Thin and Crispy Sugar Cookies (Gluten-Free)

Sugar cookies with pink icing and sprinkles, a blue linen and bowl of sugar behind them.

Thin and Crispy Sugar Cookies (Gluten-Free)

These thin and crispy sugar cookies are the perfect mix of chewy and crunchy, easy to make, gluten-free, and topped with a simple dairy-free icing or sugar sprinkles.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

1 30

Total Time 1 55

Servings Cookies

Calories 148kcal

Author Shelby Stover

Equipment

Silicone baking mat
Measuring Cups and Spoons

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!

Video

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.

Nutrition