My favorite cookie as a kid and still my favorite today is a simple sugar cookie.
These Almond Sugar Cookies are like the classic but with a touch of almond extract. They are the fastest to whip up of all the cookie recipes I’m sharing this week and are fail proof!
Instead of butter or coconut oil, I chose sustainable palm shortening for the fat in these cookies. I wanted a neutral flavored fat so that the almond flavor could shine through. I also wanted a crisp yet, slightly soft sugar cookie. Palm shortening won among the other fats I tried hands down.
When choosing palm shortening it’s important to ensure you are purchasing a brand that supports sustainable practices. If you purchase from Whole Foods, your local Co-Op or another health food type of store it’s probably a safe bet that you will find only brands that align. However, an easy way to be sure is to look for a stamp that says, “Rainforest Alliance Certified”. I am a fan of Nutiva or Spectrum.
To top these cookies I chose to dip them in a granulated erythritol monk fruit blend. However, to make them more festive you could use sprinkles or even top with a little buttercream icing.
To achieve the perfect edge and shape I used the following technique:
Use a cookie scoop to scoop the dough into your hand. Then, roll the dough gently between your hands to create a ball. Next, dip one side in granulated sweetener and place on a cookie sheet. Use the back of a glass press and flatten the cookie to about 1/4″ thickness.
The sweetener keeps the top of the cookie from sticking to the glass. If you find that it sticks just dip the bottom of the glass in granulated sweetener before pressing and flattenigh the cookie. Problem solved!
These cookies rise to the top of all the recipes I created for Christmas this year. They are easy to make, simple, and delish!
- ¾ cup palm shortening
- ¾ cup granulated golden erythritol monk fruit blend (I like Lakanto) + extra for coating
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 3 cups almond flour
- ½ tsp salt
- ½ tsp baking powder
- Line a baking sheet with parchment paper.
- In a bowl add palm shortening (you don't want the shortening melted but you do want it soft) and sweetener. Using a hand mixer mix until creamy and fluffy.
- Add eggs, vanilla extract, and almond extract. Mix until combined.
- Add almond flour, salt, and baking powder. Mix everything together.
- Put a small amount of granulated sweetener in a bowl. You can add more as needed.
- Using a cookie scoop or spoon scoop equal amounts of dough into your hand.
- Roll dough into a ball and flatten slightly. Press one side into the sweetener.
- Place on the baking sheet. Once all cookies are on the baking sheet using the back of a glass to flatten the cookies. If you find the glass is sticking to the cookies just dip the back of it in your bowl of granulated sweetener before pressing the top of the cookies.
- Bake at 350 for 11 min.
- Allow to cool on the pan slightly and then transfer to a cooling rack.
In Love, Health + Gratitude,
Katie