Alanna, I am not at all familiar with baking gluten free items, so I wouldn’t feel comfortable telling you that they are, having not tested it myself. I’ve heard that you can substitute gluten free flours for AP flour, but I haven’t done it. You are more than welcome to try, but I have no idea what the outcome will be, so take no responsibility. My suggestion would be to find another gluten free cookie recipe if that is what you’re looking for.
If you do decide to try it and they work out…or even if they don’t, I’d love for you to come back and leave a comment because there may be other people who are wondering the same thing. Thank you!

Sharon, I’m sorry you didn’t like them. Can you be more specific as to why you didn’t like them, please?

Can these cookies be stacked after the cream cheese frosting is set?? Does the frosting harden at all?? TIA

Danielle, they are a flat cookie, and won’t typically “rise” like other cookies might. The cornstarch helps prevent spreading as it bakes in the oven and gives them that softer texture, creating that melt-in-your-mouth kind of effect.

Paula, the frosting will harden a bit, so you can transport them. I would suggest putting wax paper or parchment between each layer of cookies. Enjoy them!