These crunchy almond flour sugar cookies are the most quick and easy gluten-free sugar cookie recipe ever. You will love their crispy edges, soft sweet icing, and chewy center with delicious vanilla cinnamon flavors.
Preheat oven to 325°F (160°C). Line a large cookie sheet with parchment paper. Lightly oil with cooking spray. Set aside.
In a mixing bowl, or the bowl of your stand mixer, beat vanilla, cinnamon, unsalted butter, and sugar with an electric beater or the paddle attachment. Beat until fluffy and well incorporated - about 20 seconds on medium speed.
Add in almond flour, and salt. Beat again until it looks crumbly and consistent. Use your hands to gather the dough pieces and form a dough ball. Roll in plastic wrap.
Place the dough ball in the fridge for 10 minutes to firm up.
Remove the dough from the fridge and place the ball between two pieces of parchment paper. Roll the dough with a rolling pin to 1/4-inch thickness.
Peel off the top parchment paper sheet and use a cookie cutter to cut out shapes.
Lift a flat tool (knife, spatula) under the cookie to transfer onto the prepared cookie sheet.
Gather the leftover dough, form a ball, and roll again, following the same process. You should be able to form 20 sugar cookies with this recipe.
Bake the cookies in the center of your oven until the sides are slightly golden brown, about 8-12 minutes.
Cool down 10 minutes on the baking sheet then cool compeltley on a cooling rack at room temperature before frosting with vegan royal icing.
Store almond flour sugar cookies: These almond flour sugar cookies can be stored for up to 3 weeks in a cookie jar, sealed, at room temperature.Nut-free - you can't use coconut flour instead. But, it's possible to swap the almond flour for sunflower seed flour.Refined Sugar-free - You can replace sugar for coconut sugar for a paleo option