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    A Full Living » Blog » Dessert Recipes

    Published: Dec 24, 2021 by Briana · This post may contain affiliate links.

    Gluten Free Star Cookies (Keto Sugar Cutout Cookies)

    Jump to Recipe Print Recipe
    Gluten Free Star Cookies (Keto Sugar Cookie Cutouts)

    These Gluten Free Star Cookies are the perfect easy Christmas cookies! These gluten free & keto friendly cookies have a classic sugar cookie taste, with a hint of cinnamon and almond. They're classic for the holidays, or any time of year, and they're made with just 10 simple ingredients!


    stack of gluten free star cookies surrounded by cookie cutters, sprinkles, garland and christmas ribbon

    These delicious sugar cookies are a super fun holiday baking project. Leave these out for Santa and he will surely smile. 😉 When the holidays roll around, we always crave that classic flavor. We decided to meld it with a cinnamon star and the results are fantastic.

    There are just a few ingredients you need to make these cookies happen. You will be surprised how simple these cookies are. These cookies are tender with crisp edges, they melt in your mouth.

    Since the dough is gluten free, you can re-roll it as many times as you want to make these cute stars without altering the texture, which means maximum cookies with no leftover cookie dough waste.

    Read through to find out more about how these star cookies come together in a few simple steps. Or, you can skip to the recipe card to get right into it. We do recommend reading this post fully if you have any questions, since we take time to answer them in the body of the text.

    View the instructions for these gluten free Christmas cookies as a Google Web Story as well if you prefer.

    Ingredients:​

    gluten free star cookie ingredients with text to denote different ingredients
    • Powdered erythritol - To make the icing, you will need powdered sweetener. We also use it in this Swerve powdered erythritol is our top choice since we eat a sugar free diet, but you can use any powdered sweetener you prefer.
    • Almond flour & coconut flour - We use a mixture of almond and coconut flour for the right texture.
    • Unsalted butter - Softened.
    • Cream cheese - We use cream cheese in place of eggs to get the perfect binding texture.
    • Vanilla extract & almond extract - If you don't have almond extract, you can leave it out, but we highly recommend it! It adds such a wonderful flavor to these cookies.
    • Cinnamon - Technically optional, but we highly recommend it. We use it in the cookie dough, and the icing for a little extra something!

    Tip: Don't like a royal icing style of icing? No problem! Feel free to frost these cookies with our keto cream cheese frosting. You can add about ¼ teaspoon of almond extract to the frosting, along with a pinch of cinnamon.

    How To Make Keto Star Cookies:

    Prep Work:

    • Line baking sheets with parchment paper.
    • Sift almond flour, coconut flour, sweetener, salt and cinnamon into a mixing bowl.
    • Bring butter and cream cheese out of the fridge for an hour or so to soften so it will mix into the dough nicely.
    sifting dry ingredients for gluten free star cookies into a large bowl

    Step 1: Make the Cookie Dough

    In a stand mixer with the paddle attachment or with a hand mixer in a large bowl, add the sifted dry ingredients. Turn the speed to medium, and add in butter in chunks. Continue to mix until the dough looks wet and crumbly, about 2-4 minutes.

    dry cookie ingredients in a mixing bowl with a pat of butter
    dry and crumbly mixture of almond flour, sweetener and butter in a large mixing bowl

    Add in almond extract, vanilla extract and cream cheese and mix until the dough is starting to combine in large pieces, scraping the bowl 1-2 times to ensure everything gets incorporated.

    cream cheese, almond extract and vanilla extract in a large mixing bowl
    cookie dough mixed together in a stand mixer with a paddle attachment

    Step 2: Chill the Dough

    Using your hands, form the dough into a ball or large disc and wrap with plastic wrap. Refrigerate for at least 1 hour, but up to 1 day in advance.

    large disc of cookie dough wrapped in plastic wrap

    Step 3: Roll and Cut the Dough Into Stars

    When the cookies are done chilling, preheat the oven to 350°F, and line baking sheets with parchment. On a flat surface, place the dough between two pieces of parchment paper and roll out to ⅛ – ¼ inch thickness.

    rolling cookie dough out between two pieces of parchment

    Remove the top pieces of parchment, then cut into star shapes and very gently add to lined baking sheets. We like to use a fork move the cookies to the baking sheets.

    Leave an inch or two between each star cookie, then freeze to harden for 10 for best results (this will help prevent spreading of the cookies).

    cookie dough with star cookie cutters making shapes in the dough
    hand using a small fork to transfer fragile star cookie dough to a baking sheet
    6 star cookie cutouts on a piece of parchment lined baking sheet

    Step 4: Bake the Cookies & Cool

    After freezing, place the cookies in the oven and bake for 8-10 minutes, rotating the pan a few times while baking to ensure even baking, until the edges of the cookies are starting to turn golden brown. They will burn quickly, so keep a close eye on the cookies.

    Let the cookies cool for about 15 minutes on a baking sheet, then transfer to cooling rack until completely cool.

    sugar cookie star cutouts on a piece of parchment paper

    Step 5: Make the Icing

    Once the cookies are completely cooled, make the icing. Sift powdered sweetener into a bowl, followed by the salt, and cinnamon. Stir in almond and vanilla extract, followed by a slow stream of milk, about 1 teaspoon at a time until desired texture is reached.

    hand pouring milk into a bowl to make sugar free cookie icing
    bowl of sugar free cookie icing beside star cookies cooling on a wire rack

    Step 6: Assemble the Cookies

    Drizzle the cookies with the icing, and add sprinkles if you like! We use The Sprinkle Company's sugar free sanding sprinkles.

    hand frosting gluten free star cookings with icing and sprinkles
    parchment paper on a wooden board full of iced gluten free star cookies

    Tips For The Keto Cutout Sugar Cookies:

    • This cookie dough is very fragile, so handle it very gently. If having a hard time working with the dough, use a small spoon or fork to transfer from the parchment paper to the baking sheet.
    • If the dough is tough to roll out, return it to the fridge or freezer for about 10 minutes to chill it and make it easier to work with.
    • Make sure to watch the cookies as they bake very closely. Since they are made with almond flour, they will burn easier.

