These Crispy Sugar Cookies are everything you didn’t know you were missing; delicately thin, sweet, and with that perfect crunch in each bite. Whether you're baking for a holiday, a special occasion, or just craving something nutty, this is your new go-to.
"Very light, nutty, sweet, and subtly spiced- can't wait to make them again on the Holidays." -Kathy
A Quick Look At The Recipe
- ⏲️Ready In: 1 hour 55 minutes
- 👪Serves: 10
- 🍽 Calories and Protein: 148 kcals and 2 grams of protein
- 📋 Main Ingredients: Oat flour, hazelnuts, cane sugar, arrowroot powder, coconut oil, honey, maple syrup, vanilla extract
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: Simple to make, with a crisp, sugary texture, they're perfect for gifting around the holidays!
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These thin and crispy sugar cookies have that irresistible snap you can hear and feel with every bite. Great for when you're craving something sweet but not overly soft or cakey. I’ve served them at everything from birthday parties to midweek coffee chats, and they always disappear fast. If you're looking for more cookie perfection, try these almond flour thumbprint cookies, 3-ingredient protein cookies, or my go-to flourless peanut butter and jam cookies, which are a kiddo favorite.
What makes these crunchy sugar cookies extra special is how customizable they are. Leave them plain with a sprinkle of sugar, top them with my easy dairy-free sugar cookie icing, or even smear them with protein frosting. They're a fun baking project with kids and a great way to round out a holiday dessert table.
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💭Why You'll Love This Recipe
Allergy-friendly: The cookie recipe is hazelnut-based, so naturally dairy-free and gluten-free.
Easy to make: As far as sugar cookies go, these thin ones are pretty easy. The hardest part is waiting for them to chill.
Versatile: Enjoy them as-is, sprinkled with sugar on top, or dress them up with dairy-free icing. This crunchy sugar cookie recipe is easy to vary.
Ingredients and Substitutions
Though you'll need your regular gluten-free pantry staples for this sugar cookie recipe, it also has a unique twist!
- Hazelnuts: Naturally gluten-free, you can control the texture of the sugar cookies based on how much or little you grind the hazelnuts.
- Oat flour: To ensure the cookies are gluten-free, grab gluten-free oats and grind them into flour yourself.
- Cane sugar: Used to sweeten and sprinkle the tops. I personally like a super fine cane sugar over thick granulated sugar, especially for sprinkling on top. However, know that coconut palm or even regular sugar will work fine.
- Arrowroot powder: Because these crunchy sugar cookies are egg-free, the arrowroot helps absorb the liquid and keep them together. Cornstarch should be able to be used in its place.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Extra nutty: Add some almond extract to the cookie dough before you chill it for some extra nutty flavor. This works nicely in a carrot mug cake too. Of course, you can try a different kind of nut as well.
Toppings: Typically, I just sprinkle some extra cane sugar on top of our sugar cookies. However, frosting them with dairy-free cream cheese frosting and sprinkling on sprinkles makes them extra indulgent.
Cinnamon: Adding cinnamon gives a whole new warmth to the thin sugar cookies and makes them pair perfectly with a dairy-free maple cinnamon latte.
How To Make Crispy Sugar Cookies
Step 1: Pour wet into dry and mix until combined. Let it sit for 2-3 minutes to let the arrowroot absorb.
Step 2: Place the cookie dough into plastic wrap and squeeze the batter into a ball. Pop into the fridge for one hour.
Step 3: Once removed from the fridge, roll the cookie dough between sheets of parchment paper and, using cookie cutters, cut out the shapes.
Step 4: Sprinkle some cane sugar on top of the cookies.
Step 5: Move the shapes onto a lined baking sheet (or the best ceramic baking sheet) and bake for 13-15 minutes at 325 degrees Fahrenheit.
Expert Tips
These sugar cookies come out thin, crispy, and deliciously crunchy. They pair perfectly with a gluten-free gingerbread house or paleo hot chocolate.
For chunkier texture, leave the hazelnuts slightly coarse. If you prefer smooth cookies, grind them into a fine powder.
The dough is delicate, so roll gently and press it back together when re-cutting.
Use a thin spatula to transfer the cut cookies to the baking sheet without breaking them.
