Star Cut-Out Cookies (Gluten-Free Recipe*)

These are fantastic! Made these for my son to decorate at preschool...they may have been better than the "real" thing! I did find I needed to use a lot of rice flour for dusting (....a LOT), but it didn't seem to affect the taste or texture. Will be making these again and again. Thanks for the gf recipes, Land O Lakes....they are the best I have found in 4 years of searching!

Very tasty. Used 1 tsp of almond extract and half a tsp of vanilla. Even with my slightly too course rice flour these came out tasty.

Very good sugar cookie recipe, held their form and easy to roll out. I however thought they were a little on the sweet size, so I will cut down on the sugar the next time I make these.
I rolled out my dough between two sheets of dusted parchment paper.

Halved the amount of vanilla and substituted the other half with Almond extract, per a recommendation in another comment. These were the best gluten-free sugar cookies I have ever tried. All my friends and family loved them, and picked them over the gluten filled ones, even though I'm the only one with Celiac's! Will definitely be making more of these!!

buttery. don't fall apart. don't eat the cookie dough, x.g.

I made these for Christmas this year and they were very good. I used Bob's Red Mill All Purpose Gluten Free flour plus I added the Xanthan Gum. The only things I would change next time would be to use almond extract instead of vanilla, and I would grind some almonds very fine (almost powder) and replace about 1/4 cup of the flour with the same amount of ground almonds.

I scaled the flour recipe back to 2 1/4cup because I don't like having left-over flour. The ratios work perfectly for the flours:
1.5 c. rice flour
.5 c. potato starch
.25 c. tapioca flour (I used arrowroot)
scant 1 t. xanthan gum.

This dough worked up well. When it was time to roll it out I tried the parchment paper idea that another commenter had and used cornstarch as my duster. That worked fine but was a pain, so I just used my hands to mash it to the thickness I wanted. I liked how they tasted when they were thinner, but then I had trouble with them keeping the cut-out shapes. So mine are a little thick, but they taste good and were fun to decorate. For frosting I melted 2-3T. butter, added some evaporated milk (maybe the same amount?) and then whisked powdered sugar in until I got a consistency I like. We just spread them with this glaze and add some sprinkles or m-n-ms, etc.

This is a wonderful recipe!! I have a son with Celiac and he loves these!!! as well as the rest of the family!!

These cookies are amazingly good! In fact, my youngest daughter prefers these to those containing gluten.

By far the best of the 3 GF sugar cookie recipes I made today! I will try to substitute in 1/4 cup of coconut flour the next time.

nice flavor, crispy texture! I wouldn't know it was GF. I used King Arthur GF flour.

I use this recipe for cut-out sugar cookies all the time! It is the best of many recipes I have tried and most requested from friends that are on gluten free diets. I highly recommend this recipe. I do use Pure Almond Extract rather than Pure Vanilla. Then I use gluten free pwdr sugar, corn syrup, almond extract and water for a glazed frosting after piping a gluten free frosting around shapes. BIG HIT with my family and friends. Can barely tell the difference between regular sugar cookies and these. That buttery flavor and almond extract, I believe is the trick.

Hoping the review will be the same for me when I make these. Will have to use egg replacement and butter flavored shortening, since my neice also has an allergin to eggs and diary as well. Can't wait to make these tomorrow!

Good. I made the dough, refrigerated for an hour, then formed into rolls to slice and bake the next day. Worked well as a refrigerator cookie.

Delicious! Please come up with more gluten free recipes!

These are the best gluten free sugar cookies I have tried (and our family has tried a lot!). I did up the sugar a little and I used brown sugar intstead of white sugar. Also, we don't use potato starch, but you can interchange all the starches: corn, tapioca, and potato. So I used 2 cups brown rice flour and 1 cup tapioca starch for the flour mixture. Yum!

These were really good! I will definitely Make them again! Tastes just like regular cutout cookies :)

Excellen recipe. I made these last year and will make them again. I actually like this gluten free cut out cookie recipe better than my old gluten-full version. These cookies stayed crisp, even after being frosted. I prefer my cookies crisp, so these were perfect for me. These cookies also have a great flavor.

