The Best No-Chill Gluten-Free Almond Flour Sugar Cookies: Soft, Chewy, and Easy!

Prepare to fall in love with these incredibly soft, delightfully thick, and perfectly chewy Almond Flour Sugar Cookies! This recipe simplifies baking, requiring just 8 basic ingredients and absolutely no chilling time for the dough. That’s right – you can whip up a batch of these gluten-free beauties in under 30 minutes, making them an ideal treat for spontaneous baking sessions or busy schedules. Designed as a ‘drop’ style cookie, there’s no need for tedious rolling or cutting; simply scoop, roll in sugar, and bake. Whether you prefer them plain, adorned with colorful sprinkles, or generously slathered with your favorite frosting, these versatile cookies are perfect for any celebration or a simple everyday indulgence. Plus, being naturally gluten-free, they’re a fantastic option for everyone to enjoy!

When I embarked on the journey to create the ultimate sugar cookie recipe, I had a very specific vision in mind. My primary goal was to achieve an unparalleled taste and texture combination: a cookie that was undeniably soft, wonderfully buttery, and perfectly sweet, all while boasting a pleasant puffiness and those irresistible crackly tops. Beyond the sensory experience, I also needed the recipe to be quick and incredibly easy to execute. After numerous delightful experiments, I can confidently say: mission accomplished!

Sugar cookies with sprinkles arranged on a pink surface. These are delicious gluten-free almond flour sugar cookies, perfect for any occasion.

The magic behind their exquisite texture lies in the star ingredients. Fine blanched almond flour is the secret to keeping these cookies incredibly soft and wonderfully chewy, giving them a rich, tender crumb that melts in your mouth. Meanwhile, a touch of cornstarch plays a crucial role in maintaining their signature thick, puffy shape, preventing them from spreading too much during baking. And for that quintessential sugar cookie sparkle and delightful crackle? A simple roll in granulated sugar before baking does the trick, creating a beautiful, inviting finish that’s almost as good as the taste itself.

But truly, the best part about this recipe is its sheer simplicity. You’ll only need 8 common ingredients that you likely already have in your pantry. Forget about waiting around, because there’s zero chilling time required for the dough. This means less time prepping and more time enjoying warm, freshly baked cookies straight from the oven. They bake up incredibly fast, making them an instant crowd-pleaser and your new go-to recipe for delicious, homemade treats.

What makes these almond flour sugar cookies so good?
Ingredients and substitutions
How to make drop style sugar cookies with almond flour
Recipe variations
Measuring ingredients
Storage and freezing tips
Key recipe tips
Recipe FAQs
More almond flour cookie recipes

What Makes These Almond Flour Sugar Cookies So Good?

These almond flour sugar cookies aren’t just good; they’re truly exceptional. Here’s why they stand out as a must-try recipe:

No Chill. Say goodbye to long waits! There’s absolutely no need to chill this cookie dough, which means you can go from craving to biting into a warm, freshly baked cookie in just about 30 minutes. This is a game-changer for spontaneous baking or when you need a quick dessert.
Drop Style. Enjoy effortless baking with these drop-style cookies. There’s no fussy rolling out of dough or intricate cookie cutter shapes to contend with. All you need is a simple cookie scoop to portion the dough, saving you precious time and effort in the kitchen.
Soft, Thick, and Chewy. This recipe delivers the quintessential sugar cookie texture. Each bite offers a perfect balance of softness that melts in your mouth, a satisfying thickness that makes them feel substantial, and a delightful chewiness that keeps you coming back for more.
Gluten-Free. For those with gluten sensitivities or simply looking for a delicious alternative, these cookies are a dream come true. Crafted with almond flour and a touch of cornstarch, they are naturally gluten-free without sacrificing flavor or texture, making them accessible to a wider audience.
Versatile Variations. These cookies are a blank canvas for your creativity. While delicious on their own, they’re incredibly adaptable. Easily customize them for any holiday or mood by mixing in colorful sprinkles, or by topping them with a rich, creamy frosting for an extra touch of indulgence and elegance.

Essential Ingredients and Smart Substitutions

Crafting these amazing almond flour sugar cookies starts with a handful of quality ingredients. Below, you’ll find a brief overview of the key components and some helpful notes on potential substitutions to ensure your baking success. For precise measurements and the full ingredient list, please refer to the comprehensive recipe card located at the end of this post.

