Gluten-Free Soft Frosted Sugar Cookies are so fun to make! They have a soft, chewy center and they're topped with vanilla frosting and colorful sprinkles. This delicious cookie is a healthier spin on the storebought classic!
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Why You'll Love This Recipe
These gluten-free sugar cookies might just be my favorite cookie recipe on the blog! They're soft with crispy edges and topped with a generous amount of vanilla frosting and sprinkles.
If you're a fan of the popular Lofthouse cookies, these taste remarkably similar, but they're made with simple and healthy ingredients.
This recipe is also naturally gluten-free & dairy-free because the base of the cookies is made with almond flour, tapioca flour, and coconut oil.
And best of all, don't have to chill the dough before baking! It's a simple, easy, and delicious gluten-free sugar cookie recipe that is great for the holiday season or any special occasion!
🍴Ingredient Notes
- Coconut Sugar - For sugar, I used my favorite organic unrefined sugar – Coconut Sugar! You can also swap for Lakanto Golden Monkfruit to make them sugar-free. Any granulated sugar will work though!
- Coconut Oil - I almost always use coconut oil for my recipes because it’s a great dairy-free alternative! I have not tested this recipe with butter, but I believe it would work.
- Egg - I would not recommend swapping for an egg replacement.
- Vanilla Extract - The vanilla extract gives these cookies their flavor so it's important not to skip this ingredient.
- Flour - For this recipe I used a combination of almond flour and tapioca flour. I would not recommend swapping for anything else.
- Baking Soda & Salt
- Vanilla Frosting - My favorite dairy-free Vanilla Frosting is by the brand Miss Jones. It's made with simple, dairy-free ingredients.
- Sprinkles - Any sprinkles will work, but I love Supernatural naturally dyed sprinkles. They come in a variety of colors and shapes!
If you're curious about why you can't swap almond flour for coconut flour or almond flour and cassava flour, make sure you check out my blog posts that explain this in more detail!
I also have a post that explains the difference between blanched almond flour vs. unblanched almond flour.
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding almond flour, tapioca flour, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
Step 2: Mix Wet Ingredients
Next, add coconut sugar, melted coconut oil, egg, and vanilla extract into a large bowl. Use a whisk or hand mixer to blend until fully combined.
Step 3: Fold Together
Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed.
Step 4: Bake Cookies
Use a cookie scoop to place the dough in even amounts on a parchment paper lined baking sheet. Bake at 350 degrees for 10-12 minutes. Remove from the oven and let sit for a minute before transferring cookies to a wire rack.
Step 5: Frost Cookies
Once the cookies have cooled completely, add frosting and sprinkles.
Expert Tips
- For best results, use a finely ground almond flour for this recipe or the texture will come out grainy. My favorite almond flour brands are Bob's Red Mill and Blue Diamond.
- Do not press the cookie dough balls down on the baking sheet, they will spread as they bake.
- When the cookies come out of the oven, drop the baking tray onto the counter to help them flatten out. (By giving them a gentle slam onto the counter while warm, it will create the perfect shape.)
- Wait until the cookies have cooled to room temperature before frosting them or else it will melt and slide off.
- To prevent the cookies from sticking, I always suggest using parchment paper on the cookie sheet.
If you're looking for gluten-free Christmas cookies, check out my Soft & Chewy Molasses Cookies or my Gingerbread Cookie Bars!
How To Store Leftovers
Refrigerate
Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to a week.
Freeze
If you want to double the recipe, store leftovers in an airtight container in the freezer for up to 3 months!
You can also freeze cookie dough balls on a cookie sheet and once frozen, store in an airtight container in the freezer. This is great for baking smaller batches of cookies!
More Gluten-Free Cookies!
After you make these Gluten-Free Soft Frosted Sugar Cookies, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten-Free Soft Frosted Sugar Cookies
Equipment
- Baking Sheet
- Spatula
- Whisk
Ingredients
Wet Ingredients
- ½ Cup Coconut Sugar
- ¼ Cup Coconut Oil, Melted
- 1 Egg
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1+½ Cups Almond Flour
- ⅓ Cup Tapioca Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Frosting & Sprinkles
- Dairy-Free Vanilla Frosting I used Miss Jones dairy-free frosting.
- Naturally Dyed Sprinkles My favorite sprinkle brand is Supernatural!
Instructions
- Start by adding almond flour, tapioca flour, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
- Next, add coconut sugar, melted coconut oil, egg, and vanilla extract into a bowl. Whisk together until fully combined.
- Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed.
- Use a cookie scoop to place the dough in even amounts on a parchment paper lined baking sheet. Bake at 350 degrees for 10-12 minutes. Remove from the oven and let cool for a minute before transferring cookies to a metal cooling rack.
- Once the cookies have cooled completely, add frosting and sprinkles.
Notes
Expert Tips
- For best results, use a finely ground almond flour for this recipe or the texture will come out grainy. My favorite almond flour brands are Bob's Red Mill and Blue Diamond.
- Do not press the cookie dough balls down on the baking sheet, they will spread as they bake.
- When the cookies come out of the oven, drop the baking tray onto the counter to help them flatten out. (By giving them a gentle slam onto the counter while warm, it will create the perfect shape.)
- Wait until the cookies have cooled to room temperature before frosting them or else it will melt and slide off.
- To prevent the cookies from sticking, I always suggest using parchment paper on the cookie sheet.
Nutrition
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