Christmas baking often brings to mind trays of crunchy gingerbread men, crackly spice cookies, and elaborately decorated sugar cookies. But every year, there is always that one irresistible recipe that captures the heart of all soft-cookie lovers—and today, this is it.
These Soft Cinnamon Christmas Cookies melt as soon as they touch your tongue: warm spices, delicate buttery sweetness, and a tender crumb that feels almost like a tiny holiday cloud.
What makes this recipe even more magical is its flexibility. Whether you follow a gluten-free lifestyle, need a flourless option, or want a keto-friendly cookie with minimal carbs, this recipe has you covered. No complicated ingredients, no special equipment, no long steps. Just pure Christmas comfort in less than 10 minutes of prep time.
As the cookies bake, your kitchen fills with the unmistakable scent of cinnamon and ginger—the smell of cozy winter evenings, fairy lights, and festive memories. And while traditional holiday cookies often rely on wheat flour and sugar, these little delights skip both without sacrificing flavor or texture. Almond flour makes them incredibly tender, the spices give them warmth and depth, and the butter keeps them rich enough to feel indulgent but not heavy.
If you’re a soft-cookie lover (and since you’re here, you probably are!), these are about to become your new December obsession.
Soft Flourless Cinnamon Cookies Recipe (Naturally Gluten-Free + Keto Option)
What are the ingredients of Soft Cinnamon Cookies?
Dry Ingredients:
- 120 g almond flour, very fine (1 cup – 3.5 oz) — Tip: If you can’t find extra-fine almond flour, pulse whole almonds in a food processor until powdery.
- 1 tablespoon tapioca flour (1 tbsp) — For keto: Tapioca flour is used to thicken, but replace with 1 teaspoon xanthan gum for keto version.
- 1/2 teaspoon baking powder (1/2 tsp)
- 1/4 teaspoon salt (1/4 tsp)
- 1 teaspoon ground cinnamon (1 tsp)
- 1/2 teaspoon ginger powder (1/2 tsp)
Wet Ingredients:
- 120 g softened butter (1/2 cup – 4.2 oz)
- 150 g granulated sugar (3/4 cup) OR 200 g granulated erythritol for keto version (1 cup)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract (1 tsp)
Pro Tips: For KETO cinnamon cookies, add extra cinnamon or vanilla to balance erythritol’s cooling effect.
How to Make Soft Cinnamon Cookies
These cookies are very simple to make and take a total of 10 minutes. However, this time is extended by the fact that the dough needs to chill in the refrigerator for about 30 minutes before handling.
Preheat your oven to 180 °C (350 °F) and line a large baking tray with parchment paper. In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, salt, cinnamon, and ginger. In a separate bowl, beat the softened butter and erythritol with an electric mixer until the mixture becomes light, creamy, and fluffy. Add the egg and vanilla extract, mixing thoroughly and scraping down the sides of the bowl as needed to ensure everything is well combined.
Gently fold the dry ingredients into the wet mixture until a smooth dough forms. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. This step helps the cookies maintain their shape while baking and ensures a soft, tender texture.
Once chilled, roll the dough into balls approximately 3 cm (1.2 inches) in diameter and place them on the prepared baking tray, leaving about 4 cm (1.5 inches) of space between each cookie. Depending on the size of your tray, you may need to bake in multiple batches. Bake for 12 minutes, until the cookies are slightly puffed and soft in the center. Let them cool on the tray for a few minutes before transferring to a wire rack or serving. If baking multiple batches, allow the cookies to cool by sliding the parchment paper onto a flat surface, then re-line the tray with fresh parchment for the next batch.
And just like that, your soft, aromatic cinnamon cookies are ready to enjoy!
How to Store the Soft Cinnamon Christmas Cookies
These cookies store beautifully thanks to the almond flour and butter base.
- At room temperature: keep in an airtight container for up to 7 days.
- In the refrigerator: store for 10–12 days. They become slightly firmer but remain delicious.
- In the freezer: freeze baked cookies for up to 3 months, separating layers with parchment paper. Thaw at room temperature for 15 minutes.
- Freeze the dough: shape into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen by adding 1 extra minute to the baking time.
Low-carb Cinnamon Cookies Tips and Tricks
Never skip chilling the dough — Chilling is essential for achieving the soft, rounded cookie shape. It allows the butter to firm up, prevents excessive spreading, and lets the almond flour fully hydrate for a tender crumb.
Use ultra-fine almond flour — Fine almond flour blends seamlessly into the dough for soft, delicate cookies. Coarser almond meal can make cookies dense or gritty. Pulse blanched almonds if needed, but stop before it turns to almond butter.
Cream the butter properly — Creaming butter and sweetener incorporates air for a light, soft texture. The mixture should be pale and fluffy. Under-creaming leads to dense, heavy cookies.
Get the Ingredients for These Cookies from My Amazon Shop
Make baking these soft, melt-in-your-mouth cinnamon cookies even easier by getting all the essential ingredients from my carefully selected Amazon store. I’ve chosen the highest-quality products to guarantee perfect results every time:
- Fine Almond Flour – Achieve that ultra-soft, tender texture every single time. No gritty bites, just perfectly smooth cookies.
- Tapioca Flour – Ideal for the classic version of the recipe, helping your cookies hold their shape while staying soft.
- Xanthan gum – For keto version, to replace tapioca flour.
- Granulated Erythritol – The perfect low-carb sweetener for the keto-friendly version, giving you all the sweetness without the sugar.
- Pure Vanilla Extract – Adds rich depth and warmth to the flavor, making every bite truly irresistible.
The Softest Cinnamon Cookies for Christmas (Gluten-Free, Flourless & Keto-Friendly Options!)
Ingredients
- 120 g almond flour very fine
- 1 tablespoon tapioca flour or 1 teaspoon xanthan gum for keto version
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger powder
- 120 g softened butter
- 150 g granulated sugar 200 g granulated erythritol for keto version
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Method
- Preheat your oven to 180 °C (350 °F) and line a large baking tray with parchment paper.
- In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, salt, cinnamon, and ginger.
- In a separate large bowl, beat the softened butter and erythritol with an electric mixer until the mixture becomes light, creamy, and fluffy.
- Add the egg and vanilla extract, mixing thoroughly and scraping down the sides of the bowl as needed to ensure everything is well combined.
- Gently fold the dry ingredients into the wet mixture until a smooth dough forms.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
- Once chilled, roll the dough into balls approximately 3 cm (1.2 inches) in diameter and place them on the prepared baking tray, leaving about 4 cm (1.5 inches) of space between each cookie. Depending on the size of your tray, you may need to bake in multiple batches.
- Bake for 12 minutes, until the cookies are slightly puffed and soft in the center. Let them cool on the tray for a few minutes before transferring to a wire rack or serving. If baking multiple batches, allow the cookies to cool by sliding the parchment paper onto a flat surface, then re-line the tray with fresh parchment for the next batch.
- And just like that, your soft, aromatic cinnamon cookies are ready to enjoy!
