Valentine Sugar Cookies {Gluten and Dye Free}
LocklearFarm
Soft, fluffy, heart shaped gluten free sugar cookies topped with dye-free royal icing make for the perfect Valentine Day treat!
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Dessert
Cuisine American
- 1 1/3 Cup Unsalted Butter
- 1 1/2 Cup White Sugar
- 2 Eggs
- 1 Tsp Vanilla
- 4 Cups Gluten-free Flour (1:1 ratio)
- 1 Tbsp Baking Powder
- 1/2 Tsp salt
- 3 Tbsp whole milk or milk substitute
Royal Icing
- 2 Lbs Powdered Sugar
- 1/3 Cup Whole Milk (or milk substitute)
- 2 Egg Whites
- Artificial Dye Free Food Coloring
Add butter and sugar to an electric mixer. Using the paddle attachment, beat until smooth.
Next, add the eggs and vanilla. Beat until smooth, being careful to scrape down the sides of the bowl.
In a separate bowl, sift together the flour, baking powder and salt. Slowly add to the wet ingredients and mix until just combined.
Pour in the milk and mix until the dough is combined.
Divide the dough in half and form into two discs. Wrap in plastic wrap and chill in fridge for at least one hour.
Once the dough is chilled, preheat oven to 375F. Roll out dough to ~1/3 inch thick and cut out desired amount of cookies.
On a baking sheet lined with parchment paper, bake cookies for 7-9 minutes. Being careful not to over-bake.
Allow cookies to cool completely before icing.
For the Icing
Sift the powdered sugar to make sure there are no lumps.
Place all ingredients in a mixing bowl. Beat together until the mixture is very smooth.
If icing seems too thick, add more milk as needed until you reach desired consistency.
Add artificial dye-free food coloring and have fun decorating!
Keyword dye free, Gluten Free, sugar cookie