These grain-free, gluten-free sugar cookies are made with coconut flour. They have a delicious, buttery flavor and the perfect texture for making cut-out cookies!
How have I not shared a recipe for sugar cookies yet?! I’m honestly not sure, because sugar cookies are a staple in my kitchen every year around the holidays. I love finding new cookie cutters and thinking of new frosting designs. This year, I used these adorable star and snowflake cookie cutters. I like these cookie cutters because they can be used for Christmas or Hanukkah.
Gluten-Free Sugar Cookies
For this particular recipe we’re making gluten-free cut out cookies using one of my favorite healthy alternative flours, coconut flour! I already have a basic coconut flour cookie recipe, but I thought it would be fun to try making coconut flour sugar cookies as well. Turns out, coconut flour lends itself well to cut-out cookies and worked like a charm.
Don’t be intimidated by gluten-free baking, I’m here to hold your hand through this process and it’s really quite easy!
For this recipe, you’ll simply mix the butter, sugar, egg, baking powder, vanilla extract and sea salt together and then slowly add in the coconut flour until the mixture is well combined. Coconut flour absorbs a ton of liquid so let the dough sit for about five minutes so the flour can work it’s magic.
After the dough has sat for a bit, you’ll sprinkle arrowroot powder and knead into the dough. Arrowroot powder acts as a binding agent for the dough. If you’re finding the dough is too sticky or wet, feel free to add in more arrowroot.
On to the fun part, my personal fave: cutting the cookies! Roll out the dough on parchment paper until it’s about 1/4 of an inch thick. Cut the dough into desired shapes and place on a cookie sheet. Bake 8-10 minutes or until the bottom of the cookies are golden.
Let cookies cool completely before decorating or transferring to a storage container.
How to Store Sugar Cookies
If you won’t be eating the cookies right after making them, you want to make sure you store them properly so they don’t get stale! Let them cool completely and then you have two options: frost them or store unfrosted! You really can’t go wrong either way. If you choose to frost them first, let the icing set/solidify before storing. Lay parchment paper underneath the layers of cookies in an airtight container. If you want to frost right before eating, simply store the sugar cookies in an airtight container.
Can You Freeze Sugar Cookies?
You better believe it! I remember going to my grandparent’s house for Christmas and there SO MANY Christmas cookies. I always wondered how she baked that many but now I’m wondering if she prepped in advance and froze her cookies?!
For sugar cookies or cut out cookies, I recommend freezing them un-frosted. Let them thaw and frost the cookies right before serving.
I can’t wait for you to try this delicious, buttery cookies. I made them for Isaac and his brother a while back and they were hooked on them. I need to make another batch ASAP!
If you make these gluten-free sugar cookies, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.
These grain-free, gluten-free sugar cookies are made with coconut flour. They have a delicious, buttery flavor and the perfect texture for making cut-out cookies!
Ingredients
1/4 cup softened butter or gheeÂ
1/2 cup organic cane sugarÂ
1 large egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon sea saltÂ
1/2 cup coconut flourÂ
1–2 Tablespoons arrowroot powder or tapioca flour
Vanilla Icing
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1–2 teaspoons almond milkÂ
Sprinkles (look for ones that are naturally colored)
Instructions
Preheat oven to 350ºF.
In a medium mixing bowl stir together butter or ghee, sugar, egg, baking powder, vanilla extract and sea salt. Add coconut flour and mix until combined. Allow the dough to rest for 5 minutes at room temperature.
After 5 minutes, sprinkle 1 Tablespoon of arrowroot powder over dough and knead, using your hands until firm. If it is sticky or too wet, add another Tablespoon of arrowroot.
Dust a clean rolling surface (or a parchment lined surface) with arrowroot and roll out dough, using a rolling pin, until it’s about 1/4-1/3″ thick.
Use cookie cutters to cut dough into desired shapes and place on cookie sheet.
Bake for 8-10 minutes or until the bottom of the cookies are golden. Let cool for a few minutes on the sheet before carefully transferring to a wire rack to cool completely.Â
Once cookies are cool you can frost and decorate them. To make homemade icing, combine powdered sugar, vanilla and almond milk (start with 1 teaspoon) in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don’t want it to be super thick, but also don’t want it to be too runny where it melts off the cookies. Frost cookies with icing and add sprinkles right away, before the icing has a chance to set.
Cookies will keep in an airtight container at room temperature for 3 days or in the fridge for up to a week.
The dough tends to crumbliness, bakes very golden brown while the cookies remain tender.
I use a lot of ghee – need to reduce 20% compared to amount of butter due to less volume with dairy solids removed. This could be why crumbly, overly oily?
Mmm, that could have been the reason. I haven’t tried these with ghee, so I’m not sure! If the batter was dry I would think it would need more ghee, but you said it was oily?
So delicious! I refrigerated the dough for about 48 hours before cutting and baking. I was worried it would dry out, but they turned out perfectly. Very soft, cut well, and tastes just like the classic but more filling and nutrient-dense!
Hey Mindy, This recipe was designed specifically for coconut flour and I haven’t tested it with a different flour, so I’m not sure. Coconut flour can’t be subbed 1:1 as it soaks up much more liquid than other flours so if you did want to try a sub you’d likely have to use much more flour. Let me know if you decide to experiment!
These look amazing. I was hoping I can make this Keto. Will it be okay replacing sugar to erythritol and stevia blend? How about arrowroot/tapoica? What can I replace it with?
