Gluten Free Cookies Recipe

Star Cut-Out Cookies (Gluten-Free Recipe)

Gluten free cut-out cookies! This basic cut-out cookie recipe can be decorated for any holiday or occasion.

45 min. prep time
42 cookies
89489 Ratings


1 cup sugar
1 cup Land O Lakes® Butter, softened
1 1/2 teaspoons gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1/4 teaspoon salt


Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour blend and salt; beat st low speed until well mixed. Cover; refrigerate 1 hour or until firm.

Heat oven to 350°F.

Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

Bake 8-12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely.

Recipe Tip

- Use any shape 2 1/2-inch cookie cutter, depending on the season.

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 4.5g

Cholesterol: 20mg

Sodium: 50mg

Carbohydrates: 12g

Dietary Fiber: 0g

Protein: 1g

Recipe #13778©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Could you give me the recipe with weights? I see that some people are having trouble with spreading and such. I want to make these but it would be easier to get it right the first time if I had flour weight to work with.
Test Kitchen Comment


Hi Gwen, unfortunately we do not test recipes with weights here in the Test Kitchen. However, there are some great resources available online to assist in translating recipes to weight measurements.
Posted January 28, 2016
Read all the other comments seemed I went too light on the flour. It was impossible to roll them and they spread out when baked. The taste amazing though! Comments to new bakers of this measure the flour with a heavy hand.
The look and flavor is AMAZING. I'm going to try to make them thicker next time; they're a bit delicate and I'm hoping to decorate them but worried that they wouldn't hold up under the weight of any icing. My non-gluten-free husband was "quality assurance testing" them and ate nearly half the batch!
I followed the recipe perfectly and the cookies spread out in the oven and didn't hold their shape at all. WAHHH. Any suggestions? I used the exact flour mixture shown above and I refrigerated the dough for 3 hours. I'm at a normal altitude. :/
Test Kitchen Comment


Hi Heather, sorry to hear you had some issues with the cookies spreading. It could be that you are a light flour measurer (like me) which can cause the cookies to spread. I always suggest testing one cookie in the oven before baking the whole batch - if that cookie spreads, you know you might want to add a bit more flour. Happy baking!
Posted December 21, 2015
These are excellent cookies. I made the recipe exactly as written (don't forget the xanthan gum in the flour blend!) and they were easy to handle before and after baking. I always use parchment paper when baking gluten-free cookies as they tend to be more fragile than traditional cookies. These cookies are not delicate like other GF cookies I have tried and do not get a "pasty" mouth feel as can happen with GF baking.
This is our first Christmas as a celiac family and I've already destroyed one batch of sugar cookies. This one came out perfectly though! WIth two little ones at home waiting to decorate cookies for Santa, I sincerely feel as though Christmas has been saved! Thank you!
Horrible!!!I believe the amount of butter is way too much.Followed the recipe to a T ,including the flour mix,and came out crumbly .Also,it needed quite a few hours in the fridge to harden a bit.Went with a different recipe,pretty similar,and everybody loved them.
Test Kitchen Comment


Hi Ann, sorry to hear you had some issues with this recipe. Sometimes if the dough is rolled out too thin, it can cause the cookies to be crumbly. Rolling them a bit thicker next time might help solve your problems. Hope this helps!
Posted June 09, 2015
These came out absolutely perfect. I kneaded in a bit more of the GF flour mixture before rolling out onto parchment paper. Make sure the dough is chilled thoroughly. It was quite hard upon removal from the fridge, but after a few minutes, should be able to be kneaded with a little extra GF flour. I baked mine on parchment and didn't have any trouble with them sticking. No problems with crumbling, either. Decorated and enjoyed! Tasted better and had a better texture after sitting for a day.
These were loved by everyone, gluten free or not. I split the dough in thirds,the first batch spread quite a bit and lost their shape so then I rolled them thicker than usual and they were much better. I also had to let them cool on the sheet otherwise they would break, if you use parchment you can keep on baking.
Thank you! This recipe worked very well. The cookies came out perfectly and not crumbly at all!
help!! I made the dough yesterday and when I took it out of the fridge just now to roll and bake, it is as hard as a brick!! I cannot anticipate how the cookies will turn out, but I don't think the dough will soften for a long long time! anyone else experience this?
Test Kitchen Comment


Hi Kaz, it's normal for the dough to be extremely hard after 24 hours of refrigeration. Letting it sit for about 20 minutes at room temperature should make a difference in the ease of rolling out. Hope this helps!
Posted February 13, 2015
Help! I have made these so many times I can't keep track and LOVE them;) but I think I put too much gf flour in it. What can I do?
Test Kitchen Comment


