Ring in the new with these gluten-free New Year's cookies! These butter cookies are phenomenal, and perfect for a New Year's Eve get together!
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About This New Year's Cookie Recipe
This recipe is a variation of my Valentine's Day Heart Shaped Cookies, with different shapes and frosting. I decided to use the star cookie cutter in my holiday cookie cutter collection, and frost them yellow to signify the start of a bright new year!
Ingredients You Will Need
Gluten-Free Flour: I use Cup4Cup multi-purpose gluten-free flour for this recipe. It is my #1 choice for cookies, pastries, and yeast-based baked goods. Cup4Cup has given me great success in the kitchen over the last eight years, helping me to create delicious croissants, empanadas, naan, chocolate chip cookies, pierogi, bagels, and more.
Please note if you use a different gluten-free flour your results may vary. Based on my own experience, I believe this recipe would also work well with GF Jules or King Arthur Measure For Measure.
Other Ingredients You Will Need:
Unsalted Butter
White Sugar
Salt
Egg Yolks
Vanilla Extract
Confectioner's Sugar, Light Corn Syrup, Gluten-Free Food Coloring (for the icing, if desired)
How To Make Gluten-Free New Year's Cookies
Prep the dough. The dough is mixed together and then refrigerated, to firm up.
Roll out the dough. The dough is rolled out with a rolling pin.
Cut out Cookies. Using cookie cutters, the dough is cut into different heart shapes.
Bake the Cookies. The cookies are baked in the oven for just over ten minutes.
Cool Completely. The cookies need to cool overnight for best results!
Make the glaze and frost. Once the cookies have cooled, the icing is made, and it's time to decorate!
Tools For Making Gluten-Free New Year's Cookies
Rolling Pin: This helps for both rolling out the cookie dough when it's time to shape!
Baking Sheets: I recommend these from Nordic Ware. I have them in multiple sizes!
Silicone Mats: Not required, but helpful and less wasteful than using parchment paper. I use SilPat because they last forever!
Bench scraper: A bench scraper, like this one, really helps when transferring cut out cookies to the baking sheets.
Star-Shape Cookie Cutters: The star shape came in a set of cookie cutters I bought years ago at TJ Maxx. You can find multiple options at Michael's, Target, or on Amazon.
Decorations: Piping bags, tips, and gluten-free sprinkles are all super helpful to make these stars even more beautiful!
How To Ice These New Year's Cookies
The Icing: While you can leave the cookies plain (and they are still very tasty!), frosting or icing on top makes them even better. And this icing from Sally's Baking Addiction is phenomenal! It sets so quickly that you won't even see marks from your knife. I always refer to Sally for her baking tips and this is one that definitely came through. Using her recipe, I then added drops of gluten-free yellow food coloring gel.
More Holiday Gluten-Free Baking Recipes
Ready for an addictive sweet & salty treat? Try this gluten-free pretzel bark.
Want to practice your pie making skills? Homemade apple pie hits the spot. Gluten-free but no one will know!
Feel like baking Christmas cookies? Check out this collection of gluten-free cookie recipes from my fellow gluten-free & celiac bloggers.
What goes perfectly with a freshly baked cookie? A cup of hot chocolate, homemade, without gluten or dairy. Make it right here.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make these gluten-free New Year's butter cookies!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free New Year's Cookies
Ring in the New Year with these cookies!
Ingredients
For the Cookies
- ¾ cup unsalted butter, softened to room temperature
- ⅔ cup of white sugar
- ¼ teaspoon of salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour, like Cup4Cup, plus more for rolling out the dough
- For the Icing
- 1 and ½ cups (180g) confectioners’ sugar
- ½ teaspoon pure vanilla extract
- 1 teaspoon light corn syrup*
- 2 – 2.5 Tablespoons (30-38ml) room temperature water
- ⅛ teaspoon of salt
- food coloring drops of your choice
Instructions
Into a stand mixer with the paddle attachment (or using a hand-held mixer), beat the butter, sugar, salt, egg yolks, and vanilla extract for 3 minutes on medium-low speed. The mixture should be creamy and a light yellow color. Using a large wooden spoon, slowly add in the flour. The dough may be crumbly, and this is okay. Once all of the flour has been added and mixed as best as possible with a spoon, turn the dough onto a lightly floured countertop.
Work the dough with your fingers, kneading as necessary to make everything incorporated and smooth. Shape the dough into a ball, then cut into quarters and wrap in plastic wrap (or bee's wrap for a greener alternative) and flatten with your hands, until they form a flat disk shape. Refrigerate for 1 hour.
Remove the dough from the refrigerator. Preheat the oven to 325 degrees Fahrenheit. Allow the cookie dough to rest for 5-7 minutes at room temperature before rolling. Otherwise, it will crack.
Lightly flour a work surface with gluten-free flour. Roll out the dough until about ¼ inch thickness, then use cutters in star shapes or other shapes of choice. Place on an ungreased cookie sheet or a cookie sheet lined with Silpat silicone baking liners. With the remaining scraps of dough, reroll and continue cutting out shapes until no more dough remains.
Bake the cookies for 10-12 minutes but BE CAREFUL. Rotate the pans halfway through baking, and watch once you get to the 10-minute mark. They can turn dark and brown very quickly. We only want them to be lightly browned along the edges. As soon as you see that, remove them from the oven.
The cookies will be very delicate once removed. Allow them to sit on the baking sheet for another 10 minutes before removing to a wire rack to cool completely overnight before frosting.
To make the icing, mix together the confectioners sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium-sized bowl. Have another bowl out and handy if you plan to make different colors. The icing should be thick. If it is too thick to work with, add another ½ tablespoon of water and whisk again. If it seems too thin, and 2 more tablespoons of confectioner's sugar. Add food coloring as desired and pipe. Please check the recipe from Sally's Baking Addiction for more information.
Notes
Gluten-Free Flour: This recipe uses Cup4Cup gluten-free flour for the best results, and it is my #1 recommendation. You can also try Bob's Red Mill 1:1 Baking Flour which I believe would yield positive results. If you use another gluten-free flour, please note your results can vary.
Shapes: These cookies don't only have to be stars! You can use whatever cookie cutters you have.
Icing: This icing recipe comes from Sally's Baking Addiction. I've linked the post in the recipe but you can find it here as well.
Storage: After decorating, store cookies in a sealed container at room temperature for 3-5 days. You can also try freezing them for up to one month, but I cannot comment on how well they will defrost. Butter cookies never last long enough in our house to freeze!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 332Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 61mgSodium 157mgCarbohydrates 40gFiber 1gSugar 14gProtein 3g
How do you celebrate the New Year?
Have you made these cookies before?
Let me know in the comments!
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