Almond Flour Sugar Cookies (the perfect texture!)
Servings 30 cookies
These almond flour sugar cookies are crisp around the edges and have chewy centers, but can also be made totally crisp if desired.
Ingredients
For the cookie dough:
- 1/2 cup (113 grams) unsalted butter room temperature
- 3/4 cup (150 grams) granulated sugar
- 4 teaspoons vanilla extract or 1 tsp almond extract + 3 tsp vanilla
- 1 large egg 50 grams, out of shell
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups (400 grams) finely ground blanched almond flour
For the frosting:
- 12 ounces (340 grams) full-fat cream cheese room temperature
- 3 tablespoons (42 grams) unsalted unsalted butter room temperature
- 1 cup (120 grams) powdered sugar
- pinch salt
- 1/2 teaspoon vanilla extract
For decoration:
- cream cheese frosting
- natural food coloring
- raspberries freeze-dried
- pistachios pecans, or other nuts, chopped
- sprinkles
Instructions
To make the cookies:
- In a large mixing bowl, beat together the butter, sugar and vanilla with a hand mixer at medium speed until well combined.1/2 cup (113 grams) unsalted butter, 3/4 cup (150 grams) granulated sugar, 4 teaspoons vanilla extract
- Beat in the egg until combined.1 large egg
- Sprinkle the baking powder and salt on the top and mix until combined.1 teaspoon baking powder, 1/2 teaspoon salt
- Add the almond flour and mix until completely incorporated and a dough forms.4 cups (400 grams) finely ground blanched almond flour
- Cover and chill for 3+ hours in the fridge or place in the freezer for 30 minutes or so. If freezing, I like to form 2 very flat discs and freeze them that way so that they chill more quickly.
- Preheat the oven to 325 °F (163 °C).
- Between two pieces of parchment paper, roll out a test ball. Roll it out to 1/8" thick and cut out a cookie. If you can easily use a spatula to pick it up, then roll out the rest of the dough, keeping what you don't use in the fridge. If it's difficult to get the shapes up easily (I haven't had any issues), roll all the dough into a ball and dust with almond flour on the top and the bottom.
- Roll the dough about 1/8" thick (or a tad bit thicker) and use cookie cutters to cut out shapes. If they're a little rough around the edges, press into shape.
- Bake for 12-14 minutes. Keep an eye on them! The baking time will vary depending on how thick they are and if you use a cookie cutter. They'll have browned very lightly around the edges but they'll still be soft until they've cooled. Cool completely on the baking sheet. They should still be a bit soft (not totally hard) after they've cooled. If you want them completely crisp and to stay crisp, bake for an extra minute or two, keeping a close eye on them.
To make the frosting:
- In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly.12 ounces (340 grams) full-fat cream cheese, 3 tablespoons (42 grams) unsalted unsalted butter
- Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla.1 cup (120 grams) powdered sugar, pinch salt, 1/2 teaspoon vanilla extract
To decorate:
- Top the totally cooled cookies with the frosting. I wouldn't recommend frosting more than 1 day in advance. Top with decorations.
- Refrigerate frosted cookies for 1 day. Store unfrosted cookies in an airtight container at room temperature for up to 4 days.
Notes
- If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 450 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 340 grams of cream cheese left.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 26-30 cookies. The nutritional info was calculated based on 30 cookies and includes the frosting.
Nutrition
Calories: 200kcalCarbohydrates: 13gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 115mgPotassium: 19mgFiber: 2gSugar: 10gVitamin A: 290IUCalcium: 52mgIron: 1mgNet Carbs: 11
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