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.
Looking for more keto Christmas recipes? Try our keto peanut butter blossoms, these keto gingerbread cookies, these keto millionaire bars, or this keto peanut butter pie.
You may also like our keto eggnog and our keto hot buttered rum!
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.
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.
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.
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.
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.
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).
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.
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.
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.
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:
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!
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.
More Keto Recipes To Try:
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Until Next Time,
Briana & Chamere
📖 Recipe
Gluten Free Star Cookies (Keto Sugar Cookie Cutouts)
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.
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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
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