By Jon Doe
These almond flour sugar cookies are soft, chewy with a very *slight* crisp on the edges. They’re so easy to make (just one bowl!), and topped off with a simple dairy free icing. They’re naturally gluten free and perfect for any occasion!
Combine room temperature butter and sugar, cream for 30 seconds. Beat in egg and vanilla. Add remaining ingredients and mix with a wooden spoon or spatula. Chill dough in the fridge for 2-24 hours.
Preheat oven to 350°F. Roll out chilled dough on parchment paper, cut with a cookie cutter, and transfer to a baking sheet. Bake for 9-12 minutes. Watch for slight golden edges.
For icing, beat room temperature butter, add powdered sugar, vanilla, and milk until creamy. Adjust consistency with milk or sugar. Once cookies cool, frost, sprinkle, and enjoy!
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