I haven’t tried replacing the sugar, so I’m not entirely sure how the cookies will turn out, but let me know if you try it! I’m not sure what a keto-friendly sub for arrowroot would be. The only sub I can think of is cornstarch.
I made these today but with flaxseed egg (I’m vegan) and coconut oil in place of butter. I’d sub a vegan butter next time but didn’t have any on hand.
The dough didn’t come together as easily and was very delicate to handle but once it got on the cookie sheet, it was fine. It baked up perfectly and is study now that it’s cooked. The taste and texture is great!
I’ll play around with the flax egg and oil/butter modifications a bit more next time. Wanted to share my vegan subs for anyone who wants to give it a go. Thank you for this great recipe! 🙂
Thanks so much for sharing, Anne!! It’s super helpful to know how those subs turned out for you. 🙂 Thanks for trying the recipe and I’m glad they turned out for you overall! 🙂
I’m planning on trying these as an Easter treat for the family… but I don’t have any Arrowroot powder or tapioca! Do you think cornstarch would work alright? Thanks!
Coconut flour has a subtle taste and smell of coconut, but it’s mild enough to blend with other flavors without overpowering them. I love that it adds a hint of natural sweetness to baked goods without a ton of coconut flavor.
This recipe for sugar cookies looks great! My daughter has an egg allergy and I am wondering if this recipe could be adapted. Would the recipe work if you replaced the egg? Thanks!
Hey Christy – I haven’t tried it with a egg replacement like a flax or chia egg. I think it’d be okay, I’m just not 100% sure if the consistency will turn out the same since I haven’t tried it. Definitely let me know if you end up trying it and how the cookies turn out. 🙂
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The dough tends to crumbliness, bakes very golden brown while the cookies remain tender.
I use a lot of ghee – need to reduce 20% compared to amount of butter due to less volume with dairy solids removed. This could be why crumbly, overly oily?
★★★★
Mmm, that could have been the reason. I haven’t tried these with ghee, so I’m not sure! If the batter was dry I would think it would need more ghee, but you said it was oily?
So delicious! I refrigerated the dough for about 48 hours before cutting and baking. I was worried it would dry out, but they turned out perfectly. Very soft, cut well, and tastes just like the classic but more filling and nutrient-dense!
★★★★★
Ahh yay!! So glad these cookies turned out for you. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Can you make the dough ahead of time & chill it?
Definitely! 🙂
What flour can be subbed for coconut flour? Doesn’t have to be gf. Thx
Hey Mindy, This recipe was designed specifically for coconut flour and I haven’t tested it with a different flour, so I’m not sure. Coconut flour can’t be subbed 1:1 as it soaks up much more liquid than other flours so if you did want to try a sub you’d likely have to use much more flour. Let me know if you decide to experiment!
These look amazing. I was hoping I can make this Keto. Will it be okay replacing sugar to erythritol and stevia blend? How about arrowroot/tapoica? What can I replace it with?
I haven’t tried replacing the sugar, so I’m not entirely sure how the cookies will turn out, but let me know if you try it! I’m not sure what a keto-friendly sub for arrowroot would be. The only sub I can think of is cornstarch.
Do you think coconut sugar or maple sugar can replace the cane sugar? These look so yummy, the kids and I will be baking them this week. Thank you!
Hey Vanessa – I think coconut sugar will work just fine, they might just have a darker color to them. I wouldn’t do maple syrup.
I made these today but with flaxseed egg (I’m vegan) and coconut oil in place of butter. I’d sub a vegan butter next time but didn’t have any on hand.
The dough didn’t come together as easily and was very delicate to handle but once it got on the cookie sheet, it was fine. It baked up perfectly and is study now that it’s cooked. The taste and texture is great!
I’ll play around with the flax egg and oil/butter modifications a bit more next time. Wanted to share my vegan subs for anyone who wants to give it a go. Thank you for this great recipe! 🙂
★★★★★
Hello how much oil did you use?
Thanks! (I dont have any Butter rn)
Hey Juli – You should just be able to sub 1/4 cup coconut oil instead of the 1/4 cup butter. 🙂
Thanks so much for sharing, Anne!! It’s super helpful to know how those subs turned out for you. 🙂 Thanks for trying the recipe and I’m glad they turned out for you overall! 🙂
I’m planning on trying these as an Easter treat for the family… but I don’t have any Arrowroot powder or tapioca! Do you think cornstarch would work alright? Thanks!
★★★★★
Hey Ayn – Yes, cornstarch should work just fine! Can’t wait to hear what you think of these cookies. 🙂
Be honest–do you have to like coconut to like these?
Coconut flour has a subtle taste and smell of coconut, but it’s mild enough to blend with other flavors without overpowering them. I love that it adds a hint of natural sweetness to baked goods without a ton of coconut flavor.
My sister would love these! can’t wait to try them soon!
Paige
http://thehappyflammily.com
Yay! I can’t wait to hear what you and your sister think, Paige. 🙂
This recipe for sugar cookies looks great! My daughter has an egg allergy and I am wondering if this recipe could be adapted. Would the recipe work if you replaced the egg? Thanks!
Hey Christy – I haven’t tried it with a egg replacement like a flax or chia egg. I think it’d be okay, I’m just not 100% sure if the consistency will turn out the same since I haven’t tried it. Definitely let me know if you end up trying it and how the cookies turn out. 🙂