The cookies maybe drier and may tend to break apart with more flour that you need. Can you adjust the other ingredients in the recipe to add more of those to compensate for having used more flour that you meant to?
Posted December 22, 2014
Thank you to Becky Wahlund. Your suggestions helped me make two tins of gluten free cookies for my 14 year old grand daughter with celiac. The roll outs held their shape and taste very good. My first attempt was a mess so I credit your advice for the success!
I used a gourmet flour blend and 1 tsp of xanthum gum in place of flours. After cutting out the cookies I placed them on the sheets and placed them in the freezer for 5 mins. This helped to keep their shape. I left them on the cookie sheet to cool for 8 mins. before transferring to cooling racks.. This is a great recipe. The key is keeping the dough cooled!
I am baking my first batch of these right now. These are so good. I really can't tell the difference from my normal sugar cookie recipe that is not gluten free. Thank you so much for a great recipe, I followed it exactly as written. Yummy.
I haven't made this yet and I am wondering about using a premixed flour which has many of the ingredients mentioned for this recipe?
Test Kitchen Comment


Hi Elizabeth, we haven't tested with premixed flour so we can't say with absolute certainty that it will work, but feel free to try and let us know how it works out for you!
Posted December 17, 2014
I am at a high altitude and definitely needed to add more gluten-free flour mix. I also changed 1 1/2 tsp vanilla extract to 1 tsp vanilla + 1/2 tsp orange extract. Yum! I made sure to use very cold dough so the cold fat could make the cookies flakey. The cookies are perfection! They hold the shape of Christmas cut-outs so well! This is exactly the holiday treat I was hoping to have. My non-gluten-free husband loves these cookies, too! I did use small cookie cutters so that I wouldn't pig out on too much cookie goodness, but even if I'd gone to a larger cutter size, the cookies would have held up very well. They are strong but not at all hard, they're crispy and flakey! Amazing cookie (clearly, I've missed having real Christmas cookies so I'm very happy!!) Next time I will try reducing the sugar a little so I can add a bit of decorative icing. Just a personal preference, tho. The sweetness is just right if there's no icing on top.
I have made this recipe so many times I know it by heart. Any of the negative comments above must have been inaccurate measurements or not using the land o lake gluten free flour blend they specify. They are a tad bit quicker to crumble when you bite into them than traditional sugar cookies but that comes with the territory when not using gluten type flours. but, I roll them a little thicker and they have held together very well for me through all my trials. thanks!
Test Kitchen Comment


Thank you. Glad you like this recipe!
Posted December 15, 2014
I haven't made these yet but have a question for those who have. I've just recently started my GF diet and haven't done much baking yet. Instead of creating the flour described in this recipe (rice flour, potato starch, etc.), is it sufficient to use a store bought GF "all purpose flour mix"? Will the cookies turn out the same?
Hi guys. I actually haven't made this recipe but I was wondering if after a couple of hours, the cookies turn hard? I would really appreciate an answer and I know that this is a place for comments but I thought why not? Looks Delicious though!

Test Kitchen Comment


These cookies should not turn "hard" but I would describe them as being crisp. It is important to accurately measure the flour because too much flour in a cookie dough will make the cookies tough and hard.
Posted December 08, 2014
I've made other gluten free cut out cookies and this recipe is the best yet! The texture was nice and chewy like a sugar cookie and the flavor was spot on.
These were perfect! Buttery and light and melt-in-your-mouth deliciousness! I used real butter and gluten-free flour and like the recipe stated, I let the dough rest, which is such an important step. I even let it rest overnight. I carefully rolled out the dough, without pressing the dough into the board, to a half inch and used my star cookie cutter. I baked until edges were just brown and then let the cookies rest for two minutes before carefully placing them on a wire rack. C'est parfaite!
I made the recipe with the following flour combination: 3/4 C white rice flour, 3/4 C sorghum flour, 1/2C potato starch and 1/4C tapioca starch. They are excellent, not grainy at all and are sort of like shortbread. I baked them on parchment paper and they did not crumble at all. I found I needed to refridgerate the dough for more than an hour and use small protions at a time or the dough was too soft. I love them!
The recipe worked so well and it couldn't have been easier to follow. I used 315g Better Batter flour (315g), 2 tsp. vanilla and 200g sugar, following the rest as written. The cookies came out crisp, delicious and froze beautifully. It made my day to know that in spite of my dietary restriction, I can still bake Christmas cookies with my children.
I made these cookies two days ago and was very disappointed. I followed the directions but still encountered problems: First, when attempting to take them off the cookie sheet, they crumbled. The few that did not crumble and remained in one piece, tasted terrible -- very sandy texture.
Tip: Do NOT waste your time and money on this recipe !!!
I baked these at high altitude and it needed more like 2-1/2 to 2 3/4 cup of the mix, but then the cookies turned out well, and tasted just like wheat sugar cookies!
This recipe tasted great!!! We used 1 cup sorghum flour and 1 cup rice flour. I also used part corn starch in the gluten free flour blend. The dough was very crumbly after being in the refrigerator, but once we started working with it, rolling out was easy. The timing is the key. No more than 11 minutes or the cookies are crunchy. I like crunch cookies though. So we made both!! Love it!!!
These are the bee's knees and cat's pajamas! I used to be a prolific cookie baker until the Celiac diagnosis two years ago. My husband, missing sugar cookies searched the Interwebs fit a GF recipe and implored me to bake these.

