30+ Easy and Delicious Gluten-Free Cookie Recipes for Valentine’s Day
Valentine’s Day is the perfect occasion to indulge in sweet treats, and what better way to celebrate than with a batch of freshly baked cookies?
If you’re following a gluten-free diet or preparing treats for loved ones with dietary restrictions, these Valentine’s Day gluten-free cookie recipes will ensure no one misses out on the joy of holiday baking.
From classic sugar cookies adorned with colorful icing to decadent chocolate and coconut creations, there’s something for every palate.
Whether you’re planning to bake with your kids, surprise your partner, or share with friends, these 30+ gluten-free cookie recipes will make your Valentine’s Day even more special.
So, preheat your oven, gather your ingredients, and get ready to bake up some love-filled cookies that everyone will enjoy!
30+ Easy and Delicious Gluten-Free Cookie Recipes for Valentine’s Day
With these 30+ Valentine’s Day gluten-free cookie recipes, you can create delicious, festive treats that cater to every sweet tooth—whether it’s chocolate, fruit, or a classic sugar cookie.
Baking these cookies will not only fill your home with the delightful aroma of freshly baked goods but also bring smiles to the faces of those you love.
These recipes are perfect for sharing, gifting, or enjoying during a cozy Valentine’s Day celebration.
So, embrace the love, treat yourself and others, and spread a little sweetness this Valentine’s Day with gluten-free cookies that everyone can enjoy.
Gluten-Free Red Velvet Cookies
These gluten-free red velvet cookies are a deliciously festive treat for Valentine’s Day. With a rich, soft texture and vibrant red color, they’re perfect for sharing with your special someone. The subtle cocoa flavor paired with a cream cheese frosting drizzle adds a delightful contrast. These cookies will not only brighten up any celebration but also satisfy your sweet tooth while staying gluten-free.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp cocoa powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- ½ cup sour cream
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and red food coloring. Mix until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the sour cream to add a little extra moisture.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
- Bake for 8-10 minutes, until the edges are set. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
- To make the frosting, beat together the cream cheese, powdered sugar, and vanilla until smooth. Drizzle over the cooled cookies.
These red velvet cookies are a delightful gluten-free dessert that brings both color and flavor to your Valentine’s Day. The creamy frosting adds a touch of indulgence, making each bite feel like a special occasion. Whether you’re gifting them to a loved one or enjoying them yourself, they’re sure to be a hit at any celebration.
Gluten-Free Raspberry Almond Thumbprint Cookies
These raspberry almond thumbprint cookies are the perfect balance of tart and sweet. The gluten-free cookie base is soft and buttery, with a subtle almond flavor, while the raspberry jam filling adds a fruity touch. Topped with slivers of almonds, these cookies are an elegant and delicious treat for Valentine’s Day, offering a burst of flavors in every bite.
- Ingredients:
- 1 ¼ cups gluten-free all-purpose flour
- ¼ tsp salt
- 1/3 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- ¼ cup raspberry jam
- 2 tbsp sliced almonds
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the gluten-free flour, salt, and almond flour. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and almond extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the balls on the baking sheet and use your thumb to create an indent in the center of each cookie.
- Fill each indent with a small spoonful of raspberry jam.
- Sprinkle the cookies with sliced almonds.
- Bake for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet before transferring them to a wire rack.
These raspberry almond thumbprint cookies are a great gluten-free option for a refined Valentine’s treat. The almond and raspberry combination creates a unique and satisfying flavor profile, while the cookies’ delicate appearance makes them perfect for gifting. With their buttery texture and fruity jam center, these cookies are a guaranteed favorite for any occasion.
Gluten-Free Chocolate Dipped Strawberry Cookies
These chocolate-dipped strawberry cookies are a luxurious and romantic treat for Valentine’s Day. The gluten-free cookie dough is infused with freeze-dried strawberry powder, giving it a sweet, berry flavor. Once baked, each cookie is dipped in rich dark chocolate and sprinkled with chopped strawberries, offering a decadent and flavorful combination that feels like the perfect Valentine’s gift.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1/3 cup freeze-dried strawberry powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz dark chocolate (for dipping)
- 2 tbsp chopped freeze-dried strawberries (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and strawberry powder. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Slowly add the dry ingredients to the wet ingredients and mix until the dough forms.
