The BEST almond flour sugar cookies

🧂 Ingredients

• 3 cups almond flour
• 1/2 cup tapioca flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup salted butter

  softened (1 stick)
• 3/4 cup coconut palm sugar
• 1.5 tbsp honey
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp almond extract

Instructions

• 1 In a medium bowl combine almond flour, tapioca flour, baking powder, and salt.
  Whisk to combine, set aside.
• 2 In a large bowl cream together softened butter and coconut palm sugar using an
  electric mixer. Beat for 2 minutes until slightly frothy. Add honey, beat for 30
  seconds, add egg yolk, full egg, vanilla and almond extracts, mix until well
  combined, about 1 more minute.
• 3 Combine reserved dry ingredients with wet ingredients. Stir well using a wooden
  spoon [https://abraskitchen.com/sgel] to combine.
• 4 Form dough into a large disk and wrap tightly in wax paper. Place in the
  refrigerator for at least 1 hour to chill, the dough works best when it is super
  cold. I chilled it overnight.
• 5 When ready to bake, prepare a baking sheet by lining it with parchment paper and
  preheat the oven to 350°
• 6 Prepare a rolling surface by sprinkling almond flour evenly on the surface and
  all over the rolling pin. Remove the dough from the refrigerator, add to the
  floured surface, and working quickly, roll the dough into a large rectangle
  about 1/2" thick. Use your favorite cookie cutters to cut the dough into shapes
  and then using a spatula carefully transfer the cut-out cookies to the prepared
  baking sheet.
• 7 Bake cookies for 8-11 minutes or until slightly brown on the edges and very
  lightly brown on the bottom. The cookies will appear soft when you remove them
  from the oven but will firm up as they cool. After a few minutes transfer
  cookies to a cooling rack and cool completely before icing.
• 8 For the icing: Combine 1 cup powdered sugar, 1 tsp vanilla extract, +3-4 tbps
  water or milk. Whisk well to combine. The icing should be fairly thick. See
  *notes* for superfood color icing ideas.
• 9 Cookies will stay fresh for up to 5 days at room temperature, 10 days in the
  refrigerator, and up to 3 months in the freezer in an airtight container.

Nutrition Info