...and I'm glad he did.

No joke, this recipe is legit. All my family and friends have no clue these are GF. They're that good. I use Better Batter gluten free flour, which I HIGHLY recommend for baking. Be sure to chill the dough. Do not skip this step, it is essential for GF baking.
The taste is good. I made it as directed but chilled the dough first, as you would with any rolled dough. The first batch was a mess. I added a lot more "flour" to the recipe and they were beautiful and easy to decorate. I would suggest a test cookie before you roll all of them out.
I made this recipe and everything was great until I tasted them. I used a gluten free flour mix, and they had a very bitter aftertaste in them. I think it was the millet flour in the mix, and also the coconut sugar. I ended up using them as dog treats...
I always use this recipe. I've had no trouble! I made a mistake the first time I made it and added whole eggs and they came out great. Now I always use the whole egg because it's just easier. To make rolling the dough super easy, I roll it between two pieces of plastic wrap.
Made them for my daughter to eat on Thanksgiving. They were delicious!! I made the melted snowman cookies with them, so I'm not sure about how well they rolled out or anything, but the taste was spot on. Also, I used the Domata flour blend instead of the one listed here. I'm really looking forward to trying the cut outs for Christmas cookies.
I followed this recipe and they looked beautiful before I put them in the oven. I had used xmas cookie cutters and they were perfect shapes. I baked at 350 for 10 minutes. When i took them out of the oven they had all lost their shape and were one big blob. I live in high altitude, 8500 feet so I don't know if this recipe needed adjustment for that or not. I have just recently gone gluten free so I was disappointed.
This recipe needs baking powder. Add 1.5 teaspoon.
This was a terrible recipe. It turned into a mess and had to throw the whole thing out. DO NOT MAKE THESE!!!
Just made this recipe on December 12, 2013. The cookies were full of flavor. I used Argo Corn Starch to roll and cut them out to bake. We loved them. Thank you.
I made this recipe today using Domata brand gluten free recipe ready flour and the cookies are wonderful. I reduced the sugar to 3/4 cup. I rolled the dough between two pieces of waxed paper to almost the desired thickness, placed it on a cookie sheet and refrigerated it for two hours. I used a rolling pin with thickness guides (they slip on the end of the rolling pin, and rolled them exactly 1/4" thick. I backed the cookies on an un-greased sheet as stated for 12 minutes. They are not too sweet, perfect for decorating or eating as is.
My Daughter just made these as a test run before Christmas. They taste wonderful, but did not hold their shape and are much to delicate to decorate. They are so delicate they fall apart while eating. While no one is complaining, I will either try a different recipe or try some other tricks in the hope that these will be more practical.
Fantastic recipe. I've made 4 batches of these and just about to make another for my 4 year old's birthday. I tend to cut the sugar in half and then roll the dough out on a mixture of cinnamon and sugar. Best cookie recipe ever and guests never know that they're gluten free. 10/10
Terrible recipe. Made it exactly how it says, with one exception, corn starch instead of potato starch. The batter leaves a plant taste in your mouth and the cooked cut outs just fall apart.
I made this recipe but used Bob's Red Mill gluten free flour since I had already purchased it and didn't have rice flour or potato starch on hand. I also added 1/2 teaspoon of xanthan gum to the flour. This is a WONDERFUL recipe...better than my regular cutout cookie recipe. No sticking, no problem rolling or cutting out. I did use Argo corn starch to "flour" my rolling pin and wax paper. I also used Domino confectioner's sugar for the frosting as it is gluten-free. Made my husband try the cookies, and he loved them...that's saying a lot as he doesn't usually eat cutout cookies. I'm so excited to be able to send my granddaughter these wonderful cookies. Thank you, Land O lakes!!!! PS: I did use parchment paper to bake them on, they baked in 8 and a half minutes, slightly browned and delicious
I made this recipe just like it says, including using the flour blend recipe. The cookies were terrific! I couldn't believe that they held up to rolling and cutting and baking without falling apart. They have a crispy texture, similar to a butter cookie. Thanks for the recipe!
A total flop. A crumbled mess is what these turned out to be.
these cookies are way too sweet i did not bother to frost them because I thought it would be way too much sugar
I just made these tonight. They taste very good, but ran a little. The next time I will pop the cut out cookies back into the fridge to chill before baking as one post suggested. If that works to keep them from spreading, I will give the recipe 5 stars.
I made this using a pre-made gluten-free flour blend and 2 regular egg yolks with a little bit of egg whites (by accident). These modifications must have upset the balance of the recipe. The dough was absolutely not suitable for rolling, it was way too creamy. I tried adding flour, to no avail. I had a moment of panic, but I decided to try the dough as drop cookies and they turned out just fine, as soft, biscuity, round sugar cookies. Luckily I didn't really need to make cut-out shapes. My advice is to stick to the exact recipe and flour blend recommended.
My daughter's 4th birthday is in a couple of days and I am making a traditional cake for her, but I wanted to also make a treat that I could eat. I whipped up a batch of these and they were fantastic! They are crispy and buttery tasting and are great even without icing. One problem I had was that the cookies "grew" so much, they didn't look anything like the cookie cutter shape after they were baked. I solved this by laying the cutter on the cookies after they had cooled for about a minute, and re-cutting them. Presto! My blobs once again looked like Hello Kitty's head. And everyone loved the edges that I cut off, even the non-gluten-free family members. The next batch, I rolled out thinner and the cookies kept their shape better. But, they were crispy. So it's a matter of taste - for crunchy cookies roll them thin, and for doughy cookies keep them thick (just don't use an intricate cookie cutter). These were so good, I doubt I will look for another sugar cookie recipe!
Haven't yet made this recipe but would like to make them for my gluten free boyfriend. Just wondering, can I make the dough a few days in advance and keep it in the fridge? WOuld it still work?
Test Kitchen Comment


