Soft Cut Out Sugar Cookies (gluten free, grain free, paleo friendly)
User Reviews
4.8
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Prep Time
1 hr 30 mins
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Cook Time
10 mins
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Total Time
1 hr 40 mins
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Servings
30 cookies
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Calories
163 kcal
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Course
Dessert, Baked Goods, Others
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Cuisine
American
Soft Cut Out Sugar Cookies (gluten free, grain free, paleo friendly)
Description
Soft Cut Out Sugar Cookies are made using almond flour and coconut flour to replace conventional wheat flour, creating a gluten free and grain free cookie suitable for paleo friendly diets. The dough blends melted butter, organic cane sugar, honey, eggs, and vanilla extracts for moisture and sweetness. After chilling, the dough is rolled out between parchment sheets and cut into shapes and baked until just set, resulting in a soft, tender cookie.
The cookies have a mild sweetness balanced by vanilla and almond extracts, with a delicate crumb from the nut-based flours. The optional vanilla buttercream frosting, made from room temperature butter and powdered sugar with vanilla, adds richness and a creamy contrast. Sprinkles offer color and texture for decoration.
These cookies work well for celebrations or anytime a softer sugar cookie is preferred without grains. They hold their shape during baking while remaining tender inside.
Store the cookies covered at room temperature for up to five days or freeze for longer storage. Use vegan butter alternatives to make the recipe dairy free. Substituting coconut sugar for cane sugar is possible but may alter texture and color. The frosting can be made paleo friendly by using a suitable powdered sugar alternative.
Ingredients
- Wet Ingredients:
- ½ cup butter melted
- ½ cup organic cane sugar
- 2 tablespoons honey
- 2 egg at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- Dry Ingredients:
- 3 cups almond flour packed fine blanched, 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
- In a large bowl, add the melted butter, sugar, honey, eggs, vanilla and almond extract; whisk until well combined and smooth.
- 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.
- 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.
- Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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!
- 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.
Notes
- Store cookies at room temperature covered well for up to 5 days or freeze airtight up to 3 months.
- To make dairy free, substitute butter with melted coconut oil or vegan butter, including in the frosting.
- Using coconut sugar instead of cane sugar may make cookies softer and darker, so regular sugar is recommended for best results.
- For paleo-friendly frosting, use a suitable powdered sugar substitute or paleo powdered sugar as noted in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1cookies (with icing) | |
| Calories | 163cal | 8% |
| Carbohydrates | 12.1g | 4% |
| Protein | 3.1g | 6% |
| Fat | 12.2g | 19% |
| Saturated Fat | 4.3g | 22% |
| Fiber | 2g | 8% |
| Sugar | 8.6g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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