Sugar Cookies (Valentines Day & Gluten Free!)
I love baking. After my husband’s gluten allergy diagnosis, baking Gluten Free threw me for a loop. With lots of baking and practice, baking gluten free is pretty easy to me now. This year, I wanted to show my love some sugary love with heart shaped gluten free sugar cookies (Valentines Day style). I had so much fun decorating them. And while yellow and blue aren’t traditional Valentine’s Day colors, they are fun!
Who doesn’t love a good sugar cookie no matter what color the frosting is?
Ingredients for Gluten Free Sugar Cookies Valentines Day style!
- 2 cups (280 g) high-quality all-purpose gluten-free flour (I like mock Better Batter with this recipe)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (22 g) confectioners’ sugar
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 extra large egg at room temperature, beaten
- 1/2 teaspoon pure vanilla extract
Directions
- Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well. Add the butter, egg and vanilla, and mix to combine. The dough will be thick and relatively stiff, and you may need to squeeze it together with your hands to bring all of it together.
- Roll the dough out and using your heart shaped cutter, make as many hearts as you can squeeze out of the dough.
- Place the baking sheet in the center of the preheated oven and bake until just set, about 6 minutes. The edges of some of the cookies may brown slightly. Take them out before there is any significant browning. Remove the cookies from the oven and allow them to cool until set. Transfer to a wire rack to cool completely.
- Once the cookies are completely cool, pipe or spoon a generous amount of frosting onto the top of each, and spread into an even layer with a wide knife or offset spatula. I used colored (food coloring) vanilla Betty Crocker frosting because it’s naturally gluten free and we all love it so. Scatter sprinkles, I used Winston found at Michael’s craft stores. . Allow to set at room temperature until the frosting hardens a bit. Store any leftovers in an airtight container at room temperature.
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