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Gluten-Free Valentine's Day Cookies

Gluten-Free Valentine's Day Cookies

Who would not love to bake cookies for their loved one this Valentine's? I think baking cookies this Valentine's is a tradition whether you are single or the other way around. So, it is very interesting to try out some new baking recipe. Here is a recipe and how to bake for gluten-free cookies for this coming Love Month.
Whether you make a drop or roll out cookies, these colored cookies are sure to bring a smile to your face.
  Prep Time   10   minutes
  Cook Time   12   minutes
  Total Time   22   minutes
  Servings   24   minutes


  • 1   box   gluten-free sugar cookie mix
  • 1   stick   unsalted butter, softened   (1/2 cup; 4 ounces; 113 grams)
  • 1   large   egg   (1 3/4 ounces; 50 grams)
  • 1   tablespoon   water   (1/2 ounce; 14 grams)
  • 2   teaspoons   vanilla extract
  • pink food color or any food color


For Cut-Out Cookies

  • 1/4   cup   white rice flour, divided plus more for rolling.   (2 ounces; 56 grams)



  1. Adjust oven rack to middle position. Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. Set aside.
  2. Combine sugar cookie mix, butter, egg, water, vanilla extract, and a few drops of colored food coloring in a large mixing bowl. Mix, using a handheld mixer, on medium speed until dough forms.

  3. For Drop Cookies: Drop cookie dough, about one tablespoon each, onto prepared cookie sheet. Space cookies about two inches apart. The dough spreads during baking. Bake until edges just turn golden brown, about 12 minutes. Remove pan from oven. Allow cookies to cool down on the pan for two to three minutes. Then, using a metal spatula, transfer cookies to a wire cooling rack. Repeat until all dough is used.
  4. For Cut-Out Cookies: Add three tablespoons white rice flour to the dough. Mix. If the dough is firm stop. If the dough isn't firm, add remaining one tablespoon white rice flour. Pat dough into a rectangle. Wrap in plastic wrap or slip dough into a plastic bag. Chill for ten minutes.
  5. Remove dough from the refrigerator. Roll dough out on a generously white rice floured countertop, about 1/4-inch thick. Cut out into shapes. Place six cutouts onto a rimmed baking sheet. Chill cookies, on a baking sheet, for six minutes. 

  6. Bake until cookies are set, about 15 minutes. Allow cookies to cool on the pan for two minutes. Then, transfer cookies to a wire cooling rack. Bake each batch of cookies on a cool baking sheet to prevent the cookies from spreading. 


Additional Tip: Bake it with love! This is the most important ingredient of all. So, be sure to add some love to it while baking! Enjoy!

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