Glazed Rolled-Out Sugar Cookies + Snicker-doodle Recipe {Gluten Free + Paleo}

Much like my chocolate cupcakes that needed revised, when I originally set out to make my sugar cookies I realized they were full of white sugar… which I no longer cook with.  I needed to update another one of my recipes.

I actually decided to adapt these cookies based on my chocolate chip cookie recipe just ’cause I thought it would be easier to convert. It only took me 2 tries and 2 glazes to get them exactly perfect. And with my leftover dough I decided to make snicker-doodles, a family favorite!

If you’re wondering about the texture, they are soft in the middle, have a slight crunch on the outside, and hold their shape well. They have no aftertaste and aren’t overly chewy like some grain free recipes I’ve tried. Also, be sure to use refined coconut oil so your glaze doesn’t have a coconut taste.

When I served these to my husband and a friend who came by last night, my hubby told him the cookies were healthy and he laughed at him and said, “No they’re not!” Can’t get a better compliment than that!

Fun Baking!!! If you give them a try, let me know what you think 🙂

pin for later:

Glazed Rolled-Out Sugar Cookies + Snicker-doodle Recipe {Honey Sweetened, Grain/Dairy/Soy Free}

5 from 2 votes
Print Rate
Author: Cassidy

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  • 2 C Blanched Almond Flour Honeyville Brand
  • 1/2 C Arrowroot Flour
  • 1/4 Tsp. Baking Soda
  • 1/4 Tsp. Sea Salt
  • 1 Tbsp. Whole Psyllium Husks *NOT POWDERED* or Ground Chia {optional but results in a firmer cookie}
  • 1 Large Egg
  • 1/3 C Honey
  • 3 Tbsp. Earth Balance Butter or Refined Coconut Oil melted and cooled
  • 2 Tsp. Pure Vanilla
  • 1/4 Tsp. Lemon Juice


  • 4 Tbsp. Refined Coconut Oil softened
  • 4 Tbsp. Honey
  • Pinch of Salt
  • 2 Tsp. Pure Vanilla
  • 1/4 Tsp. Lemon Juice

Snicker-doodle Coating:



  • In a large bowl, whisk together the almond flour, arrowroot, salt, soda, and psyllium husks until well blended.
  • Stir in the remaining ingredients until well combined. Then, transfer cookie dough to a resealable baggie and place in fridge 1 hour or in freezer 20 minutes... long enough for dough to firm up so it can be rolled out.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
  • Place dough onto parchment paper. Roll until dough is 1/4 to 1/2 inch thick, working from the center. Lightly coat rolling pin with arrowroot flour if needed.
  • Coat cookie cutters in arrowroot flour (or in my case, the top of a glass!) and cut out shapes. Use a spatchula to transfer cookies to parchment-lined baking sheet.
  • Re-roll remaining dough to cut out some more cookies. If batter has softened, place back in the fridge again until firm.
  • Bake 7 - 9 minutes, or until just starting to brown.
  • Cool completely before frosting.


  • Whisk together all ingredients in a small mixing bowl until no longer lumpy. If frosting is too thin place in fridge to thicken, as coconut oil solidifies in the the fridge. Spread on cooled cookies.


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
  • In a small bowl, mix together the cinnamon and coconut palm sugar, set aside.
  • Whisk together the almond flour, arrowroot, salt, soda, and psyllium husks.
  • Add in the remaining ingredients and stir until well combined.
  • Shape cookie dough into a large tablespoon-sized ball.
  • Briefly dip dough into a small bowl of water. Roll in the cinnamon/sugar mixture and place on the lined baking sheet. Flatten cookie with the palm of your hand until it's about 1/2 inch thick. Repeat with remaining dough placing about 2 inches apart.
  • Bake 8 - 10 minutes. Cool.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Nutritional information is approximate and may vary.

Here are some my picts as I made my cookies 🙂


this post is part of Slightly Indulgent Tuesdays, Whole Food Fridays, Gluten Free Fridays, Gluten Free Wednesdays,  Allergy Free Wednesdays Real Food Friday, and Fat Tuesday


Posted December 11, 2012 by Cassidy in Cupcakes & Frostings, Desserts, Paleo / 9 Comments


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9 responses to “Glazed Rolled-Out Sugar Cookies + Snicker-doodle Recipe {Gluten Free + Paleo}

  1. Hi Cassidy,
    These cookies look & sound delicious. I love your healthy ingredients. Thanks for sharing On Real Food Fridays. Pinned & twitted.

  2. Hi There Lovely Lady,

    I have to say, I LOOOOOVED sugar cookies as a kid. Really loved them. Looking at your pictures here just made my drool all over my computer. I can’t wait to try these. They really do look fantastic and I’m just so impressed that are cane-sugar free. You are just brilliant!

    Thanks for sharing with us on AFW! And like Tessa, I will be featuring these fabulous cookies this week.

    Hugs to you,

  3. Cindy Gordon

    These look SO amazing, the glaze is what really caught my eye! YUMMO!
    We have been having such great recipes at our Gluten Free Fridays parties! I really appreciate you being part of the link up and part of the community! 🙂

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
    I hope to see you again this week!

    Cindy from

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