These almond sugar cookie cut-outs can easily be made gluten-free by swapping all-purpose flour for any gluten-free substitute of your choice! I love these cookies! They’re so light, and they taste just like marzipan.
Your oven might be different from mine, but mine baked perfectly in about 7 to 8 minutes. It’s OK if they’re a little soft/under-baked. Baking time will depend on how large and thick your cookies are.
Here’s an easy almond-flavored sugar cookie icing:
- 2 cups confectioner’s sugar
- 2 tablespoons of milk
- ½ teaspoon almond extract
- a few drops of food coloring
I used Watkins Natural Food Coloring, and I really liked the results.
Almond Sugar Cookie Cut-Outs
Servings: 24
Calories: 108kcal
Ingredients
- 1¼ cups almond flour
- ½ cups all-purpose flour (or your favorite gluten-free alternative)
- ¼ teaspoon baking soda
- 1 pinch salt
- ¼ cup melted butter
- ¼ cup maple syrup
- 2 tablespoon liquid egg whites
- 1 teaspoon almond extract
Icing Ingredients:
- 2 cups confectioner's sugar
- 2 tbsp milk of your choice
- ½ teaspoon almond extract
- food coloring
Instructions
Make the Dough
- In a large bowl, whisk together the almond flour, flour (or gluten-free substitute), baking soda and salt.
- In a second bowl, whisk together the melted butter, maple syrup, egg white and almond extract.
- Pour the wet ingredients into the bowl with the dry almond/flour mixture. Stir wet and dry ingredients with a spatula or spoon until fully incorporated.
- Cover the bowl with plastic wrap and chill the dough for at least 2 hours.
Roll, Cut and Bake the Cookies
- Preheat the oven to 350 °F. Line 2 large baking sheets with parchment paper.
- Take the dough out of the fridge and turn it out of the bowl onto a floured surface. (You might need to knead more flour into the dough to get it to a roll-able consistency.)
- Use a rolling pin to roll the dough out to about ¼-inch thickness.
- Use cookie cutters to cut shapes from the dough. Use a large spatula to gently transfer the cookie dough shapes to the baking sheet.
- Gather up the dough scraps, ball them up, and re-roll. Use cookie cutters to cut more shapes. Repeat this process until you've used up all the dough.
- Bake each baking sheet full of cookies for about 7 to 8 minutes in the preheated oven. Your oven might run at a slightly higher or lower temperature, so you might need to bake a little less time or a little more time. Baking time will also vary based on how thick or large the cookies are. Cookies bake FAST, so keep an eye on them.
- When the cookies first come out of the oven, they'll be very soft and easy to break. Don't try to move them or touch them — let them sit on the baking sheet and cool for 5 minutes. Then, use a spatula to transfer the cookies to a cooling rack.
Ice & Decorate the Cookies
- In a small bowl, stir together the melted butter, confectioner's sugar, almond extract and milk.
- Add a few drops of food coloring, if you wish to.
- Use a small spatula or a dull knife to spread the icing on top of the cookies.
- Add some sprinkles if you want — be sure to add the sprinkles quickly, before the icing hardens.
Notes
Each cookie has 68 calories without the icing; icing adds 41 calories per cookie due to the sugar (you might try a sugar-free powdered sugar substitute if you wish.)
