cooling.