Star Cut-Out Cookies (Gluten-Free Recipe)

Gluten Free Cookies Recipe
894
89 Reviews
Gluten free cut-out cookies! This basic cut-out cookie recipe can be decorated for any holiday or occasion.
45 min
Prep Time
2:25
Total Time
42 cookies

Ingredients

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

Directions

  1. 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.
  2. Heat oven to 350°F.
  3. 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.
  4. Bake 8-12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely.

Recipe Tips

- 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
Cholesterol
20mg
Carbohydrates
12g
Protein
1g
Fat
4.5g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Rating

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
From: mallory
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

Rating

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.

Rating

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!

Rating

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!

Rating

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
From: mallory
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

Rating

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.

Rating

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!

Rating

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!

Rating

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
From: mallory
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

Rating

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.

Rating

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.

Rating

Thank you! This recipe worked very well. The cookies came out perfectly and not crumbly at all!

Rating

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!

Rating

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
From: mallory
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

Rating

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?

Rating

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
From: cindy
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

Rating

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!

Rating

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!

Rating

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.

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