A small batch of Gluten Free Cut Out Sugar Cookies that hold their shape and are perfect for decorating! The cookies are delicately sweet and made with an almond flour blend to make the cookies soft, yet sturdy. This is an easy sugar cookie recipe that also includes an easy cookie icing!
Prep Time10 minutesmins
Cook Time8 minutesmins
Chill1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip, Christmas Cookies, Gluten Free, Sugar Cookies
In a small mixing bowl, whisk together the almond flour, arrowroot flour, tapioca flour, baking powder, and salt.
In a medium mixing bowl, add the butter and sugar. Using a hand held mixer, cream the butter and sugar together on medium speed until light a creamy. Add the egg yolk and vanilla extract and continue to beat until fully incorporated. Note - See Notes below on using a stand mixer.
Sprinkle about half of the dry ingredients over the wet ingredients and mix on low until just incorporated. Add the remaining dry ingredients and mix until a dough forms. Note - The dough starts off crumbly and may seem too dry. Continue to mix and a dough will eventually for - this may take a couple minutes.
Mix the chocolate chips into the dough with a spatula or wooden spoon. I used semi-sweet mini chocolate chips.
Pour the cookie dough into the center of a piece of plastic wrap and shape into a disc. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour, or even overnight.
When ready to bake the cookies, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Very lightly flour your work surface with arrowroot flour. Roll the chilled dough to your desired cookie thickness. I roll my cookies to about 1/4 inch thick. Cut out the cookies using a small cookie cutter and place on the baking sheet. Repeat as necessary. Note - The number of cookies you yield from the recipe will depend on how thick you roll the dough and the size of cookie cutter you use. I used a 1.5 inch square cookie cutter and got 22 small cookies.
Bake the cookies for 8 to 10 minutes, or until the edges start to turn a light golden brown. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Chocolate Coating
In a small heat-proof bowl, add the chocolate chips and coconut oil. Microwave in 30 second increments - stirring the chocolate after each increment - until the chocolate chips have mostly melted. Any small bits will melt with the residual heat. Do not overheat or the chocolate will seize up. Note - I used regular size semi-sweet chocolate chips. You can also use the mini chocolate chips used in the cookies.
Dip the cooled cookie bites into the chocolate, place back on the wire rack, and decorate with sprinkles. Allow the cookies to set for at least 15 minutes for the chocolate to set up. You can also place the dipped cookies in the refrigerator to speed up the process. Enjoy!
Notes
Mixing the Cookie Dough - If you prefer to mix the dough with your stand mixer, I recommend a small 3 quart mixing bowl on my tilt-head stand mixer. It works with the regular size attachments.
Flavoring the Cookie Dough - The sugar cookies are a great base to add different spices like cinnamon, nutmeg, or pumpkin pie spice!
Freezing the Cookie Dough – The cookie dough can be frozen – for up to 3 months. Shape the dough into a disc, wrap generously in plastic wrap, and place in a Ziploc bag to freeze. Defrost the cookie dough in the refrigerator.
Freezing Baked Cookies – Baked and decorated cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrost the cookies at room temperature – this may take 1 to 3 hours.