Grain-Free Rolled “Sugar” Cookies

Makes 18 cookies

These sensational Grain-Free Rolled “Sugar” Cookies are a perfect treat for anyone craving something sweet. Top with the accompanying Royal Icing for an ideal dessert.


  • ¼ cup softened butter
  • ¼ cup honey
  • 1 egg
  • 1¾ cups superfine almond flour
  • ¼ cup arrowroot flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon almond extract
  • 2 cups confectioners' sugar
  • 1½ tablespoons meringue powder
  • 2-4 tablespoons warm water
  • ½ teaspoon vanilla or almond extract


For the cookies

In a large mixing bowl (or the bowl of an electric stand mixer), cream together butter and honey. Add the egg and continue mixing on medium speed until light and fluffy, about 30 seconds.

In a separate bowl, combine flours, baking soda and salt and gradually add to mixer. Add almond extract and continue mixing an additional 30 seconds.

Turn dough onto a large piece of parchment paper. Wrap parchment around dough, patting it together and folding over.

Chill dough in freezer for 15 minutes.

Preheat oven to 325° F.

Remove dough from the freezer and, working quickly, roll dough into a log (about 1½ inches in diameter), and then roll in parchment, wrapping ends tightly. Freeze for an additional 15 minutes (at this point, dough may be tightly wrapped and kept frozen in a sealed container for up to one month).

Remove dough log from freezer and slice into ½-inch slices, spreading on a parchment-lined baking sheet. Immediately bake for 9 to 11 minutes, or until cookies are lightly browned and beginning to firm in middle. Let cool completely on parchment and frost as desired (see Royal Icing recipe below).

For the Royal Icing

Combine confectioners’ sugar, meringue powder, 2 tablespoons water and extract in the bowl of an electric stand mixer. Using the whisk attachment, beat at low speed for 3 to 5 minutes. Gradually increase speed to medium-high and beat an additional 3 minutes.

If needed, gradually add 1 to 2 tablespoons water to reach a thick consistency and form peaks.

Pipe from a piping bag or use a spatula to spread. Icing will set up quickly, so keep covered when not in use.

Recipe and photo by Angela Sackett, a photographer at Legacy Seven Studios and writer at and, where she shares recipes and hospitality tips.