What’s Valentines Day without sweet, frosted sugar cookies?! This fun, versatile cookie dough is so simple to make and rolls out easily for the most perfect cookie hearts to share some sweetness with those you love.
Topped with a homemade frosting, these gluten free Valentine cookies will bring Valentine’s cheer to brighten anyone’s day.
I’ll admit, convenience mixes, like my gluten free Bisquick, are very handy to have around. And even some of my favorite cookies – looking at you Gluten Free Strawberry Cake Mix cookies and Gluten Free Chocolate Cake Mix cookies – even they start with a mix. But nothing compares to homemade frosting.
Butter, powdered sugar, a little vanilla extract and a little milk… that’s all you need for a frosting that is out of this world delicious. (The recipe for my gluten free buttercream frosting is here!)
Top a cake mix cake with that and I guarantee it’ll transform it into a delectable dessert worthy of ‘Mmmm, that’s got to be homemade’. Top a sugar cookie with it and you have a little taste of heaven in every bite!
Tips for Making Gluten Free Valentine Cookies
If you haven’t mixed up a big ol batch of my gluten free flour mix, head over here and mix that up first. You’ll need 3 cups of it for this recipe. Plus, it’s a versatile mix to keep on hand (convenience mix!) for future recipes that call for gluten free flour mix.
Like a lot of recipes, this one requires the dry ingredients to be mixed separately from the wet. The butter and sugar need to get that lovely creamy texture before incorporating the flour.
Add the dry ingredients gradually until you end up with a nice ball of dough.
Refrigerating / Storing
For the best Valentine cookies, wrap the cookie batter in plastic wrap, pat it into a disk and refrigerate for at least 2 hours. The disk of dough should be firm when you remove it from the refrigerator. 2 hours is minimum, overnight is optimal.
Even though this cookie dough is easy to work with, you’ll still want to dust the surface with flour before putting the refrigerated dough on it.
Using a rolling pin, roll 1/2 of the dough to a 1/4 inch thickness. Refrigerate the remaining dough until the first batch is complete.
Make sure your cookie cutters have a slight dusting of flour on them too.
Tip for picking up the shaped cookies: Use a thin metal spatula to slide under each one and carefully move it onto the prepared pan.
These cookies can be deceiving, but don’t let them fool you into leaving them in the oven for too long. Bake them for only 11 – 12 minutes. They will look pale, but they are baked to perfection!
Tools for the Best Gluten Free Valentine Cookies
Stand mixer – using a stand mixer makes baking so much easier as it does all the hard work for you!
Rolling pin – stay away from the wooden ones as cookie dough tends to stick to them
Metal spatula – this is a must-have! Not just for cookies, but for getting bread loaves out of the pan and muffins out of the tin – just about anything!
Baking sheets – insulated ones are my favorites. They seem to bake more evenly than non-insulated ones.
These cookies are not just delicious, but they’ll brighten up any cookie platter too!
Gluten Free Valentine Cookies
- 3 cups gluten-free flour blend
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup white sugar
- 3/4 cup butter softened
- 1 tsp. pure vanilla extract
- 2 eggs large eggs
- In a large bowl, stir together flour blend, baking powder and salt.
- In the bowl of a stand mixer, beat white sugar and butter until mixture is creamy. It should be thick and well incorporated.
- Add vanilla extract and mix again for a few seconds. Beat in eggs, 1 at a time. The mixture should be more thin, but still hold together.
- Gradually add flour mixture to butter mixture. Mix well after each addition. The end result will be a ball of dough.
- Wrap ball with plastic wrap and lightly pat it into a disk. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 325 degrees F. Prepare baking sheets by placing parchment paper on each.
- Remove disk from the refrigerator and divide the dough in half. Refrigerate one half. Sprinkle surface lightly with flour blend and roll dough to ¼ inch thick.
- Cut with floured cookie cutters. Move each cookie to the prepared baking sheets.
- Bake in the preheated oven for about 11 - 12 minutes. They will not brown. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll half the dough at a time. Keep the other half refrigerated.
- Sprinkle the surface with flour to prevent the dough from sticking.
- Don't use a wooden rolling pin.
- Bake the cookies for the indicated time - they will not get brown.