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 [easyazon_link identifier="B00IZDIMCM" locale="US" tag="allshecooksblog-20"]xanthan gum[/easyazon_link] 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 [easyazon_link identifier="B000KEPBCS" locale="US" tag="allshecooksblog-20"]gluten free flour[/easyazon_link]!) 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 and Gluten Free Almond Cake.

Recipe