Cookie week may be over, but I have a few more recipes that are too perfect for the holidays that I HAD to reshare. I’ll admit, getting a cookie to be absolutely perfect can be frustrating, especially when working with non-traditional flours, but if anyone can do it, it’s this ambitious chick (aka me.) That’s the attitude I like to have about most things anyway, but even more so when it comes to cookies. Heh.
Two years ago after several attempts and different flour ratios, I perfected these glorious gluten free sugar cookies that hold their shape perfectly when baked and taste just like the real deal sugar cookie you know and love. Many AK readers love my paleo-friendly, gluten free or dairy free recipes and continue to request more of them; so I knew I needed to make a SOFT CUT OUT SUGAR COOKIE that was not only gluten free, grain free and paleo-friendly, but also easily dairy free.
Use your favorite cookie cutters, decorate to your hearts desire (the best activity with kiddos) and enjoy!
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Ingredients in gluten free sugar cookies
These gluten free sugar cookies are based on my soft almond flour sugar cookies, except with a few modifications to make sure they could be rolled out and still keep their shape upon baking. Of course, they’re much better for you than traditional sugar cookies thanks to a few simple ingredient swaps:
- Almond flour and coconut flour: Almond flour and coconut flour are both gluten-free flours that happen to be grain free, lower in carbohydrates and higher in fiber compared to regular flour. Plus these two flours also have a nice sweetness to them, meaning we don’t have to use as much sweetener. I recommend using fine blanched almond flour in baking because it bakes up perfectly and has a texture similar to regular flour.
- Butter: I chose to use butter in this recipe to keep the buttery notes of traditional sugar cookies, however, you are more than welcome to use coconut oil or vegan butter for a dairy free option. I have included substitution notes in the recipe below.
- Eggs: Make sure your eggs are at room temperature when you make this recipe. I like to do this by running them under warm water for 1 minute. I haven’t yet tried a vegan substitute but let me know if you do!
- Sweetener: Because these are sugar cookies, I wanted to use real-deal sugar. The entire recipe only calls for 1/2 cup of organic cane sugar, but you can also feel free to sub coconut sugar, although the cookies may come out softer. I also use honey in the recipe to keep a nice soft texture to the cookies plus add additional sweetness. Don’t skip it!
- Vanilla + almond extract: every good sugar cookie should call for almond extract. It just adds an irresistible sweet cookie flavor. We’re also using vanilla extract for a lovely hint of pure vanilla.
- For decorating: I love to use an easy vanilla buttercream made with butter, powdered sugar and vanilla extract. Seasonal sprinkles are the perfect touch to make the cookies festive and fun! You can also use these sprinkles that are dye-free, gluten free and vegan — they’re super cute and I’m a huge fan.
Tony decided to help me test these out one Saturday night, and we had such a fun time laughing, playing Christmas music, frosting and decorating them. Highly recommend it if you’re looking for a date night in activity.
Can I use all purpose flour?
Unfortunately, no, I cannot recommend a substitution for the flour mixture in these healthy sugar cookies as the texture will change drastically.
Make these sugar cookies your own
These gluten free cut out sugar cookies are so good, easy to make, and easy to customize!
- Make them dairy free. Feel free to use 1/2 cup melted coconut oil or 1/2 cup melted vegan butter in the dough. Then just use vegan butter in the frosting as well.
- Make them paleo-friendly. Use coconut oil as well as coconut sugar in the dough instead of regular sugar. Note that the dough may come out softer and darker than intended. To decorate you can make the frosting with my paleo powdered sugar, or use a paleo-friendly frosting like Simple Mills.
- Try a chocolate version. If you’re looking for a chocolate version, try my Gluten Free Almond Flour Chocolate Sugar Cookies!
However you do it, you’re going to LOVE these sugar cookies! I can’t wait to see you make them.
How to make the best grain free sugar cookies
- Mix the wet ingredients. Start by whisking together all of the wet ingredients until well combined.
- Add the dry. Mix in the dry ingredients with a wooden spoon until your gluten free sugar cookie dough forms. No stand mixer necessary!
- Divide & chill. Divide the dough into two discs and wrap them well with plastic wrap. Chill in the fridge for at least 1-2 hours, or 30-45 minutes in the freezer.
