Almond Flour Sugar Cookies with Sprinkles

Stack of almond flour sugar cookies coated with sprinkles.

5 from 1 vote

Almond Flour Sugar Cookies with Sprinkles

These Almond Flour Sugar Cookies are perfect for all occasions, or a casual Wednesday when you need a little treat! These cookies are soft, sweet, and buttery, made with almond flour, tapioca starch, and coconut flour for the perfect grain-free bite.

Prep Time10

Cook Time13

Chill Time30

Total Time53

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 121kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowl
Handheld electric mixer
Rubber Spatula
1-ounce cookie scoop
Parchment paper
Baking sheet

Ingredients

½ cup Butter, softened or dairy-free butter (I like Miyokos European Style Plant Butter)
½ cup Granulated sugar (100 g)
1 Large egg
1 teaspoon Vanilla extract
¾ cup Blanched almond flour scooped lightly packed (80 g)
¾ cup Tapioca starch (95 g)
¼ cup Coconut flour (25 g)
¼ teaspoon Baking soda
¼ teaspoon Sea salt
Dye-free sprinkles (optional) ½ cup or more

Instructions

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Place the softened butter, sugar, and vanilla in a large mixing bowl. Cream the butter with the sugar using a handheld electric mixer until it appears crumbly.
Add the egg to the bowl with the sugar and butter. Mix together with the mixer until well incorporated.
Add the almond flour, tapioca starch, and coconut flour to the mixing bowl and mix until well combined.
Add the baking soda and sea salt to the dough. Mix until evenly distributed, but avoid overmixing.
Place the dough in the refrigerator and chill for 30 minutes. If chilling for longer, make sure to tightly cover with plastic wrap to prevent it from drying out.
Use a 1-ounce cookie scoop to divide the dough into 18 cookies. Once scooped, roll the dough between clean hands until smooth.
Pour spinkles onto a plate. Roll the dough balls in the sprinkles coating all sides. Place on the prepared baking sheet. Note: You can skip the sprinkles and roll in cinnamon sugar for snickerdoodles or frost them with buttercream for an extra special treat!
Lightly flatten the cookies with your palm until they are about ⅓-inch thick. Ensure there is at least an inch of space between each cookie. Use two baking sheets if needed.
Place the cookies in the oven and bake for 12-14 minutes (13 minutes was perfect for my oven), or until the cookies have flattened slightly and the edges are firm (for softer cookies don't let them get too golden). Remove from the oven and allow to cool on the cookie sheet for about 5 minutes before enjoying.

Notes

Scroll up for ingredient notes, and possible substitutions.

Nutrition information calculated without sprinkles.

Storage: These cookies can be stored, once fully cooled, in a Ziplock bag or in an airtight container at room temperature for up to 1 week.

For longer storage, allow cookies to fully cool and freeze in a gallon-sized freezer bag. Store in the freezer for up to 2 months. Simply thaw at room temperature and enjoy.

To freeze unbaked cookie dough, scoop, roll and flatten the cookies out as instructed in the recipe. Then place the baking sheet with the cookie dough in the freezer for at least 3 hours. Once frozen, transfer the cookies in an airtight freezer bag. Use parchment paper to separate the cookies if needed. Pull from the freezer and bake from frozen according to the recipe. They make take 1-2 minutes longer when baking from frozen.

Recipe Tips:

- Be sure to use softened butter, softened dairy-free butter, or softened palm shortening, not melted!

- When measuring the almond flour, scoop and lightly pack it before leveling.

- Use a 1-ounce cookie scoop to measure the dough. This will yield 18 perfect cookies. If you do not have a small cookie scoop, you can measure about 2 tablespoon of dough per cookie.
- If you prefer softer cookies, don't wait for them to turn golden. Take them out at about 11-13 minutes depending on your oven. For crispier cookies, chill the dough for less time and bake for 13-15 minutes.

Nutrition