These Almond Flour Sugar Cookies are buttery and crisp on the outside and soft in the middle. Easy to make and ready in 12 minutes, these cookies are made with just three ingredients.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, use a hand mixer to beat the butter and sugar together until fluffy. Slowly add in the almond flour until fully incorporated and a crumbly dough remains.
Using your hands, shape the crumbled dough into a firm ball. Cover the ball of dough with plastic wrap and refrigerate it for 10 minutes.
Remove the dough from the refrigerator and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough into half an inch of thickness. Peel off the top piece of parchment papet and using a cookie cutter, cut out cookies from the dough. Place the cookies onto the baking sheet. Re-shape the excess dough back into a ball and roll it out again. Repeat the process until all the dough has been used up.
Bake the cookies for 10-12 minutes. Remove the cookies from the oven and let them cool completely, before frosting, if desired.
In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract.
Add your flavor ingredients and continue beating until the desired texture is received. For a thinner texture, add more milk.
1 serving is 1/2 cup.
For vegan frostings, replace the butter with dairy free butter and dairy free cream cheese.
* Start with 1 tablespoon and add more, as needed.
TO STORE: Regardless of which flavor you make, you must store them all in the refrigerator, in a sealable container. They will all keep well for up to 1 week. Be sure to let your frosting sit at room temperature for 30-45 minutes, before using.
TO FREEZE: If you'd like to freeze leftover frosting, store it in a shallow container and use it within 2 months of freezing. Thaw it overnight in the refrigerator, and let it sit at room temperature before frosting a cake or other dessert.
Ingredients
Directions
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, use a hand mixer to beat the butter and sugar together until fluffy. Slowly add in the almond flour until fully incorporated and a crumbly dough remains.
Using your hands, shape the crumbled dough into a firm ball. Cover the ball of dough with plastic wrap and refrigerate it for 10 minutes.
Remove the dough from the refrigerator and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough into half an inch of thickness. Peel off the top piece of parchment papet and using a cookie cutter, cut out cookies from the dough. Place the cookies onto the baking sheet. Re-shape the excess dough back into a ball and roll it out again. Repeat the process until all the dough has been used up.
Bake the cookies for 10-12 minutes. Remove the cookies from the oven and let them cool completely, before frosting, if desired.
In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract.
Add your flavor ingredients and continue beating until the desired texture is received. For a thinner texture, add more milk.
1 serving is 1/2 cup.
For vegan frostings, replace the butter with dairy free butter and dairy free cream cheese.
* Start with 1 tablespoon and add more, as needed.
TO STORE: Regardless of which flavor you make, you must store them all in the refrigerator, in a sealable container. They will all keep well for up to 1 week. Be sure to let your frosting sit at room temperature for 30-45 minutes, before using.
TO FREEZE: If you'd like to freeze leftover frosting, store it in a shallow container and use it within 2 months of freezing. Thaw it overnight in the refrigerator, and let it sit at room temperature before frosting a cake or other dessert.