The dough can be fragile when rolled out thin (to keep a good shape while cooking), so rolling between two corn starched pieces of wax paper was PERFECT! Don't be shy with the corn starch as it will absorb quickly. After you have brought it out of the refrigerator, don't fret if you see that it isn't as held together as traditional dough. Once you add a dusting of the starch and lightly knead, it will work up very similarly!

I was thrilled to find this recipe and it did
not disappoint. The cookies were buttery
delicious and had a great flaky texture, but
did not fall apart easily as some gluten-free
cookies do. We decorated them with
buttercream frosting and sprinkles. They were
a bit hit with my Celiac and non-Celiac
friends and family.

This is the first time I've made this recipe. I think the dough worked up nicely. I used Bob's Red Mill Gluten-free flour . I am making these gluten-free cookies for a shower for my new daughter-in-law to be who is gluten intolorant. They have a nice crispness and texture. I found after baking several sheets of these they keep their shape better if rolled out very thin. I used a 2" teapot cookie cutter and they turned into round balls as they cooked if they are too thick.

We have been gluten free as a family for a little over a year and last year was our first Christmas of doing all gluten free cookies. Our cut out cookies were not that good. This year I struck out to find a new recipe and stumbled on this one. It was fabulous! The cookies did not crumble. I baked them on Silpat mats which worked well. I recommend these!

I have a grand-nephew who has celiac disease. Christmas can be especially difficult with all the treats available. I have used this recipe with great results. Even my other family members couldn't tell this wasn't wheat flour.
I use this in all my holiday baking, so he won't have to worry about which kinds of cookies he can and can't have.

This was my first experience making gluten free cookies. I purchased a gluten free flour mix rather than purchase all the different flours in the recipe. Other than that, I made the recipe as written. Unlike others, I had no trouble rolling them out. However, I always use a pastry cloth and rolling pin cover that I work flour into, whenever I roll out cookies or pie crusts. I always tell people the pastry cloth and rolling pin cover were the best investments I ever made for my kitchen. ; Of course, for these cookies, I used the gluten free flour. They rolled out beautifully. I I were to make these again, I would definitely try cutting back on the butter. They just seemed way too greasy for me. Although I did not like these as well as my regular roll out sugar cookies, these were edible. My husband actually ate a lot of them and thought they were decent.

This cookie dough is easy to work with and tastes great! I have made it several times for different holidays and the whole family is surprised that a gluten free cookie can taste so much like the traditional cut out cookies they have enjoyed for years. Thank you so much for this recipe.

These were delicious cookies. I used 2 1/2 cups of a "ready made" gluten free flour. Unfortunately I left the dough in the fridge overnight, and it was as hard as a brick in the morning. I let it reach near room temp and was able to work with it. Rolling out the dough between sheets of floured wax paper was challenging and time consuming. The results though were great! The grandkids frosted and decorated them with sprinkles. They held up well with all of the handling and tasted scrumptious.

These cookies are wonderful. You'd never know they were
gluten free. I have always adored sugar cookies and to be
able to bake, decorate, or not, and then EAT, is great. The
recipe is easy, and the cookies come out sturdy, light and
buttery, not dry and crumbly. I sprinkle each cookie with
sugar before baking. Yum!

The cookies are delicious. I will be making them often. They were a big hit with my family.

These cookies are amazing! I made them for a baby shower for a friend of mine who is gluten intolerant. Everyone loved them and they disappeared quickly! It is important to let them rest on the cookie sheet (as directed) before removing them or they will crumble (learned the hard way!)

You can roll the dough between two sheets of lightly floured wax paper to make it easier. Gluten free dough can be difficult.

Being a new Celiac patient, I was excited to bake this recipe. The cookies are buttery and taste just like my family's recipe. The dough was tricky to roll w/ a rolling pin - the dough easily rips, so I ended up kneading it by hand. For a gluten-free cookie, this is flavorful and tasty!