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!
Servings: 32 cookies
Calories: 77kcal
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