Holiday Glow Cinnamon Drift (Print Version)

Buttery spiced cookies with almond flour and cinnamon, offering tender texture and holiday warmth.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/4 teaspoon ground ginger
06 - 1/4 teaspoon salt
07 - 1 teaspoon baking powder

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 2/3 cup powdered erythritol or monk fruit sweetener
10 - 1 large egg
11 - 1 teaspoon vanilla extract

# Step-by-step Instructions:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, salt, and baking powder until evenly distributed.
03 - Using an electric mixer or whisk, beat the softened butter and powdered erythritol until the mixture is light and fluffy.
04 - Add the egg and vanilla extract to the creamed butter mixture and blend thoroughly.
05 - Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and arrange on the prepared baking sheet. Flatten each slightly using your palm or a fork.
07 - Bake for 12 to 15 minutes, or until the edges turn golden and centers are set.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste indulgent and festive without the guilt or blood sugar spike that comes with regular holiday cookies
  • You can have them ready in under an hour, which means you actually make them instead of just thinking about it
  • The aroma while they bake fills your kitchen with that cozy holiday feeling, even if it's July
  • They stay tender for days when stored properly, making them perfect for gifting or sneaking throughout the week
02 -
  • The temperature of your butter matters more than you'd think—cold butter won't cream properly, and melted butter gives you flat, greasy cookies instead of the tender ones you're after. Soft butter is the sweet spot.
  • Don't skip the cooling time on the baking sheet. I learned this the hard way when I tried to transfer them too early and ended up with broken cookies. Five minutes might seem short, but it's the difference between cookies that hold together and ones that crumble.
  • These cookies are more delicate than their conventional counterparts, so handle them gently. They're not fragile, but they appreciate kindness.
03 -
  • Use a cookie scoop to portion your dough—it ensures every cookie is exactly the same size so they all bake evenly and finish at the same time. This small habit has changed my baking entirely.
  • Let your dough rest in the fridge for 30 minutes before baking if you have time. This firms everything up and helps them hold their shape better in the oven, creating a more uniform final product.
  • Your oven temperature might run slightly hot or cool—bake a test batch and adjust timing or temperature slightly if needed. Every oven has its own personality.

Go Back