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Tender Gluten-Free Heart Sugar Cookies with Almond Flour

gluten-free heart sugar cookies - featured image
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Soft, tender, and melt-in-your-mouth gluten-free sugar cookies made with almond flour. Perfect for holidays, gifting, or a comforting treat any time.

Ingredients

Scale
  • 2 cups (200g) almond flour, finely ground, blanched
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional but recommended)
  • ½ tsp baking powder
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • Optional: coarse sugar or colored sanding sugar for topping

Instructions

  1. Remove butter and egg from the fridge to come to room temperature (about 20 minutes). Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, baking powder, cornstarch, and salt.
  3. In a separate large bowl, beat softened butter with granulated sugar until light and fluffy (about 3 minutes).
  4. Beat in egg, vanilla extract, and almond extract until fully combined.
  5. Gradually add the almond flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. The dough will be slightly sticky but should hold together when pressed.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  7. Lightly flour your work surface with almond flour and roll the dough to about ¼-inch (6mm) thickness. If the dough sticks, chill it again or lightly flour your rolling pin.
  8. Use a heart-shaped cookie cutter to cut out shapes, placing them about 1 inch (2.5 cm) apart on the prepared baking sheets.
  9. If desired, sprinkle the tops with sanding sugar or coarse sugar.
  10. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers remain soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough before rolling to make it easier to handle and prevent sticking. Use cornstarch for a tender texture. Avoid overbaking to keep cookies soft. For dairy-free, substitute butter with vegan butter or coconut oil and egg with a flax egg. Store cookies in an airtight container with a slice of bread to maintain softness. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: gluten-free, sugar cookies, almond flour, heart-shaped, soft cookies, tender cookies, holiday cookies, vegan option, dairy-free option

Find it online: https://twinkletaste.com/tender-gluten-free-heart-sugar-cookies-with-almond-flour-easy-homemade-recipe-for-perfect-soft-cookies/