Yes, you can refrigerate the dough for 2 -3 days and then bake the cookies. You will need to bring the dough to room temperature so you can more easily roll it out. One other suggestion is to roll the dough between two sheets of parchment or waxed paper. This will make the dough easier to roll.
Posted July 08, 2013
I'm an experienced sugar cookie baker and thought I'd try this recipe so I can have a gluten-free option at parties. The cookies held their shape nicely, but I found the texture to be gritty and tacky. It seems that no else has had this issue... I tried making it twice, with no luck. Maybe swapping powdered sugar for granulated sugar would help... still searching/testing for that perfect gluten-free recipe,
Easy to make and taste as good, or better, than most cut-out sugar cookies that are NOT gluten-free. Friends and family couldn't tell the difference!
This recipe is simple and easy to follow and the cookies are DELICIOUS.
They taste as good as the standard sugar cookie recipe.
I made the dough the night before and refrigerated it overnight and had no problems with the consistency of the dough.
This recipe will become a staple to my holiday cookie collection.
These were the best cut out cookies I ever made. I followed the recipe exactly and they were prefect.
Everyone liked them. They were easy to roll and cut out. The thin ones were crispy but held together.The thicker ones were softer and held together. They lasted less than 2 days so I don't know how well they store. I will be making them again tomorrow.
This recipe was FANTASTIC! I have had a hard time finding cookie recipes that don't crumble and tast every dry. This recipe was perfect. A little more flour needed to be added, when they say you don't want to dough to be sticky, they really mean it. Also, you want to make sure you bake these on wax paper as they hold their shape even better. I had great luck both times I have made these, and I have also used the pre-made gluten free baking flour (Bob's Red Mill brand) and the cookies came out a little darker. The rice flour mix from this recipe truly does make moist, delicious cookies that my family said were the best sugar cookies they have ever had! :)
These are by far the best sugar cutout cookie recipe I have made. They held together well and tasted very close to "normal" sugar cookies. My only suggestion would be to make sure you don't roll them too thin or they get a bit brittle (which is to be expected I think). Great recipe overall.
i am going to make them for Christmas so i was going to freeze them then add frosting do you think its better to freeze them adready cooked and cut out. or just freeze the dough ???
Test Kitchen Comment