- Roll & cut. Take out one of the dough balls, place it between two large sheets of parchment paper, and roll it out with a rolling pin to 1/4 inch thick. Use your favorite cookie cutters to cut the sugar cookies into fun shapes and transfer them to a prepared baking sheet.
- Bake & cool. Bake your sugar cookies until they’re just slightly golden brown on the edges, then let them cool on a cooling rack while you make the frosting. Repeat with your remaining dough!
- Frost & enjoy. Beat together the buttercream frosting, then frost your cooled cookies, add decorations and enjoy!
Tips for making soft cut out sugar cookies
- Pack your almond flour. I like to pack my almond flour just like I would with brown sugar. It makes all the difference! No need to pack the coconut flour though.
- Chill the dough for at least 1 hour. Store the dough in the fridge for at least 1 hour, but preferably 2 hours or more. It makes the dough MUCH easier to work with, plus it helps the cookies to hold their shape.
- Roll with parchment paper. I recommend rolling the dough between sheets of parchment paper to prevent the dough from sticking to your surface. Add coconut flour to the parchment paper to prevent sticking.
- Flour your rolling pin. Make sure your rolling pin is well floured with coconut flour, otherwise, the dough is likely to stick to the rolling pin.
- Roll dough 1/4th inch thick. Yes, we want a thicker dough so that the cut out cookies can actually be cut out. Plus, the thicker dough really allows the cookies to keep their soft middle texture, yet still have crispy edges.
- Cool before frosting. Be sure that your sugar cookies are completely cooled before frosting them so that the frosting doesn’t soak into the cookie.
Can I make them into drop cookies?
Sure! If you don’t want to roll these cookies out and cut them into shapes, feel free to make regular gluten free sugar cookies by scooping the dough with a cookie scoop, rolling it into a bowl and adding it to your baking sheet. You’ll want to flatten the dough a bit with your palm before baking so that they end up like round cookies.
Make them ahead of time
You can actually make the dough the night before, store it in the fridge overnight, and make the cut out sugar cookies the next day!
Storing tips
- In the fridge: store these gluten free and grain free sugar cookies in an airtight container at room temp for up to 5 days.
- In the freezer: you can actually freeze the entire sugar cookie dough ball, the dough after cutting out shapes, or the baked cookies! Check out my full tutorial here to learn exactly how to freeze them.
More cookie recipes you’ll love
- Grain Free Snowball Cookies
- Grain Free Cinnamon Roll Cookies
- Salted Brown Butter Coffee Oatmeal Chocolate Chunk Cookies
- Grain Free Snickerdoodles
- Peanut Butter Cup S’mores Chocolate Cookies
Get all of my delicious cookie recipes here!
If you make these gluten free sugar cookies, please leave a comment and rate the recipe. I appreciate your feedback and know the AK community does too! Thank you — xo!
Soft Cut Out Sugar Cookies (gluten free, grain free, paleo friendly)
Gluten free cut out sugar cookies made with almond flour for a healthier version! This delicious, easy gluten free sugar cookie recipe is paleo-friendly, easily dairy free and perfect to make during the holiday season. Everyone loves these soft sugar cookies with tender middles.
Ingredients
- Wet ingredients:
- ½ cup butter, melted*
- ½ cup organic cane sugar**
- 2 tablespoons honey
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- Dry ingredients:
- 3 cups packed fine blanched almond flour (I use Bob’s Red Mill)
- 1/2 cup coconut flour (do not pack), plus more for rolling out the dough
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- For the vanilla buttercream:
- ½ cup butter, at room temperature (optional to use vegan butter stick)
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- To decorate cookies:
- Sprinkles of choice
Instructions
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In a large bowl, add the melted butter, sugar, honey, eggs, vanilla and almond extract; whisk until well combined and smooth.
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Next, add dry ingredients to wet ingredients: almond flour, coconut flour, baking soda and salt. Mix with a wooden spoon (not a whisk) until dough comes together.
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Divide dough into two balls or discs and wrap tightly with plastic wrap. Chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer. Also optional to chill overnight if you want to save time.
