Gluten-Free Valentine's Day Cookies (2024)

Sugar Cookies:

• ½ cup butter or nondairy spread, softened
• 1 cup granulated sugar
• 1 large egg or prepared egg replacer
• 1 tablespoon water or milk
• 1 ½ teaspoons vanilla
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon, optional
• ½ teaspoon xanthan gum, omit if your all-purpose flour has it
• 2 cups gluten-free all-purpose flour, I’ve used Better Batter, King Arthur Flour, or Cup4Cup + more for rolling/dusting

Sugar Cookie Frosting:

• 1 ½ cups powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 2 teaspoons corn syrup
• Food coloring, optional

For the Cookies:

• In a large bowl, cream the butter and sugar at medium speed.

• Add the egg, water or milk, vanilla, salt, and cinnamon (if using). Blend until mixed well.

• Add the xanthan gum, if necessary, and the flour. Mix at a low speed until well combined.

• Cover and refrigerate for at least 1 hour.

• Preheat the oven to 350F, and line a baking sheet with parchment paper (or a silicone mat).

• Roll out the dough onto a lightly floured surface, until about ⅓-inch thick.

• Cut out with your favorite cookie cutters, and place the cookies on a baking sheet, allowing space between each one.

• Reform and roll out the scrap dough, then continue cutting more cookies.

• Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing to a cooling rack. Cool completely before decorating.

• Store in an airtight container for up to 5 days.

For the Frosting:

• In a medium bowl, combine the sugar, milk, vanilla, and corn syrup. Whisk until smooth, adding more milk until it reaches the desired consistency.

• If using, add the food coloring and whisk until smooth and the color is even. Use it to frost the sugar cookies and refrigerate leftovers for up to 2 weeks.

• Not all gluten-free flours are the same. I’ve included the three all-purpose flours that I’ve made this with and that have yielded great cookies.
• Refrigeration is a must, otherwise your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough and it’s too sticky to “pick up,” put it back in the fridge before cutting.
• Gluten-free flour isn’t like regular flour; it doesn’t absorb moisture like wheat. Like with any gluten-free recipe, using the suggested flour is recommended, and substitutions are highly discouraged.