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Soft Cut Out Sugar Cookies (gluten free, grain free, paleo friendly)
4.8 from 78 votes

Soft Cut Out Sugar Cookies (gluten free, grain free, paleo friendly)

These soft cut out sugar cookies use almond and coconut flours instead of traditional grains, making them gluten free and grain free. The dough incorporates butter, cane sugar, honey, and vanilla for a tender, sweet base that can be rolled out and cut into shapes. A vanilla buttercream frosting with optional sprinkles completes the cookies for decoration and added flavor.

Prep Time
1 hr 30 mins
Cook Time
10 mins
Total Time
1 hr 40 mins
Servings: 30 cookies
Calories: 163 kcal
Course: Dessert, Baked Goods, Others
Cuisine: American

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

    Cup of Yum
  1. In a large bowl, add the melted butter, sugar, honey, eggs, vanilla and almond extract; whisk until well combined and smooth.
  2. 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.
  3. 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.
  4. Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. 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!
  8. 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

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%)

Nutrition Facts

Serving: 30 cookies

Amount Per Serving

Calories 163

% 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.