Gluten Free Sugar Cookies

Valentine’s Day is just around the corner and my kitchen was calling to get in there and create! I LOVE making sugar cookies and my recipe for gluten free sugar cookies never fails!

Gluten Free Sugar Cookies

Every year to celebrate Valentine’s day I make HUGE heart shaped gluten free sugar cookies for my three guys. I then decorate them with a cute saying that always starts with “I love you more than….” and finish it with something that fits my boys current interests or just fits the mood.

There’s something about oversized cookies that definitely makes an impact. I LOVE watching my boys’ faces when they get up first thing in the morning and see these colourful creations waiting for them. I don’t have a picture of this year’s cookies yet but I’ll share them on my Instagram page after their big reveal!

Sugar Cookie Creations

If you follow me on Instagram you’ll see I make sugar cookies for most special occasions and celebrations. Here are few pictures of various of sugar cookies creations from the past six months.

Penguin Sugar Cookies

Penguins for my youngest’s penguin party themed 1st birthday!


Reindeer Sugar Cookies

Rudolph the Red Nose Reindeer at Christmas!


Snowflake Sugar Cookies

Snowflake Sugar Cookies (to celebrate having new snowflake cookie cutters…haha)


Love Bug Sugar Cookies

Love Bugs for Valentine’s this year! So cute!


Gluten Free Sugar Cookie Recipe

The recipe for these gluten free sugar cookies is simple and versatile. It’s great for cutting or shaping anything your little heart desires. As for the ingredients, I don’t use corn very often but I do find that corn starch helps give these cookies a soft, melt in your mouth consistency.

Gluten Free Sugar Cookie Dough

You should only need to chill the dough for an hour before you roll it out. However, it can be made ahead of time and kept in the fridge for a good week before you need it. Freezing the dough also works! I’ve frozen the discs, used them a couple weeks later, and the cookies have still worked out great!

When it comes to rolling out the dough, only a small amount of potato starch is needed to help it from sticking. I do recommend rolling the dough onto a silpat sheet or parchment paper just to make the cookies that much easier to move around. Be careful not to add too much potato starch or you’ll risk drying out the dough.

Gluten Free Sugar Cookies
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  • ¾ cup (105g) brown rice
  • ¾ cup (100g) tapioca
  • ½ cup (60g) cornstarch
  • 1/2 teaspoon baking powder
  • 1 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 eggs
  • 1 teaspoon vanilla
  • potato starch, for kneading and prevent sticking


  • In a small bowl, whisk together the brown rice flour, tapioca, cornstarch, baking powder, xanthan gum and salt. Set aside.
  • In a large bowl blend together the sugar and butter.
  • Next beat in the egg and vanilla.
  • Add the dry ingredients and mix thoroughly.
  • Form the dough into a soft ball and then flatten to a disc shape.
  • Place the disc of dough between 2 sheets of plastic wrap and chill in the fridge for at least an hour.
  • When the dough has chilled, preheat oven to 350 degrees Fahrenheit.
  • Prepare 2 un-greased cookie sheets and line with silpat cooking sheet or parchment paper.
  • Using your hands, sprinkle the disc with potato starch and knead until the dough is easy to work with and less sticky but be careful to not dry it out.
  • Roll out to about 1/8 -1/4 inch thickness. The thicker you make them the chewier they will be.
  • Cut into desired shapes and place on pan.
  • Bake for about 11-13 minutes until the edges have slightly browned.
  • Cool before removing from the pan.

Homemade Food Colouring

As adorable as the love bugs were the food colouring I used to achieve those rich colours is not something I wanted to give my kids. As far as they were concerned those bugs were decoration only.

To create a colourful icing for their “love day” cookies I made my own natural food colouring using beets. It is really easy to make and the colour it creates is gorgeous!

Natural Food Coloring

Simply take 3 large beets. Chop them up into bite sized pieces, place them in a pot and cover them with water. Boil the mixture for 45min – 1hour. Remove the cooked beets and the cooking liquid should be a rich purple colour. Turn the heat up to allow the liquid to continue simmering. Allow it to simmer until the liquid thickens, large bubbles/foaminess starts to appear. Make sure you check it frequently as the water can evaporate quickly… leaving you with burnt purple gunk. Once it’s cooled store in a small container in the fridge. Try to use it within a week.

For the icing colour above I only needed 1.5tsp of the beet food colouring to achieve that rich pink.

The royal icing was a simple mix of 3oz pasteurized egg whites, 1 tsp of vanilla and roughly 4 cups of icing sugar.

Hope everyone has a great Valentine’s Day, celebrating all those they love! ?

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Comments (2)

  1. Natasha March 12, 2017
    • Sarah March 13, 2017

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