Gluten-Free Sugar Cookies
An amazing gluten-free sugar cookie using almond flour and a bit of brown sugar.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 18 cookies
- 1 cup unsalted butter room temperature, Kroger brand is labeled gluten-free (you can substitute with Earth Balance for a dairy free cookie)
- 3/4 cup sugar cane
- 4 tablespoons brown sugar
- 1 egg
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1 pinch Kosher salt
- 2 1/2 cups almond flour
- red and green sugar sprinkles for decorating
In a large glass mixing bowl and using a hand mixer, mix butter and sugars until very creamy.
Add egg, baking soda, vanilla and a pinch of Kosher salt, then mix some more until blended in.
Slowly add almond flour in sections, preferably per 1/2 cup at a time.
A sticky dough will form. Scrape dough off and center it in bowl.
Plop dough onto a large piece of parchment paper.
Roll parchment paper tightly into a long log, closing the ends by twisting parchment slightly.
Place in freezer for approximately 30 minutes.
Preheat oven to 375 degrees.
On a baking sheet, drop hefty pieces of cookie dough, about the size of an overstuffed tablespoon. You can also slice pieces, but the dough softens to room temperature very quickly.
Press down on tops of all the cookies if they're too high.
Sprinkle colored sugar all over cookies before placing in oven.
Bake for approximately 8 minutes, or until cookie sides have begun to golden.
Take out and let cool before eating.