Grain-Free Holiday Sugar Cookies Recipe

Soft, chewy, grain-free sugar cookies made with almond flour and reduced sugar—these taste just as nostalgic as the classics. Cut them into festive shapes and enjoy decorating all season long.

December is officially here, and in our house that means cookie season has begun. Baking cookies is one of our favorite holiday traditions: it’s time for cozy movie nights, warm mugs of eggnog, and wrapping presents while a batch of cookies bakes in the oven. Among the variety we make each year—from chocolate chip to my grandmother’s spritz—sugar cookies always remain the crowd favorite. They’re simple to prepare, easy to shape, and endlessly customizable for decorating.

Because several members of my family are sensitive to gluten, I developed these grain-free sugar cookies using almond flour and a touch less sugar. The result is a super-soft, chewy cookie that holds shapes well and tastes like the sugar cookies you remember. Dipping them in chocolate or decorating them with icing and sprinkles takes them over the top—chocolate really does make everything better.

These cookies are ideal for a holiday cookie swap or a family baking day. They roll and cut just like traditional sugar cookies, and decorating is half the fun—spread frosting, drizzle with white or dark chocolate, or add festive sprinkles. For our cookie swap this year I went with a silver-and-gold theme: star-shaped cookies dipped in white chocolate and topped with gold sprinkles.

To reduce calories without sacrificing flavor, I replace half the sugar with a baking stevia sweetener. I recommend keeping some sugar in the mix so the cookies brown and caramelize properly; swapping only half the sugar retains those essential baking qualities while lightening the overall sugar load.

One important tip: chill the dough before rolling. I always chill for at least one hour, and I find that overnight chilling gives the best results. Cold dough holds its shape better when cut and transfers more easily to the baking sheet. If the dough becomes too soft while rolling, pop it back in the refrigerator or the freezer briefly.

Whether you’re hosting a cookie exchange, baking with kids, or preparing thoughtful holiday gifts, these grain-free sugar cookies are a delicious and approachable option. They’re soft, flavorful, and versatile—make this recipe your go-to sugar cookie this season.

Holiday Grain-Free Sugar Cookies

Soft and chewy grain-free sugar cookies made with almond flour and reduced sugar—perfect for cutting into shapes and decorating for the holidays.

Ingredients

• 1/2 cup butter, softened to room temperature
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup sugar
• 1/4 cup baking stevia (or other granulated stevia blend)
• 1 egg
• 1 1/2 tsp vanilla extract
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• Optional for decorating: white chocolate, dark chocolate, and sprinkles

Instructions

1. Cream the butter, coconut oil, sugar, and baking stevia together in the bowl of a stand mixer (or use a hand mixer). Add the egg and vanilla and mix until combined.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. With the mixer running, slowly add the dry mixture to the creamed ingredients, a little at a time, until fully incorporated.
3. Form the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. For best results, chill overnight.
4. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Roll out the chilled dough between two sheets of parchment to about 1/4-inch thickness. Cut into shapes with cookie cutters. If the dough becomes sticky, return it to the fridge or freezer briefly to firm up.
6. Transfer cookies to the prepared baking sheets and bake 10–13 minutes, until the edges are just beginning to turn golden. Allow cookies to cool completely on a wire rack before decorating.

Nutrition (per cookie)

These grain-free sugar cookies are ideal for sharing at holiday gatherings or giving as edible gifts. They hold shapes well, are fun to decorate, and offer a lighter sugar option by using half sugar and half stevia. If you make them, I’d love to hear how they turned out—leave a comment below and tag your photos on social media so others can find inspiration. Enjoy baking and happy holidays!