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Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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Take one of the dough balls (leaving the other in the fridge, as you’ll need to work in batches) and place it on a large sheet of parchment paper that’s been dusted with a good amount of coconut flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick. The dough is soft, so you need to work quickly so that it doesn’t warm up too much! This is also the best method to prevent the dough from sticking to the rolling pin. Use your favorite cookie cutters to cut the dough into shapes, then use a spatula to help you transfer the cookies to the prepared baking sheet.
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Bake cookies for 9-13 minutes or until just slightly golden brown on the edges. If you want slightly crispier cookies along the edges, just bake for a minute or two longer. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Makes roughly 30 sugar cookies, depending on the size of your cutouts.
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For the vanilla buttercream: Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes. Frost each cookie, then decorate however your heart desires!
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Cookies will stay good for up to 5 days at room temperature if kept in an airtight container. Cookies can also be frozen for up to 3 months in an airtight container.
Recipe Notes
Cookies will stay good for up to 5 days at room temperature if covered well, or they can be frozen for up to 3 months in an airtight container.
*To make sugar cookies dairy free: use 1/2 melted coconut oil or 1/2 cup melted vegan butter in the dough. You'll also need to use vegan butter in the frosting.
**Instead of sugar, you can use coconut sugar, but the dough may come out softer than intended and also much darker. I recommend sticking with regular sugar.
Feel free to use my paleo powdered sugar recipe in the frosting. Or you can use a dairy free/paleo-friendly frosting such as Simple Mills.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 2, 2019, republished on December 15, 2021, and republished on December 8th, 2022.
86 comments
Made these with half almond flour and half regular flour. I even did the frosting in the food processor. So quick and delicious!!!!
Glad that combination worked out well! My favs 🙂
I want to do that! Did you sub the regular flour for coconut flour 1:1? Whenever I’ve used coconut flour, it’s always been a 3:1 type ratio, so I’m curious to know how much regular flour you used! Thanks for letting us know it worked!
Wow – made these tonight and was SO excited – they are delicious… haven’t even made the frosting yet but I was super excited to have a gluten-free roll out sugar cookie. Monique – you are AMAZING!! Love your recipes!! Keep them coming!!
I’m so glad you found these ones! Such a great go-to for the holidays 🙂 enjoy!
Can you freeze the dough?
I haven’t tried it, but It should work just fine!
So far all I’ve made is the dough and it’s seriously delicious! I have one question though: I made it 4 days ago and it’s been sitting wrapped in a ball in my fridge. It’s still good to make cookies with right? Thanks!
I haven’t ever had it sit in my fridge that long, but I assume it would be fine!
Loved this recipe! The dough was the easiest gluten free sigar cookie dough to work with we’ve ever tried! Tasty too! My 3 year old loved doing these with me. Definitely a keeper recipe! Loved the buttercream too. We made it with an Earth balance stick.
So happy to hear that, Lauren! The dough is pretty magic for being gluten free 🙂 glad you both enjoyed!
The cookies were super easy to make and handled just like regular sugar cookies in terms of making/chilling the dough, rolling out/cutting out and baking. Definitely a nice option for anyone looking to make gluten free with the almond flour!
Absolutely! So glad you found these. Perfect for the holidays!
These cookies were so quick and easy! I find it hard to get GF cookies the right texture, but these were great, soft and tasted like a regular sugar cookie! Delish!!
So happy you loved them!
These are so DELICIOUS! I haven’t even had time to frost because I can’t stop eating them. They remind me of a tea biscuit. Thank you for your amazing recipes, Monique!
So happy you loved them!!
Hi Monique! I love your recipes! I am wondering if you have any tips for substituting flax or an egg replacer for the 2 eggs in this recipe. I’m curious if the cookies will hold up without the egg, so any and all suggestions would be wonderful!
I think they should be okay with flaxeggs actually, but I haven’t tested it to be 100% sure!
this is the first time I have used a sugar cookie recipe for christmas cookies that dont use the traditional flour and sugars.. and I must say these cookies turned out exactly like you said — they are delish with and without the icing. they are moist and not dry and the flavor is great too!
the first batch i cooked using convection bake and at 9 mins they were definitely browning at the edges. the second batch i cooked using bake for 8 mins and they were done soft without the browning. I rolled the dough out the dough on top of parchment paper with a bit of coco flour and didnt need a top sheet of parchment — no sticking to my roller — thanks for sharing your recipes and your expert knowledge 🙂
Amazing! So happy you enjoyed!