Ingredients to make almond flour sugar cookies arranged in individual bowls, including almond flour, sugar, butter, and cornstarch.

Almond Flour – For the best results in baking, especially for these sugar cookies, I highly recommend using fine blanched almond flour. This type of almond flour is made from blanched almonds (meaning the skins have been removed) and ground to a very fine consistency, resulting in a lighter color and a smoother texture in your baked goods. Avoid using almond meal, which is coarser and includes the skins, as it can yield a denser, oilier cookie with a speckled appearance.
Cornstarch – This unassuming ingredient is absolutely crucial for achieving the desired soft and thick texture in these cookies. Just one tablespoon of cornstarch works wonders, helping to create a tender middle and, more importantly, preventing the cookies from spreading too thinly during baking. It provides that perfect structural integrity without altering the flavor, ensuring a delightful bite every time.
Butter – Room temperature unsalted butter is a non-negotiable for this recipe. Butter that is properly softened (but not melted!) creams effortlessly with the sugar, incorporating air into the mixture which is vital for the cookies’ light and airy texture. I always opt for unsalted butter in baking to have full control over the salt content of the final product. If using salted butter, reduce the added salt in the recipe by half.
Sugar – Granulated sugar is the go-to choice for these sugar cookies, providing that classic sweet flavor and contributing to their delicate structure. You’ll need a quantity for the cookie dough itself, and an additional amount specifically for rolling the cookie dough balls. This external layer of sugar is key to creating those beautiful, sparkly, and lightly crackly tops that are a hallmark of a great sugar cookie.
Sprinkles – While not featured in every image, sprinkles are a fantastic optional addition that can transform these simple cookies into festive treats. I’ve successfully tested this recipe with both jimmies (rod-shaped) and nonpareils (tiny balls). If you’re committed to keeping these cookies strictly gluten-free, be sure to double-check that your chosen sprinkles are also certified gluten-free, as some brands may contain wheat-based ingredients.
Egg and Vanilla Extract – These act as binders and flavor enhancers. Ensure your egg is also at room temperature for better emulsification with the butter and sugar, leading to a smoother, more uniform dough. Good quality vanilla extract will significantly boost the cookie’s overall flavor profile.
Baking Soda and Salt – Baking soda provides the necessary lift and contributes to the soft texture. Salt balances the sweetness and enhances all the other flavors, making the cookies taste richer and more complex.

How to Make Drop Style Sugar Cookies with Almond Flour

Creating these delightful almond flour sugar cookies is a straightforward process, designed for simplicity and speed. Follow these easy steps, accompanied by photos for clear guidance. For even more detailed instructions and exact measurements, remember to consult the recipe card at the very end of this post.

Dry ingredients including almond flour, cornstarch, baking soda, and salt whisked together with a small whisk in a white bowl. — **Step 1:** In a medium bowl, thoroughly whisk together the almond flour, cornstarch, baking soda, and salt. This ensures all dry ingredients are evenly distributed, leading to uniform baking.

Granulated sugar and softened unsalted butter creamed together in a mixing bowl with egg and vanilla extract waiting nearby. — **Step 2:** In a separate, larger mixing bowl, cream together the room-temperature butter and granulated sugar using an electric mixer. Continue beating for a few minutes until the mixture is light, fluffy, and pale, scraping down the sides of the bowl as needed to ensure everything is well combined.

Wet mixture of butter, sugar, egg, and vanilla extract beaten together until fully combined and smooth in a large white bowl. — **Step 3:** Once the butter and sugar are perfectly creamed, add the large egg and the vanilla extract to the mixture. Beat on medium speed until these wet ingredients are fully incorporated, creating a smooth and homogenous base for your cookie dough.

Cookie dough fully mixed together, showing a soft, cohesive texture in the mixing bowl. — **Step 4:** Reduce your mixer speed to low. Gradually add the whisked dry ingredients to the wet mixture, mixing only until they are just combined. Overmixing can lead to tough cookies, so stop as soon as no streaks of flour are visible. If you’re adding sprinkles, gently fold them in by hand after the dry ingredients are incorporated.

A perfectly portioned cookie dough ball rolled in granulated sugar, ready for baking. — **Step 5:** Using a 1.5 tablespoon cookie scoop, portion out the cookie dough precisely. Gently roll each portion into a smooth ball between your palms, then roll it generously in the reserved granulated sugar to coat it completely. This sugar coating contributes to the cookies’ beautiful crackly top and sweet crunch.

