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    Home » Recipes » Desserts

    Gluten-Free Heart Shaped Valentine's Cookies

    December 21, 2022 · Published: February 12, 2020 By: Asian Caucasian 4 Comments

    Jump to Recipe
    Decorated pink heart-shaped sugar cookies are stacked together.

    Share the love with these easy, Gluten-Free Heart Shaped Valentine's Cookies! Your sweetie will gobble up these delicious sugar cookies, and the glaze is pure perfection! How romantic is that?

    Heart-shaped sugar cookies in various sizes with pink and white glaze and decorative sprinkles stacked on top of a marble surface.

    Look how beautiful these gluten-free sugar cookies came out? The glaze is probably the easiest part. Get creative when you decorate these heart-shaped beauties!

    Ingredients for making gluten-free heart-shaped sugar cookies in various glass bowls on top of a wooden board.

    Simple ingredients are used in this Valentine's cookie recipe for gluten-free sugar cookies, including Pamela’s Gluten-Free All Purpose Flour.

    sugar cookie dough in a blue Kitchen Aid mixer on top of a wooden board

    HOW TO MAKE GLUTEN-FREE HEART-SHAPED VALENTINE'S COOKIES:

    1. In a medium bowl, whisk together the gluten-free flour, baking powder and salt.  Set aside.
    2. In a mixer bowl, cream the butter and sugars together until light and fluffy, about 1 to 2 minutes.
    3. Add in the egg, vanilla, and milk. Mix until well combined.
    4. Slowly add in the dry ingredients. Mix until well combined.
    5. Gather the dough into a ball and wrap in plastic wrap or a plastic bag. Chill the dough in the refrigerator 2 hours or overnight.
    sugar cookie heart-shaped dough cutouts on top of a rolling mat with a rolling pin and cookie cutters on the side

    Cut out various heart-shaped cookies. I used three different cookie cutters here. Dusting the cookie mat with flour before rolling the cookie dough and cutting ensures that the cookie dough won't stick.

    heart-shaped cookie cutouts on a baking tray lined with a silicone mat right out of the oven

    MAKE THE CUT-OUTS AND BAKE

    1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to set at room temperature 10 to 15 minutes.
    2. Sprinkle flour onto your rolling surface and the rolling pin. Lay the dough out and sprinkle a little flour on top.
    3. Roll the dough out to about ¼-inch thickness, adding more flour as needed to prevent sticking.
    4. Use heart-shaped cookie cutters to cut out shapes and place them on the baking sheets, leaving a two-inch space between cookies.
    5. Gather remaining dough scraps and re-roll. Continue to re-roll and cut out shapes until all the dough has been used. Bake in batches as cookie sheets fill up.
    6. Bake the cookies at 350°F 12-14 minutes. For crisper cookies, allow the cookies to get lightly browned. For not so crisp cookies, pull them from the oven before they brown around the edges.
    7. Cool completely before frosting.
    Powdered sugar in a sifter and on a wooden board

    Sift the powdered sugar before adding to the mixer. This ensures that there won't be lumps in the glaze.

    white frosting in a glass bowl with a whisk and a blue and white kitchen towel on the side

    How to make the glaze

    1. Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup, and extract. Stir vigorously until glaze is smooth.
    2. If needed, add additional milk to thin the glaze more. You’ve reached the correct consistency for the glaze if a scoop of icing slowly falls off the spoon.
    3. Divide the glaze into two small bowls and add pink food coloring into one bowl, and no food coloring into the other. With the pink glaze, stir well until no white glaze appears in the mixture.
    Heart-shaped sugar cookies in various sizes with pink and white glaze and decorative sprinkles stacked on top of a marble surface.

    How to decorate these sugar cookies

    1. Add the glaze into two different piping bags with a small tip. Pipe an outline of each cookie and fill it in for pristine edges. Alternatively, it can also be spread with a small knife.
    2. Decorate the cookies with your favorite sprinkles. This frosting hardens quickly so have sprinkles ready to put on immediately!
    3. Before stacking or wrapping cookies, make sure the glaze is completely hard. Set cookies on a baking sheet for several hours and serve immediately, or freeze in baggies for up to two months.
    Heart-shaped sugar cookies in various sizes with pink and white glaze and decorative sprinkles stacked on top of a marble surface.

    TIPS & TRICKS:

    • Cool the cookies completely before frosting! Otherwise, the glaze will run.
    • Store the cookies in an airtight container for up to three days.
    • If you make the sugar cookies more than a day ahead of when you need them, pop them in the freezer until the day of so they are nice and fresh!
    • The cookies can be frozen for at least one month. You can freeze them unglazed or glazed.
    • When ready, take them out of the freezer to thaw at room temperature. They taste just as fresh as the day they were baked.
    • You can glaze and decorate the cookies after thawing.

    WANT MORE?

    If you like this sugar cookie recipe, you’re going to want these cookie recipes too:

    • Matcha Green Tea Heart Cookies
    • Classic Pumpkin Spice Cookies
    • Chinese Almond Cookies
    • Manju Red Bean Cookies
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Heart-shaped sugar cookies in various sizes with pink and white glaze and decorative sprinkles stacked on top of a marble surface.

