Gluten Free Sugar Cookies for Valentine's Day

Thanks to Lisa from The HelpMates for this post she shared with us a couple years ago. We can always eat more Gluten Free Sugar Cookies.

Around Valentine's Day, I get the baking bug pretty bad. This week, I decided to tackle gluten free sugar cookies, since I've never been brave enough to try them before.

I created this recipe based on ingredients that I had in my pantry, since I was snowed in today, and they actually turned out really well. The dough held together well enough to be cut into shapes, and they weren't too crumbly after baking to ice them. And, best of all, they're delicious! Even my gluten-loving husband approves.

Gluten Free Sugar Cookies for Valentine's Day

Combine the flours, starches, and xanthan gum with the baking powder and salt in a medium bowl. Set that aside and combine the sugars, shortening, and butter until creamy. Then add in the eggs and vanilla.

Slowly add in the flour mixture, then split the dough in half, wrap it in plastic wrap, and refrigerate it for an hour.

Once the dough is cooled, roll it out onto a floured surface (remember to use gluten free flour!) and cut into shapes. Place on a greased baking sheet and bake for 8-10 minutes.

Remove the cookies carefully from the baking sheet immediately after they come out of the oven and put them on a cooling rack. Once they're nice and cool, you're ready for icing! I used royal icing (1 egg white and 1 ¾ cups powdered sugar), but any icing will do.

This recipe makes about 50 medium-sized cookies, and I ended up needing to triple the icing recipe to make enough. Once the cookies are iced, you'll need to lay them flat in a single layer for a few hours until the icing fully solidifies. Then you can stack them up to store them if you want to.

Remove the cookies carefully from the baking sheet immediately after they come out of the oven and put them on a cooling rack. Once they're nice and cool, you're ready for icing! I used royal icing (1 egg white and 1 ¾ cups powdered sugar), but any icing will do.

Once the cookies are iced, you'll need to lay them flat in a single layer for a few hours until the icing fully solidifies.

This recipe makes about 50 medium-sized cookies, and I ended up needing to triple the icing recipe to make enough. Once the cookies are iced, you'll need to lay them flat in a single layer for a few hours until the icing fully solidifies. Then you can stack them up to store them if you want to.

Try some of our other gluten free recipes: Gluten Free Chicken Fried Rice, Gluten Free Apple Turnovers, and Gluten Free Almond Cake.

Recipe

Gluten Free Sugar Cookies for Valentine’s Day

All She Cooks

These gluten-free sugar cookies are perfect for baking up a large batch of cookies for your next celebration!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Refrigerate Dough 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 50

Calories 101 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups all purpose gluten free flour
• 1 cup tapioca starch
• 1 cup potato starch
• ½ cup white rice flour
• 1 tablespoon xanthan gum
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• ½ cup powdered sugar
• 1 cup granulated sugar
• ½ cup shortening
• ½ cup salted butter melted
• 3 large eggs
• 1 tablespoon vanilla extract

Instructions

 

• Combine the flours, starches, and xanthan gum with the baking powder and salt in a medium bowl. Set that aside and combine the sugars, shortening, and butter until creamy. Then add in the eggs and vanilla.
• Slowly add in the flour mixture, then split the dough in half, wrap it in plastic wrap, and refrigerate it for an hour.
• Once the dough is cooled, roll it out onto a floured surface (remember to use gluten free flour!) and cut into shapes. Place on a greased baking sheet and bake for 8-10 minutes in a 350 degree oven.
• Remove the cookies carefully from the baking sheet immediately after they come out of the oven and put them on a cooling rack. Once they're nice and cool, you're ready for icing! I used royal icing (1 egg white and 1 ¾ cups powdered sugar), but any icing will do.
• This recipe makes about 50 medium-sized cookies, and I ended up needing to triple the icing recipe to make enough. Once the cookies are iced, you'll need to lay them flat in a single layer for a few hours until the icing fully solidifies. Then you can stack them up to store them if you want to.

Nutrition

Calories: 101kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 112mgPotassium: 37mgFiber: 1gSugar: 5gVitamin A: 71IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Keyword gluten free sugar cookies

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