WOW! Monique these are soo good. I love how the cookies are a a bit healthier than the standard sugar cookies. They are the perfect amount of sweetness and have a great crispy outside and chewy middle. Thank you!
Absolutely! So glad you enjoyed!
Made as is and they came out perfectly! So delicious! Wouldn’t change anything, will be making again!
Amazing! So glad you loved them!
Could I use gluten free all purpose baking flour instead of almond flour you think? Thanks!
I have the same question! Looking for gluten free, but also nut free cookies to make for my pandemic bubble for the holidays. Hoping to do a sugar cookie to decorate and GF AP sounds like it would work but wanted to be sure!
I wouldn’t recommend, sorry!
Allergic to nuts. What other flour do you suggest? Thanks
Unfortunately I can’t recommend a nut-free sub, sorry! Check out all of my nut free desserts here.
OMG these are so good. Not the buttery goodness of bakery sugar cookies but a delightful cookie in their own right. I left the dough over night in the fridge and they were still easy to roll out.
So glad you like them!
OMG so delicious. Actually tastier without the icing, when the almond extract really shines. Will definitely make these every Christmas!!
Love it!!
Can I still make these without almond extract? I have everything else! So excited to make these!
Yes!
I tried to make these today, granted I am a terrible baker, but I followed the directions perfectly and after adding the dry to the wet, the dough was far too dry and crumbly, I couldn’t get it to stick or even form a ball that didn’t fall apart 🙁 no idea what happened but so sad because everyone reported the recipe was so simple!!
Sorry to hear that, Kristen! I’m not sure what could’ve gone wrong as the dough should be nice and soft. I’d recommend double checking the wet ingredients to make sure you had everything in there!
these were so so good!! So soft and not overly sugary but still the perfect treat. Always impressed with all the recipes from here and this one did not disappoint 🙂
So happy to hear that!
These cookies were a big hit at our home! My children baked a batch of cookies each and also prepared the buttercream; we all followed your recipe and the cookies were so AMAZINGLY, Delicious!! These cookies are kiddo approved! My kiddos are in elementary school and they loved it! I baked a batch for my neighbor and they kept thanking us for the DELICIOUS Sugar cookies! We are big fans of your recipes…thank you for helping our family and friends stay healthy with your delicious dessert recipes!
Love it!! So happy to hear that 🙂
I made these a couple of years ago at Christmas time and just did again but added red food coloring and used some Valentines cookie cutters. They turned out perfectly both times and are so delicious without being overly sweet. Love all of Monique’s recipes so not really surprised this was a winner. 🙂
I have tried making other GF Sugar Cookie recipes, and had them COMPLETELY fall apart or just lack taste, but these were AMAZING! Rolling them 1/4 in thick helped them stay together and they held up so well, even through decorating. My new go-to!
Awesome! Delicious! My kids love them. If this recipe passes the toddler food taste test, then you know it is good!
My daughter has a wheat allergy and these sugar cookies hit the spot. Another delicious recipe. No substitutions made here- followed the recipe exactly. Thanks for these!
Yay! I’m so happy that you guys loved these! Thanks so much for the review 🙂
I have an almond allergy so I can’t use almond flour. I do have a GF baking flour, will that work along with the coconut flour? This is my first attempt making GF Christmas cutouts. I usually just order them from a local baker.
Hi! I haven’t tried swapping the almond flour out for another flour so I’m not sure how they’ll turn out. Let me know if you try it!
These cookies are delicious, we just made and followed the directions exactly! I have never liked all the extra writing on recipes, but these directions are helpful and provide great guidance. Excellent recipe and post!
Aw thank you! So glad they came out perfect and that the blog post was helpful. Feel free to click the “jump to recipe” button up top to skip directly to the recipe 🙂
Made these with brown butter and they were unreal delicious!! I loved the texture of the almond flour but they still were soft and amazing like “regular” sugar cookies!
