Gluten-Free Star Cut-Out Cookies with Butter
Tender, buttery gluten-free sugar cookies shaped into stars. These classic treats feature real butter and egg yolks for rich flavor and a delicate crumb. Perfect for holiday celebrations, children's parties, or afternoon tea. This version uses a dedicated gluten-free flour blend to ensure safe, inclusive baking without sacrificing texture or taste.
Ingredients
- 1 cup sugar
- 1 cup butter, softeneddairy-free butter1:1veganFull guide →
- 2 eggs, yolks only
- 1 ½ teaspoon gluten-free vanilla
- 2 ¼ cup gluten-free flour blendall-purpose flour1:1gluten
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- ¼ teaspoon salt
Instructions
- 1
Combine sugar and butter in a bowl. Beat at medium speed, scraping sides often, until creamy.
- 2
Add egg yolks and vanilla. Continue beating and scraping until well mixed.
- 3
Add gluten-free flour blend and salt. Beat at low speed until well mixed.
- 4
Cover and refrigerate until firm, about 1 hour.
- 5
Heat oven to 350°F.
- 6
Roll out half the dough on a surface sprinkled with gluten-free flour to 1/4-inch thickness, keeping remaining dough refrigerated.
- 7
Cut with a 2 1/2-inch star-shaped cookie cutter.
- 8
Place 1 inch apart on ungreased cookie sheets.
- 9
Bake until edges are lightly browned, 8-12 minutes.
- 10
Let stand 2 minutes on sheet, then transfer to cooling rack. Cool completely.
Tips
Keep dough cold between rolling batches to prevent sticking and ensure clean star shapes.
Use an offset spatula to transfer warm cookies; they firm up quickly on the cooling rack.
Good to Know
Airtight container at room temperature up to 5 days.
Dough can be refrigerated up to 2 days or frozen up to 3 months. Roll and cut frozen dough straight from freezer; add 1-2 minutes to bake time.
With milk, coffee, or tea. Stack in parchment-lined boxes as gifts.
Common Mistakes
Over-beat after adding flour to avoid tough cookies; mix at low speed only.
Skip chilling to avoid spreading during bake; firm dough holds star shape.
Bake until edges brown, not centers, to keep cookies tender inside.
Substitutions
Vegan Options
Gluten-Free Swaps
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FAQ
Can I use regular flour instead?
Yes, substitute 1:1 with all-purpose flour. Results will be nearly identical, though you'll lose gluten-free certification. The crumb and texture remain the same.
What if my dough is too soft to roll?
Refrigerate longer than 1 hour until completely firm. Work quickly in a cool kitchen. If dough warms, refrigerate again before continuing.
How long do baked cookies keep?
Up to 5 days in an airtight container. Freeze baked cookies up to 3 months. Thaw at room temperature for 30 minutes before serving.