Ingredients
Cookies
- 6 tablespoons room temperature butter
- 3/4 cup granulated cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 3 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Icing
- 1/2 cup softened/room temperature butter
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a mixing bowl, cream together 6 tablespoons of room temperature butter and 3/4 cup granulated cane sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups blanched almond flour, 3 tablespoons coconut flour, 2 tablespoons tapioca starch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to ensure even distribution of leavening and salt.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet mixture, blending until a smooth dough forms. The dough should be mildly sticky but workable.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle and shape.
- Form the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into balls about 1 inch in diameter and place them spaced evenly on the baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are just lightly golden but the centers remain soft.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet before icing to prevent melting the frosting.
- Prepare the Icing: In a bowl, beat 1/2 cup softened butter with 2 cups powdered sugar until light and fluffy. Add 1 tablespoon milk and 1 teaspoon vanilla extract, mixing until smooth and spreadable.
- Ice the Cookies: Spread or pipe the vanilla icing onto each cooled cookie. Allow the icing to set before serving or storing.
Notes
- Ensure the butter is at room temperature for easier creaming and better texture.
- Chilling the dough helps the cookies hold their shape during baking.
- These cookies are naturally gluten-free, but check your powders and ingredients if strict gluten-free compliance is required.
- For a dairy-free version, substitute butter with a vegan alternative and use plant-based milk for the icing.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