OOOH brilliant idea to use brown butter in here! Happy to hear you loved them 🙂
Can I substitute almond flour? I have a family member that has an allergy to almonds.
I can’t recommend a substitute for almond flour in these, as the texture would change drastically, sorry!
I’m looking for a cookie sweetened with honey or date sugar that I can use cookie cutters with. Is that even possible?? I can find lots of honey cake recipes but I’m not really finding cookie recipes.
Thank you!
Honey burns really easily and doesn’t yield the same texture as regular sugar, so I generally don’t use it in cookies!
Do I use salted or unsalted butter?
I personally prefer salted but either will work!
These are amazing! I used vegan butter and flax egg. The flax eggs do leave little flecks in the dough, but if you’re frosting it’s not a big deal. I also had to use some gluten free flour because I ran out of almond flour. Not too sweet, perfect texture. Recipe is pretty easy too, no crazy ingredients or last minute runs to the store.
Glad that all worked well and that you loved them, Cassandra!
Delicious cookies that didn’t spike my blood sugar (gestational diabetes). Great helpful tips as well – made them easy!
I’m so happy to hear that! And glad the recipe was easy to follow 🙂
👍👍
Yay!!
Healthier cut out cookies for my toddler! We had so much fun making them and eating them. Great recipe and helpful tips. I definitely agree that the thicker dough cookies came out better than the ones we rolled out thinner. Thank you for your thoughtful posts!
Aw you’re welcome, and thanks for the review! So glad to hear you loved them 🙂
Don’t bother looking for another GF cutout cookie recipe. This is it! I made with dairy free butter and raw brown cane sugar and it was delish! A big hit with my non- DF and GF family.
Aw thank you so much, Jinelle! I’m so happy you love this recipe!
Wow these are absolutely delicious and so fun to make! I love how you have several options for prepping/making them ahead of time! LOVE LOVE LOVE.
Yay!! I’m so happy you had fun making them, Alyssa 🙂
Another amazing recipe! Made these with my kids and my husband had to ask if they had real flour in them 🙌🏻 (I have celiacs so it’s a big win when I can fool him)
Omg that’s incredible!! Happy you all loved them!
Why do you store them in the fridge? Are they not shelf stable like a tyoical cookie?
These cookies will stay good up to 5 days at room temp as long as they are covered well!
Monique, I LOVE your stuff!!! Nothing I make ever lets me down. From the tahini brownies to the enchilada soup to the hot cocoa (I could keep going), I love your recipes!!
Quick question: I am allergic to almonds but would love to make these- any easy substitutions?
Hey! So glad you are loving my recipes, it means so much ❤️
Unfortunately I cannot recommend a sub for the four mixture. the texture will change drastically.
This recipe is sooooo good and I made it vegan by substituting the butter for vegan butter, changing the honey to agave, and using just egg for the egg. 1 large egg is 50grams so I used 100grams of the just egg and it came out great. I mostly used the freezer in between baking and not the fridge just in case it got too warm and to prevent the dough from getting warm. The almond extract in the recipe really gave a lot of flavor to it.
I’m glad those vegan swaps worked out well! Perfect for the holidays 🙂
These are the perfect healthy sugar cookie- I fully expected it to be a compromise but it’s not. Soft and not too sweet, these have a crisp edge and soft middle. Definitely a different textured dough than a standard sugar cookie and very soft so make sure to use the parchment when rolling out. These even hooked my husband who doesn’t really like sweets. Highly recommend!
So glad these were a hit! The dough is much softer but with careful rolling you’ll make perfect cookies every time 🙂
I can’t wait to try this! What can I substitute for Coconut Flour? Would Casava or Tapioca flour work?
Unfortunately, I do not recommend subbing either of the flours in this recipe. It will change the texture of these cookies.
they burnt to a black crisp in well under the minimum time (followed directions exactly) DEFINITELY check within a few minutes
So yummy!! Made exactly as written. I mixed mine in my KitchenAid mixer without issue. Baked for about 8 minutes and they were perfect.
I think I would have liked a recipe using a gf flour blend better. I hoped these would taste just like the sugar cookies of my childhood, but I was disappointed. I think a little more vanilla and more sugar would’ve helped.