Multiple cookie dough balls, rolled in sugar, arranged neatly on a parchment paper lined baking sheet, spaced for even baking. — **Step 6:** Arrange the sugar-coated cookie dough balls on your parchment-lined baking sheet, ensuring they are spaced approximately 2-3 inches apart. This spacing is vital to prevent them from merging during baking. Typically, 8 cookies fit comfortably on a standard baking sheet.

Freshly baked sugar cookies on a baking sheet, showing their puffy shape and crackled tops, with slightly browned edges. — **Step 7:** Bake the cookies in your preheated oven at 350°F (175°C) for 9-11 minutes. They are ready when they appear set, beautifully puffed up, exhibit crackly tops, and have just begun to brown lightly around the edges. Remember, they might still look slightly underbaked in the center, which is perfect for maintaining their soft, chewy texture.

Warm almond flour sugar cookies cooling on a wire rack after being removed from the baking sheet. — **Step 8:** Once baked, allow the cookies to cool on the hot baking pan for a full 10 minutes. This crucial resting period allows them to firm up without breaking. After 10 minutes, carefully transfer them to a wire rack to cool completely, ensuring they achieve their ideal texture.

Exciting Recipe Variations for Your Sugar Cookies

While these almond flour sugar cookies are utterly delicious on their own, they are also incredibly versatile, making them perfect for customization. Here are a couple of popular ways to adapt this recipe to suit your taste or occasion:

Add Sprinkles: To infuse a pop of color and a touch of festive fun, you can incorporate sprinkles directly into the cookie dough. Gently fold in about 2 tablespoons of your favorite sprinkles after the dry ingredients have been mixed in (Step 5 of the instructions). It’s important not to exceed this amount, as adding too many sprinkles can sometimes cause the cookies to spread more than desired or even develop a slightly greasy texture. Choose gluten-free sprinkles to keep the entire batch safe for those with sensitivities.

Add Frosting: Once your sugar cookies have cooled completely, they become the perfect canvas for a luscious layer of frosting. Feel free to top them with your preferred buttercream, cream cheese frosting, or glaze. For an extra special touch, we absolutely adore pairing these cookies with the homemade strawberry buttercream frosting that I often use for my delightful almond flour strawberry cake recipe. The vibrant flavor and creamy texture of the strawberry buttercream complement the tender sugar cookies beautifully, making them an irresistible treat.

Accurate Measuring: The Key to Baking Success

In baking, precision is paramount, and measuring ingredients accurately is fundamental to achieving consistent and delicious results. For your convenience, traditional US cup measurements are thoughtfully included in the recipe card for this recipe. However, to truly ensure greater accuracy – which can significantly impact the final texture and outcome of your baked goods – I highly recommend utilizing a kitchen scale. When you see measurements in grams (g), this indicates that you should weigh your ingredients using a digital kitchen scale for the most precise results. Similarly, for liquid ingredients measured in milliliters (ml), a liquid measuring cup will provide the best accuracy. For smaller quantities of ingredients, such as baking soda, salt, or extracts, standard teaspoons and tablespoons are perfectly suitable and reliable.

A note on almond flour: If you are using cup measurements for your almond flour and do not have a kitchen scale, always employ the “spoon and level” method. This involves lightly spooning the almond flour into your measuring cup until it’s overflowing, then using a straight edge (like the back of a knife) to level off the excess without compacting the flour. Scooping directly with the measuring cup can pack too much flour, altering the delicate balance of the recipe and potentially leading to dry or crumbly cookies.

Storage and Freezing Tips for Freshness

Ensuring your delicious almond flour sugar cookies stay fresh and enjoyable for as long as possible is simple with these storage and freezing guidelines:

Storage: One of the wonderful qualities of almond flour is its ability to keep baked goods incredibly soft and moist. To maximize their freshness and maintain their tender texture, I highly recommend storing these cookies in an airtight container in the refrigerator. When stored this way, they will remain wonderfully fresh and delicious for 5-7 days. As an added bonus, chilling these cookies often enhances their chewiness, creating an even more satisfying treat! While you can store them at room temperature for a couple of days, refrigeration is preferred for extended freshness. If you choose to frost your cookies, the storage method might also depend on the type of frosting you use; many frostings, especially those with dairy, require refrigeration.