Let cookies cool completely on the tray after baking; this helps them crisp up and prevents the icing from melting.
They might not look done when you take them out of the oven, but they firm and crisp up while cooling.
How To Ice The Cookies
In an effort to keep these sugar cookies healthy, I simply sprinkle a bit of extra sugar on top to give them some texture. However, you can frost them with a classic royal icing or use the healthy, dairy-free sugar cookie icing below.
- 5 tbs coconut milk powder
- 2 tbs coconut oil (measured solid and then melted)
- 2 tbs cane sugar
First, heat the coconut oil and ensure there are no clumps in the coconut milk powder. Then, mix together all the ingredients until ultra-smooth. Finally, place the sugar cookie icing into a plastic bag, cut the corner, and pipe it on!
Crispy Sugar Cookies FAQs
Typically no. The ingredients in sugar cookies are not designed to be light and fluffy. After you use your cookie cutter and transfer the cookies to the baking tray, they will mostly stay the same shape.
Normally, you make sugar cookies crunchy by baking them longer. However, because this recipe is hazelnut-based, they're made crunchy by adding extra oil and eliminating flour.
Thin and crispy sugar cookies are best stored in an airtight container in the fridge for up to 5 days. Since they have coconut oil in them, storing them at room temperature will cause them to soften. They freeze well, as well, but make sure to store them in a container because they break so easily and need protection.
If your sugar cookies are crumbly, chances are you didn't grind the hazelnuts into flour well enough (you left too many chunks). If there are super large chunks in the mixture, they won't hold together as well.
Other Gluten-Free Desserts You'll Love
If you tried this Crispy Sugar Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Thin and Crispy Sugar Cookies (Gluten-Free)
Video
Equipment
- Silicone baking mat
Ingredients
- 1 cup hazelnuts 1.5 cup ground
- ¼ teaspoon baking powder
- 2 tablespoons oat flour store-bought, or manually ground
- 2 tablespoons cane sugar
- 1 teaspoon arrowroot powder
- 2 tablespoons coconut oil measured solid
- 1 tablespoon honey
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar for topping
Instructions
- Grind the nuts into a flour- leave some texture if you like, but not too many chunks or the cookies won't hold.
- In a large bowl, combine the ground hazelnuts, baking powder, oat flour, and arrowroot powder.
- In a smaller bowl, melt the coconut oil and whisk together the liquid ingredients.
- Pour wet into dry and mix until combined. Let sit for 2-3 minutes to let the arrowroot absorb.
- Lay a piece of plastic wrap on the counter and place the cookie dough into the center. Wrap into a ball and place in the fridge for 30-60 minutes to firm up.
- Preheat the oven to 325 degrees.
- Remove the ball from the fridge and plastic wrap. Lay the dough between two sheets of parchment paper and roll until roughly ¼ inch thick. Using cookie cutters, cut the dough into shapes and use a silicone spatula to lay the cookies onto baking sheets with parchment paper.
- The shapes are delicate so move slowly!
- Sprinkle the cane sugar on top of the cookies and bake for 13-15 minutes (13 if you like softer cookies).
- The cookies won't look done. Remove them from the oven and let sit on the baking pan for thirty minutes before removing. This gives them time to firm up.
- Ice the cookies with the sugar cookie icing and enjoy!
Notes
- Makes roughly ten sugar cookies depending on the cookie cutters.
- The majority of the ingredients for this recipe can be found in my Pantry Staples.
- Use whichever icing you enjoy, I personally use dairy-free buttercream because it's easy.
- Nutrition breakdown does not include the icing.
- Make sure to grind the hazelnuts until mostly flour, otherwise, the cookies won't hold together as well.
- The dough is extremely delicate. Take care rolling it and know you need to physically press it back together every time you need to recut.
- After you press your cutters into the though, make sure to use a very thin spatula to transfer the cookies to a sheet.
- Likewise, when they come out of the oven, let them cool on the tray completely before moving them. This is what finishes them cooking and turns them into crisp sugar cookies.
- Keep in mind, they won't look quite done coming out of the oven so be patient!
- Use shapes that aren't too complicated as the cookies do expand a bit.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Kathy says
Very light, nutty, sweet, and subtly spiced-- cant wait to make them again on the Holidays.
fitasamamabear says
Glad you liked them!