Cut-out sugar cookies (grain free, dairy free)
The Best Grain-Free Cutout Sugar Cookies: Soft, Chewy, and Absolutely Perfect for the Holidays
If there’s one cookie that screams holiday cheer, it’s the classic sugar cookie. But what if you could enjoy all the nostalgia without the grains? Enter the BEST grain-free cutout sugar cookies! These cookies are soft and chewy with just the right amount of crispness around the edges. Whether you’re baking for Santa, hosting a holiday party, or enjoying a cozy afternoon in the kitchen, this recipe is sure to be your go-to for every festive occasion.
What Makes These Cookies So Special?
Grain-free baking can sometimes feel like a challenge, but these sugar cookies deliver all the flavor and texture of the traditional recipe—without compromise. Here’s why you’ll love them:
• Customizable Texture: Roll them thin for crispy edges or keep them thick for a soft, chewy bite. You get to decide!
• Simple Ingredients: Made with a blend of almond flour, coconut flour, and tapioca starch. Plus some powdered sugar and coconut milk for the icing!
Tips for the Best Cookies:
• For a soft and chewy texture, keep the dough rolled slightly thicker (about 1/4 inch). For crispier cookies, roll the dough thinner (around 1/8 inch).
• If you’d like to add color to the icing, mix in a few drops of food coloring before dipping.
• Decorate with sprinkles while the icing is still wet for a festive touch!
Cut out sugar cookies!
Ingredients
Cookies:
- 1 cup super fine almond flour
- 1/4 cup coconut flour
- 1/3 cup plus 1 tbsp tapioca flour, or arrowroot starch
- 1/2 tsp baking powder
- 1/3 cup non-hydrogenated shortening, softened (or softened butter, if chilled well)
- 1 large egg, room temperature
- 1 cup Raw cane sugar, Or maple sugar (for a neutral flavor and lighter color)
- 1-2 tsp vanilla extract
- 1/4 tsp almond extract, optional
Dip Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk of choice, dairy or non-dairy
- 1/2 tsp vanilla extract, optional
Instructions
- Directions:
For the Cookies:
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, tapioca starch, and baking powder. Set aside.
- Cream the wet ingredients: In a separate large bowl, beat the shortening, egg, and sugar with a handheld or stand mixer until creamy and fully combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If the dough feels too sticky, add 1-2 tbsp additional tapioca starch until it’s workable.
- Chill the dough: Wrap the dough in plastic wrap and chill in the freezer for 20 minutes (or at least 1 hour in the fridge).
- Roll and cut: Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll out the dough to about 1/4 inch thick on a floured surface (use tapioca starch for dusting). Cut into your favorite shapes using cookie cutters.
- Bake: Place cookies on the prepared baking sheet and bake for 8-10 minutes, or until edges are just lightly golden. Keep an eye on smaller shapes to prevent over-baking. Allow cookies to cool completely on a wire rack before icing.
For the Dip Icing:
- In a medium bowl, whisk together powdered sugar and 2 tablespoons of milk. Add more milk, a teaspoon at a time, until the icing reaches a smooth, slightly runny consistency that’s perfect for dipping.
- If desired, add 1/2 tsp vanilla extract for extra flavor.
- Dip the cooled cookies face-down into the icing, letting any excess drip off. For a glossy finish, place the cookies on a wire rack to dry.