    Frequently Asked Questions:

    Can I Really Keep Re-Rolling The Dough? Won't The Cookies Get Tough?


    Yes, you can really re-roll the dough as many times as you like to make the maximum amount of cookies!

    No, the cookies won't get tough. This is because there is no gluten in the cookies! When traditional sugar cookie dough is overworked, it can get tough from the gluten strands becoming too tight.

    No worries, you can make as many cookies as you can roll out!

    close up shot of glazed gluten free star cookies
    Can I Use a Different Sweetener?

    Yes, of course! Feel free to substitute the sweetener 1:1 with regular powdered sugar. Our favorite sweetener, Swerve, measures and bakes the same as sugar so it's an easy swap.

    super cute gluten free star cookies for christmas with sprinkles and icing

    More Keto Recipes To Try:

    • Gluten Free & Keto Caramel Slice
    • Gluten Free Peanut Butter Blossoms
    • Pumpkin Chocolate Chip Cookies
    close up shot of iced gluten free star cookies with red sprinkles on a cooling rack

    Shop This Recipe:

    Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    pretty stack of gluten free star cookies on parchment surrounded by christmas decorations and sprinkles

    If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!

    If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)

    Thanks for stopping by! Be sure to subscribe to our email newsletter so you're the first to know about new recipes we post on our blog.

    Until Next Time,
    Briana & Chamere

    stack of gluten free star cookies surrounded by cookie cutters, sprinkles, garland and christmas ribbon

    Gluten Free Star Cookies (Keto Sugar Cookie Cutouts)

    These Gluten Free Star Cookies are the perfect easy Christmas cookies! These gluten free & keto friendly cookies have a classic sugar cookie taste, with a hint of cinnamon and almond. They’re classic for the holidays, or any time of year, and they’re made with just 10 simple ingredients!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chilling time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 32 cookies
    Author: Briana

    Ingredients

    For the cookies:

    • 224 grams almond flour (2 cups)
    • 108 grams powdered erythritol (¾ cup)
    • 28 grams coconut flour (¼ cup)
    • ½ teaspoon kosher salt
    • ½ teaspoon ground cinnamon
    • 8 tablespoons unsalted butter, softened (1 stick or ½ a cup)
    • 4 tablespoons cream cheese, softened
    • 1 tablespoon vanilla extract
    • ½ teaspoon almond extract

    For the icing:

    • 108 grams powdered erythritol (¾ cup)
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon kosher salt
    • ⅛ teaespoon almond extract
    • 2 tablespoons milk (added slowly to reach desired consistency)
    • pinch of cinnamon (optional)
    • sugar free sprinkles (optional)

    Instructions

    For the cookies:

    • In a stand mixer with the paddle attachment or with a hand mixer in a large bowl, sift in almond flour, powdered erythritol, coconut flour, kosher salt and cinnamon. Turn the speed to medium, and add in butter in chunks. Continue to mix until the dough looks wet and crumbly, about 2-4 minutes.
    • Add in almond extract, vanilla extract and cream cheese and mix until the dough is starting to combine in large pieces, scraping the bowl 1-2 times to ensure everything gets incorporated. Using your hands, form the dough into a ball or large disc and wrap with plastic wrap. Refrigerate for at least 1 hour, but up to 1 day in advance.
    • When the cookies are done chilling, preheat the oven to 350°F, and line baking sheets with parchment. On a flat surface, place the dough between two pieces of parchment paper and roll out to ⅛ - ¼ inch thickness. Remove the top pieces of parchment, then cut into star shapes and add to lined baking sheets, leaving an inch or two between them, then freeze to harden for 10 for best results (this will help prevent spreading of the cookies).
    • After freezing, place the cookies in the oven and bake for 8-10 minutes, rotating the pan a few times while baking to ensure even baking, until the edges of the cookies are starting to turn golden brown. Let the cookies cool for about 15 minutes on a baking sheet, then transfer to cooling rack until completely cool.

    For the icing:

    • Sift powdered sweetener into a bowl, followed by the salt, and cinnamon. Stir in almond and vanilla extract, followed by a slow stream of milk, about 1 teaspoon at a time until desired texture is reached.

    To assemble:

    • Once cookies are completely cooled and you'd like to decorate, drizzle with icing and top with sprinkles if desired. Use a cooling rack with parchment underneath to catch any drips for easy cleanup. Serve and enjoy! These will keep in the fridge in an airtight container for up to 10 days.

    Notes

    • Sprinkles are not included in the nutrition facts, we used a sugar free variety that is zero calories and zero sugar.
    • These can be made up to 2 weeks in advance of frosting them, 
    • If the dough is hard to roll, add it back to the freezer or fridge to chill and roll again. 
    • Don't skip using parchment, as the dough is very sticky.
    • Be very gentle when moving the dough to the baking sheets, using a spoon or fork to lift the raw dough is very helpful. 

    Nutrition

    Calories: 77kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: American
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