Freezing: These almond flour sugar cookies freeze beautifully, allowing you to enjoy them at a later date. Once your cookies have completely cooled to room temperature, arrange them in a single layer in a freezer-safe airtight container. For larger batches, you can layer them between sheets of parchment paper to prevent sticking. Properly frozen, these cookies will maintain their quality and flavor for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them slightly in the oven for that freshly baked feel.

A delicious almond flour sugar cookie with a bite taken out of it, revealing its soft and chewy texture.

Key Recipe Tips for Perfect Almond Flour Sugar Cookies

Achieving the perfect batch of these gluten-free almond flour sugar cookies is simple, especially when you keep a few essential tips in mind. These insights will help you navigate the baking process with confidence and ensure your cookies turn out beautifully every time:

If your dough feels a little too soft and sticky to roll, don’t panic! This can sometimes happen if your butter was slightly warmer than ideal. The easy fix is to simply chill the dough in the refrigerator for about 30 minutes. This will firm it up, making it much easier to handle and roll into perfect balls.
For that coveted soft, thick, and chewy texture, it is always better to slightly underbake your cookies rather than overbaking them. Cookies continue to cook slightly from residual heat once removed from the oven. If you do happen to overbake them, don’t worry, they will still be delicious! They might just turn out a bit thinner, with a chewier texture throughout and crispier edges, which some people actually prefer.
Oven temperatures can vary significantly from one appliance to another. To ensure your cookies bake perfectly without burning, start checking on them around the 9-minute mark. Look for the edges to be lightly golden and the tops to appear set and slightly crackled. Adjust baking time as needed for your specific oven.
It’s crucial to let the cookies cool on the baking pan for at least 10 minutes after removing them from the oven. Almond flour cookies, due to their unique composition, often need this extra time to firm up and fully set before being transferred to a wire rack. Trying to move them too soon can cause them to break or fall apart.
If you’re measuring ingredients by volume (cups) and don’t have a kitchen scale, particularly for the almond flour, always use the spoon and level method. Spoon the flour into your measuring cup until it overflows, then gently level it off with the back of a knife. This prevents compacting the flour, which can lead to using too much and subsequently throwing off the cookie’s delicate texture, making them dry or dense.
Always ensure your butter and egg are at room temperature. This is vital for the creaming process, allowing the butter and sugar to aerate properly, which contributes to the cookies’ light and fluffy texture. Cold ingredients won’t emulsify correctly, resulting in a denser dough.

Recipe FAQs for Almond Flour Sugar Cookies

Here are answers to some of the most common questions about making these delectable almond flour sugar cookies:

Do you need to chill the cookie dough for this recipe?

No, that’s one of the best features of this recipe – it’s designed to be a no-chill sugar cookie! You can mix the dough and bake immediately. The only circumstance I would recommend chilling the dough is if it feels exceptionally soft or sticky, making it difficult to roll into balls. This usually happens if your butter was a bit too warm when you started. In that case, a quick 30-minute chill in the refrigerator will firm it up perfectly for easy handling.

Why did my sugar cookies spread so much while baking?

Several factors can contribute to sugar cookies spreading more than desired. One common culprit is butter that was too warm or even partially melted when it was creamed with the sugar. Over-creaming butter and sugar can also incorporate too much air, leading to excessive spreading. Another reason could be leaving the cookie dough at room temperature for too long, especially in a warm kitchen, before baking. Additionally, cookies will naturally spread more the longer they are baked past their ideal doneness. These cookies are ready when they look beautifully puffed up, exhibit those lovely crackled tops, and are just beginning to brown around the bottom edges. The inclusion of cornstarch in this recipe is specifically to help minimize spreading, so I strongly advise against omitting it for the best results.

Can I use regular all-purpose flour instead of almond flour?

This recipe is specifically developed for almond flour, and substituting with all-purpose flour (even gluten-free blends) will significantly change the texture and likely the liquid ratios. Almond flour is denser and absorbs moisture differently than wheat flour. While you can search for similar recipes designed for all-purpose flour, I do not recommend a direct 1:1 substitution with this particular recipe if you want to achieve the desired soft, thick, and chewy results as intended.

A plate of almond flour sugar cookies, some with sprinkles, arranged on a pink surface with one cookie having a bite taken out.

