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A photo of gluten-free 4th of july star sugar cookies on a cooling rack.

Gluten-Free 4th of July Star Sugar Cookies

Whether you're celebrating for 4th of July, Memorial Day, or Labor Day, you'll want to make these patriotic gluten-free 4th of July star sugar cookies!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 1 hour
Cook Time: 10 minutes
Drying Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 15 cookies
Author: Megan


Sugar Cookies:

  • 1 cup butter (softened)
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 egg
  • 2 1/2 cups gluten-free flour blend
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)

Royal Icing:

  • 4 cups powdered sugar (sifted)
  • 2 tbsp meringue powder
  • 5 tbsp water
  • 1 tsp vanilla extract
  • red and blue Americolor gel food coloring


For the Sugar Cookies:

  • Cream butter and powdered sugar in a large bowl with an electric mixer.
  • Mix in egg, vanilla extract and salt and beat until mixed well.
  • Gradually add in flour (1/2 cup at a time) and mix after each addition.
  • Turn the dough out onto a piece of parchment paper and pat into a circle about 1 inch thick. Put dough in the refrigerator for an hour or so, or until the dough firms up.
  • Sprinkle your work surface and rolling pin with powdered sugar. Roll the dough out to a 1/4 inch thickness.
  • Cut with star cookie cutters.
  • Place on a baking sheet lined with parchment paper and bake in the oven at 375 degrees Fahrenheit for 9-11 minutes or the edges are lightly brown.

For the Royal Icing:

  • In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, water, and vanilla extract.
  • Mix for 7-10 minutes, occasionally scraping down the sides with a spatula, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good outline icing (I use a 10 second rule). This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 10 seconds. If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.

To Decorate:

  • To decorate the cookies, you'll need to dye your royal icing. Split the icing into 3rds and dye one bowl red, one bowl blue and leave the 3rd white. Use 8-10 second icing to outline and fill your cookies.
  • Fill your pastry bags with the icing. Cut the very tip of the pastry bag. The hole should be very small - small enough that you have to apply some pressure to the bag to release the frosting, but not too small that it's a struggle to frost the cookies.
  • Draw the outline of half of the star in red to create a barrier. Then, fill in the cookie with the red icing. Immediately, take the white icing and draw stripes. This will create a wet-on-wet technique and the white stripe will bleed into the white so it's a smooth surface.
  • Then, draw the outline of the other half of the star with the blue icing. Fill in that half with with blue icing. Immediately, take the white icing and quickly squeeze white dots over the blue icing.
  • Let dry for 4 hours before serving.
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