Either freezing the cookie dough or the actual cut-out cookies works equally well. It may depend on how much room you have for the cookies in the freezer.
Posted December 15, 2012
I have been cooking gluten free for 9 years since my daughter was diagnosed with celiac. I have tried many recipes and some were just not good. These cookies were delicious, almost exactly like typical sugar cookies. Making them again tonight. Thanks.
I added extra vanilla, lemon an extra cube of butter and lemon rind, the consistency was good, as we live in high altitute and the kids liked them. I use evaporated cane juice which seems to be less sweet, so I added half a cup to make them taste more like "real" sugar cookies. I used Bob's Red Mill Baking and a teaspoon of xanthum gum. I have to admit, I didn't try them! But the kids liked them, even the picky one that doesn't like "health" food.
I don't understand. The first time I made this recipe it turned out fabulous. I made ladybug shapes and decorated them. Now, today, for Thanksgiving I made this recipe and the cut-outs ran thin. The dough did not hold its shape. I tried again using a different Xanthum Gum as I thought maybe what I used first was not good. Again, they ran thin.

What could possibly be different?
Test Kitchen Comment


The consistency of the dough is very important. If the dough is soft or slightly sticky you should add 1 to to 2 tablespoons addtional GF flour to the dough. The butter, too, needs to be softened but not too soft. if the butter is too soft the cookie may spread and flatten.
Posted December 03, 2012
Great recipe. However, not having all the ingredients in the house, I substituted my own flour recipe which is 1 c sorghum flour, 1 c tapioca starch, 1/4 c almond flour, 1 tsp xanthan gum. Also, substituted the vanilla with almond flavoring, 1/4 tsp. (you could increase to 1/2 tsp. if you like it stronger. Those who aren't gluten free love these! Rolled them out on plastic wrap - worked well. Thanks Land O' Lakes!
I'm making these as a surprise for someone in a few days, but will be restricted on time. Can I make the dough a day ahead and then take it out of the fridge to bake when I need to?
Test Kitchen Comment


Yes, if you cover the dough in the refrigerator the dough will be just fine for a couple of days. You could also freeze the dough after you have mixed it.
Posted November 13, 2012
I am considering adding dried lavender flowers to this recipe. I was initially looking for a gluten-free shortbread recipe to add lavender to but I think this one is quite similar. I like the reviews I have read about this receipe. I've never baked with lavender before and want to try it because I tasted some wonderful lavender shortbread a long time ago.
These are excellent cookies! I substituted a little bit of lemon extract for some of the vanilla (I love lemon) and baked them in a molded cookie pan for Halloween pumpkins. They were great. Thank you for such a great recipe.
Used this recipe to make wedding cookies - iced and decorated with sugarpaste (fondant). Held shape and lasted well. Best gf recipe for decorating. After cutting out shapes popped back in fridge to chill again ( a tip I use for all cookies) stops any spread.
Can i use any salted butter for this or does it have to be land O lakes??? and does anyone have a possible milk substitute for this recipe?
The only thing that would make these better is if there were some way I could make them chocolate! Any ideas?
Test Kitchen Comment


Hi Debbie, Currently we do not have a gluten-free chocolate cut-out cookie recipe on the web site. But, my suggestion would be to use the Chocolate Mint Cut-Out cookie on our web site and substitute 2 cups all purpose flour for 2 cups of our Gluten Free Four Blend. Also, I would substitute vanilla for the mint flavoring. I have not tested this variation at this time but from experience working with other cookie recipes it seems it should be just fine. Hope this helps you!
Posted August 21, 2012
We LOVE this recipe! I always cut the recipe in half, when I make a batch for my little one, and the cookies always come out perfectly! :)
Wonderful recipe. I use my own flour blend with rice, potato, tapioca, sorghum, and cornstarch, and they came out a little softer. I also rolled them out between two sheets of parchment, and I didn't have to mess with flouring any surface. Will definitely make these again.
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!
Help!!! I made these in April, they were excellent,crisp and held royal icing.
It is now July my home is dry and air conditioned, I am not over beating the butter and sugar
Baking at 350 as said, but they are spreading thin, I keep dough in fridge for the hour as said, I have even made my shapes and placed in fridge before oven. What is wrong!! I need 60 cookies for my sons wedding HELP!!!
Test Kitchen Comment


You are using many of the GF tips I would suggest. Make sure to bake on parchment paper and also make sure the cookie sheet is cool before placing the cookies onto the cookie sheet to bake.
Posted August 15, 2011
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!

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