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5 from 6 votes

Gluten Free Valentine's Day Sugar Cookie Hearts With Naturally Dyed Frosting

Celebrate Valentine’s Day with these special sugar cookie hearts with naturally dyed frosting!
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free sugar cookie recipe, gluten-free sugar cookies, gluten-free Valentine's Day cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

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 flax egg
  • 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 3/4 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
  • 1/4 cup softened butter
  • 3-4 TB milk or coconut milk

Instructions

  • 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.