Explore More Delicious Almond Flour Cookie Recipes

If you’ve enjoyed these fantastic almond flour sugar cookies, you’re in for a treat! The versatility of almond flour extends to a wide array of other incredible cookie recipes, each offering its own unique flavor and texture profile. Dive into these other gluten-free delights and expand your baking repertoire:

Almond Flour Snickerdoodles: Classic cinnamon-sugar goodness with a gluten-free twist.
Almond Flour Monster Cookies: Packed with oats, chocolate chips, and candy-coated chocolates for a truly monstrously good cookie.
Almond Flour Cookie Butter Cookies: A unique and delicious fusion of chocolate chip cookies with the irresistible flavor of cookie butter.
Almond Flour Peanut Butter Blossoms: The beloved peanut butter and chocolate classic, made with almond flour for a gluten-free indulgence.
Almond Flour Chocolate Chip Cookie Cake: Turn your favorite cookie into a celebratory cake with this easy recipe.

We absolutely love hearing from you! If you decide to make this delightful almond flour sugar cookie recipe, please share your thoughts and experiences in the comments section below. Your feedback and ratings help others discover and enjoy these wonderful treats too!

HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

No Chill Gluten-Free Almond Flour Sugar Cookies (8 Ingredients!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews

Author: Leanne
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Yield: 16 cookies
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free

Print Recipe

Description

These soft, thick, and wonderfully chewy gluten-free drop-style Almond Flour Sugar Cookies are incredibly quick and easy to make. Featuring just 8 simple ingredients and requiring absolutely no chilling time, they’re perfect for any occasion when you crave a delicious homemade treat!

Ingredients

2 cups (208g) fine blanched almond flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (110g) granulated sugar, plus 3 tablespoons for rolling
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons sprinkles (optional)

Cook Mode

Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper. This prevents sticking and makes cleanup a breeze.
In a medium-sized mixing bowl, combine the almond flour, cornstarch, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are evenly distributed, ensuring a consistent texture in your cookies.
In a separate, larger mixing bowl, use an electric mixer to cream together the room-temperature unsalted butter and granulated sugar. Beat for about 2-3 minutes, stopping occasionally to scrape down the sides of the bowl, until the mixture is light, fluffy, and pale in color.
Add the large room-temperature egg and the vanilla extract to the creamed mixture. Continue to beat until these wet ingredients are fully combined and the mixture is smooth.
Reduce the mixer speed to low. Gradually add the whisked dry ingredients into the wet mixture, mixing only until they are just combined and no streaks of flour remain. Be careful not to overmix the dough.
If you are using sprinkles, gently fold them into the cookie dough by hand at this stage, ensuring they are evenly distributed without overworking the dough.
Pour the remaining 3 tablespoons of granulated sugar into a small, shallow bowl; this will be used for rolling the cookie dough balls.
Using a 1.5 tablespoon cookie scoop, portion out the cookie dough. Roll each portion into a smooth ball between your palms, then roll it in the small bowl of granulated sugar to coat it completely.
Arrange the sugar-coated cookie dough balls on your prepared baking sheet, ensuring they are spaced about 2-3 inches apart to allow for even spreading. I typically bake about 8 cookies per pan to prevent overcrowding.
Bake in the preheated oven for 9-11 minutes, or until the cookies appear puffed up, have visible crackles on top, and are just starting to turn a light golden brown around the bottom edges. They might still seem slightly soft in the middle, which is perfect for a chewy texture.
Once baked, remove the cookies from the oven and let them cool on the hot baking pan for 10 minutes. This critical step allows them to firm up before being moved.
After 10 minutes, carefully transfer the cookies to a wire rack to cool completely. Repeat the baking process with any remaining cookie dough until all cookies are baked.

Notes

If your dough feels a little too soft and sticky to roll, just chill it for 30 minutes before rolling into balls. This can happen if your butter was too warm, and chilling will firm up the dough for easier handling.
For soft, thick and chewy cookies, it’s better to underbake than over bake. Aim for barely set centers. If you do end up over baking them, that’s okay. They’ll just be thinner, with a chewier texture and crispy edges.
Ovens often vary in terms of temperature so start checking on the cookies at around 9 minutes. Adjust your baking time as needed for your specific oven.
Let the cookies cool on the pan for at least 10 minutes. Almond flour cookies often need this time to cool and firm up properly before being moved to a wire rack.
If you don’t have a kitchen scale to weigh your ingredients, make sure you use the spoon and level method for your almond flour. (This will ensure you don’t use too much of it in the cookies, which will throw off the texture and make them dry).
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe, including tips on ingredients, storage, and variations.

8 Ingredient No Chill Gluten-Free Almond Flour Sugar Cookies