Healthy Sugar Cookies

Add these Healthy Sugar Cookies to your Christmas cookies wish list this year! They’re incredibly light, buttery, and classically delicious. Made with almond flour and cane sugar (or make sugar free), they’re the perfect cookie to decorate as desired!

Almond Flour Baking Soda Butter Cane Sugar (or Erythritol) Eggs Pure Vanilla Extract All-Purpose or Coconut Flour Icing Sugar Sprinkles

Ingredients You Need

In a large bowl, add almond flour and baking soda. Whisk until no lumps and set aside.


In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.


Add eggs and vanilla extract. Beat until combined well (don't overbeat to prevent butter separation).


Add flour mixture and stir with spatula until a ball of dough forms. Dough will be on a wet side.


Divide it into two balls, wrap in plastic wrap, flatten into discs and place in the refrigerator for 2 hours or in the freezer for 1 hour.


Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.


Remove chilled dough from the fridge (or freezer) and unwrap. Dust the surface and rolling pin with all-purpose flour or coconut flour.


Roll the dough 1/3 inch thick – a bit thicker than for regular cookies because this dough is delicate.


Cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving 2 inches in between. These cookies spread a bit


Bake 12 minutes. Remove from the oven before visible browning. Cool off first on baking tray for 15 minutes, then transfer onto cooling rack to cool off completely.


To decorate cookies: In a small bowl, add icing sugar and water; whisk until smooth and no lumps.


Pipe the outline of the shape of a cookie, fill in the middle and push around with small spatula or tip of piping bag to cover completely.


Decorate with sprinkles. Let icing dry and it will harden and set within a couple of hours. Do not stack  them until then.


Store in an airtight container for up to 1 week or freeze for up to 6 months.


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