Celebrate Valentine’s Day with these special sugar cookie hearts with naturally dyed frosting!
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Happy Valentine’s week to you!
I did the volunteer thing for the classroom Valentine’s Day treat this year, so I figured what better way to get *all* these cookies done…than with a couple sweet little 6 year olds?!
Chloe got to invite a friend over to decorate these cute little hearts and these girls are just too fun. The giggles were endless, and the cookies turned out so great.
This is my go-to gluten free sugar cookie cut out recipe – it is so easy to work with! I am not much of a baker and don’t really like to mess around with fussy recipes. This dough is very forgiving and very nice to work with – especially for a gluten free dough. I found this little heart cookie cutter that is perfect for a class treat – not oversized and not too tiny.
We used freeze dried raspberries for the great Valentine’s Day frosting color, and left a handful of them frosted white in case any of the little guys in class were afraid of pink 😉 Freeze dried strawberries would work for that pretty color if you want too!
The frosting is just delicious! Soft and sweet with amazing raspberry flavor – and that color! So pretty! Completely free of artificial dyes – because I don’t know about you, but if I were a school teacher I don’t think I would want my classroom all hopped up on Red 40 for the afternoon! I also think swapping the butter for cream cheese would make a delicious, tangy raspberry cream cheese frosting.
And since my kitchen was full of little girls for the afternoon, we of course had to break out the sparkly sprinkles! You can get naturally dyed sugar sprinkles and they are so fun to keep on hand for holidays!
- FOR THE COOKIES:
- 1 cup softened butter (if you are dairy free, you can use palm shortening)
- 1 cup organic pure cane sugar (could use sucanat but the color will come out darker)
- 1 egg (if you are egg free you can use a gelatin egg or flax egg or 2)
- 1 tsp vanilla
- ¼ tsp sea salt
- 1 cup tapioca flour
- ½ cup white rice flour
- ½ cup sorghum flour
- 1 tsp xanthan gum (Do NOT leave this out – it helps the cookies rise. You will have a melted mess without it...I have the mess to prove it! It also makes rolling out the dough so much easier.)
- FOR THE RASPBERRY FROSTING
- 3 TB blended freeze dried raspberries (Just put them into a blender and blend into powder. I used about ¾ of a 1.2oz bag of freeze dried raspberries. You can add the rest if you want a deeper color. I blended the whole bag and am keeping the leftover powder in an airtight container for another time.)
- 2 cups organic powdered cane sugar
- ¼ cup softened butter
- 3-4 TB milk or coconut milk
- In a large mixing bowl, cream butter and sugar.
- Add the egg, vanilla, and salt and blend.
- Add the flours and xanthan gum. Mix until well combined.
- Cover and refrigerate for 1 hour.
- Take the dough out of the fridge, and let it come to room temp for about 30 minutes.
- Lay out some parchment paper on the counter and flour it with white rice flour. Flour your hands and use the warmth of your hands to gently knead the dough, and then roll out the dough. (Use white rice flour on the rolling pin and parchment paper to keep the dough from sticking)
- Cut out your hearts and bake on a silpat (or parchment paper) lined baking sheet at 350 degrees for 11 minutes.
- Let the cookies cool completely before decorating. To make the frosting, just blend the frosting ingredients until smooth. You can add more milk if you wish for a thinner, more royal icing type of frosting.
For more real food treat ideas you can follow my Treat Ideas Board on Pinterest!
More real food recipes you might like:
Gluten Free Chocolate Chunk Blender Cookies