    Gluten-Free Heart Shaped Valentine's Cookies

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    Share the love with these easy, Gluten-Free Heart Shaped Valentine's Cookies! Your sweetie will gobble up these delicious sugar cookies, and the glaze is pure joy!

    • Total Time: 2 hrs 55 min (includes dough refrigeration)
    • Yield: 2 dozen 1x

    Ingredients

    Scale

    For the Cookies:

    • ½ cup butter, softened
    • ½ cup sugar
    • ¼ cup brown sugar
    • 1 egg
    • ½ teaspoon vanilla
    • 1 ½ tablespoons milk
    • 1 ¾ cup gluten-free flour blend (like Pamela’s All-Purpose Blend)
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    For the Cookie Glaze:

    • 2 cups powdered sugar, sifted
    • 6 teaspoons milk
    • 4 teaspoons light corn syrup
    • ½ teaspoon vanilla extract
    • Pink food coloring

    Instructions

    Make the Cookie Dough:

    1. In a medium bowl, whisk together the gluten-free flour, baking powder and salt.  Set aside.
    2. In a mixer bowl, cream the butter and sugars together until light and fluffy, about 1 to 2 minutes.
    3. Add in the egg, vanilla, and milk. Mix until well combined.
    4. Slowly add in the dry ingredients. Mix until well combined.
    5. Gather the dough into a ball and wrap in plastic wrap or a plastic bag. Chill the dough in the refrigerator 2 hours or overnight.

    Make the Cookies:

    1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to set at room temperature 10 to 15 minutes.
    2. Sprinkle flour onto your rolling surface and the rolling pin. Lay the dough out and sprinkle a little flour on top.
    3. Roll the dough out to about ¼-inch thickness, adding more flour as needed to prevent sticking.
    4. Use heart-shaped cookie cutters to cut out shapes and place them on the baking sheets, leaving a two-inch space between cookies.
    5. Gather remaining dough scraps and re-roll. Continue to re-roll and cut out shapes until all the dough has been used. Bake in batches as cookie sheets fill up.
    6. Bake the cookies at 350°F 12-14 minutes. For crisper cookies, allow the cookies to get lightly browned. For not-so-crisp cookies, pull them from the oven before they brown on the edges.
    7. Cool completely before frosting.

    Make the Cookie Glaze:

    1. Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup, and extract. Stir vigorously until glaze is smooth.
    2. If needed, add additional milk to thin the glaze more. You’ve reached the correct consistency for the glaze if a scoop of icing slowly falls off the spoon.
    3. Divide the glaze into two bowls and add pink food coloring into one bowl, and no food coloring into the other. Stir the pink glaze well until no white appears in the mixture.

    Glaze and Decorate the Cookies:

    1. Add the glazes into two different piping bags with a small tip. Pipe an outline of each cookie and fill it in for pristine edges. Alternatively, it can also be spread with a small knife.
    2. Decorate the cookies with your favorite sprinkles. This frosting hardens quickly so have sprinkles ready to put on immediately.
    3. Before stacking or wrapping cookies, make sure the glaze is completely hard. Set cookies on a baking sheet for several hours and serve immediately or freeze in baggies for up to two months.

    Notes

    • Cool the cookies completely before frosting! Otherwise, the glaze will run.
    • Store the cookies in an airtight container for up to three days.
    • If you make the sugar cookies more than a day ahead of when you need them, pop them in the freezer until the day of so they are nice and fresh!
    • The cookies can be frozen for at least one month. You can freeze them unglazed or glazed.
    • When ready, take them out of the freezer to thaw at room temperature. They taste just as fresh as the day they were baked.
    • You can glaze and decorate the cookies after thawing.
    • Author: Asian Caucasian
    • Prep Time: 2 hrs 40 min
    • Cook Time: 15 min
    • Category: Desserts
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free

    Nutrition

    • Serving Size:
    • Calories: 276
    • Sugar: 34.1 g
    • Sodium: 110 mg
    • Fat: 8.3 g
    • Carbohydrates: 48.8 g
    • Protein: 2.6 g
    • Cholesterol: 35.9 mg

    Keywords: gluten-free sugar cookies, gluten-free cutout sugar cookies, perfect sugar cookie recipe, heart sugar cookies, best sugar cookie and icing recipe, valentine's cookies

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Kym A Bakin

      February 12, 2020 at 9:59 am

      Absolutely adorbs! Can't wait to make these fun cookies with my son for Valentine's Day. Thanks for always making such yummy recipes ❤️

      ★★★★★

      Reply
      • Asian Caucasian

        February 12, 2020 at 10:24 am

        Hope you have so much fun making these with your son! Thanks for the great feedback!😘

        Reply
    2. Annette Rogers

      February 12, 2020 at 9:47 am

      Oh, these heart cookies sure are pretty! 💕 I’m going to make these with my kids. I know we’ll have so much fun!

      ★★★★★

      Reply
      • Asian Caucasian

        February 12, 2020 at 9:49 am

        Thank you, Annette! They really are so much fun to make and decorate!

        Reply

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    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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