These Gluten-Free Valentine’s Day Sugar Cookies bake up soft in the center, slightly crisp on the edges, and sturdy enough for royal icing. They hold their shape beautifully, so your hearts stay hearts, not blobs. Whether you’re baking for kids, classmates, or a Valentine, this recipe delivers reliable, bakery-style results every time.
Every Valentine’s Day, I find myself reaching for heart-shaped cookie cutters. There’s just something about a simple sugar cookie covered in pink and red icing that feels nostalgic and sweet.
The good news? You absolutely can make beautiful, soft sugar cookies without gluten, and no one will know the difference.
These cookies bake up soft and tender in the center, lightly crisp at the edges, and sturdy enough to support a layer of smooth royal icing. They keep their shape (no spreading into weird blobs), and the dough is easy to roll out and work with.
Whether you’re baking with kids or making a batch for someone special, this recipe is simple, reliable, and honestly… just really good.
Why You’ll Love These Gluten-Free Valentine’s Day Sugar Cookies
- ✔️ No gritty texture
- ✔️ Clean edges for decorating
- ✔️ Minimal spreading
- ✔️ Easy-to-roll dough
- ✔️ Perfect for beginners
How to Make Gluten-Free Valentine’s Day Sugar Cookies
Whisk the Dry Ingredients
Whisk the gluten-free flour, baking powder, and salt together in a medium bowl. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. This step helps create a smooth texture.
Add Egg and Vanilla
Mix in the egg, vanilla extract, and almond extract until fully combined.
Combine
Add the dry ingredients to the wet ingredients. Mix just until a soft dough forms. Avoid overmixing.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling prevents spreading and makes the dough easier to roll.
Roll and Cut
Preheat oven to 350°F. Line baking sheets with parchment paper.
Roll the dough to ¼-inch thickness on a lightly floured surface or between two sheets of parchment paper. Cut into heart shapes and transfer to the prepared baking sheet.
Bake
Bake for 8–10 minutes, just until the edges are set and the centers remain slightly soft. Do not let them brown. They might appear a bit underbaked; that’s exactly how they should be.
Let cool completely before decorating.
Decorating Gluten-Free Valentine’s Day Sugar Cookies
To make a simple icing, stir together powdered sugar, vanilla, and just enough milk or water to make it smooth and spreadable.
For that smooth “bakery look,” the icing should slowly settle flat when you drizzle it back into the bowl, not too thick, not too runny.
Spread or pipe onto the cooled cookies and add sprinkles right away. Let the icing dry completely before stacking.
A Few Helpful Tips
- If your flour blend doesn’t contain xanthan gum, add ½ teaspoon.
- Avoid overbaking; gluten-free cookies can dry out fast.
- If the dough feels too soft while cutting shapes, pop it back in the fridge for 10–15 minutes.
- For extra soft texture, replace 2 tablespoons of flour with cornstarch.
Storage
Store your cookies in an airtight container at room temperature for up to four days.
Undecorated cookies can also be frozen for up to 2 months.
FAQs About Gluten-Free Valentine’s Day Sugar Cookies
Can I make the dough ahead of time?
Yes. Store wrapped dough in the refrigerator for up to 2 days before baking.
Can I freeze the dough?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling.
What’s the best gluten-free flour to use?
Use a high-quality 1:1 baking blend that includes xanthan gum for the best texture and structure.
More gluten-free desserts to make ASAP!
- Gluten-Free Cosmic Brownies
- Gluten-Free Chocolate Cake
- Gluten-Free Oatmeal Cookies
- Gluten-Free Lemon Curd Cookies
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Gluten-Free Valentine’s Day Sugar Cookies
Make soft, buttery Gluten-Free Valentine’s Day Sugar Cookies that hold their shape perfectly. Easy cut-out recipe with smooth royal icing tips.
Ingredients
For the Cookies
- 2 ½ cups gluten-free 1:1 baking flour (make sure it includes xanthan gum)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional but gives that classic bakery flavor)
For the Icing (Optional but Recommended)
- 2 cups powdered sugar
- 1–2 tablespoons milk or water
- ½ teaspoon vanilla
- Pink and red gel food coloring
Instructions
- Whisk the gluten-free flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. This step helps create a smooth texture.
- Mix in the egg, vanilla extract, and almond extract until fully combined.
- Add the dry ingredients to the wet ingredients. Mix just until a soft dough forms. Avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling prevents spreading and makes the dough easier to roll.
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Roll the dough to ¼-inch thickness on a lightly floured surface or between two sheets of parchment paper. Cut into heart shapes and transfer to the prepared baking sheet.
- Bake for 8–10 minutes, just until the edges are set and the centers remain slightly soft. Do not let them brown. They might appear a bit underbaked; that’s exactly how they should be.
- Let cool completely before decorating.