- Roll the dough into tablespoon-sized balls and place them on the baking sheet. Flatten them slightly with the back of a spoon.
- Bake for 8-10 minutes, until the edges are golden. Let the cookies cool on a wire rack.
- While the cookies are cooling, melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals.
- Once the cookies have cooled, dip the bottom of each cookie into the melted chocolate, allowing the excess to drip off.
- Sprinkle with chopped freeze-dried strawberries. Let the chocolate set before serving.
These chocolate-dipped strawberry cookies offer a perfect combination of fruity sweetness and rich chocolate. They’re a great way to celebrate Valentine’s Day with something that feels both indulgent and thoughtful. The freeze-dried strawberries not only enhance the flavor but also add a fun pop of color, making these cookies as beautiful as they are delicious.
Gluten-Free Heart-Shaped Sugar Cookies
These gluten-free heart-shaped sugar cookies are simple yet elegant, making them perfect for Valentine’s Day. With a tender, buttery texture and a touch of vanilla, these cookies are a classic that never goes out of style. They can be decorated with icing, sprinkles, or edible glitter, making them a great treat for both kids and adults. Whether you’re hosting a Valentine’s party or looking for a sweet homemade gift, these cookies are sure to impress.
- Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (or dairy-free milk)
- Royal icing or sprinkles (optional for decoration)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and milk, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for 30 minutes to an hour.
- Once chilled, roll out the dough on a lightly floured surface to about ¼ inch thick.
- Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges begin to turn golden. Let the cookies cool on a wire rack.
- Once cooled, decorate the cookies with royal icing, sprinkles, or edible glitter.
These gluten-free heart-shaped sugar cookies are a fun and versatile treat for Valentine’s Day. Their buttery flavor and soft texture make them irresistible, and the decorating possibilities are endless. Whether you choose to keep them simple or go all out with intricate designs, these cookies are sure to add a special touch to your Valentine’s celebrations.
Gluten-Free Chocolate Chip Love Bites
These gluten-free chocolate chip love bites are mini versions of your classic chocolate chip cookies, packed with gooey chocolate and perfect for a quick Valentine’s Day treat. These bite-sized cookies are the ideal way to share a little love, whether you’re indulging by yourself or gifting them to someone special. With just the right balance of sweetness and richness, they’re a gluten-free cookie you’ll want to make again and again.
- Ingredients:
- 1 ¼ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups gluten-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls, then place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon or your fingers.
- Bake for 8-10 minutes, or until golden brown around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These gluten-free chocolate chip love bites are the perfect size for sharing and enjoying in one or two bites. Their chewy, chocolate-filled centers are a comforting and sweet treat for Valentine’s Day. Whether you pack them into a gift box or serve them at a party, these little cookies will quickly become a favorite.
Gluten-Free Strawberry Shortcake Cookies
Strawberry shortcake is a beloved dessert, and these gluten-free strawberry shortcake cookies combine all the flavors of the classic treat into one portable and easy-to-eat dessert. Soft, biscuit-like cookies are studded with fresh strawberries and topped with a light dusting of powdered sugar. The cookies are perfect for Valentine’s Day, offering a delicious, gluten-free twist on the traditional shortcake.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries
- 1 tbsp heavy cream (optional)
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add the cold, cubed butter into the dry ingredients and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Add the granulated sugar, egg, and vanilla extract, mixing until just combined.
- Gently fold in the diced strawberries.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet. Flatten each cookie slightly with your fingers.
- Bake for 10-12 minutes, until the cookies are golden brown around the edges.
- Allow the cookies to cool slightly before dusting with powdered sugar.
These gluten-free strawberry shortcake cookies are a delightful Valentine’s Day treat, offering all the sweet, fruity flavors of strawberry shortcake in a cookie form. The soft, biscuit-like texture combined with fresh strawberries makes for a light and satisfying dessert. They’re perfect for an afternoon tea, gifting, or sharing with a loved one.
Gluten-Free Raspberry Almond Thumbprint Cookies
These gluten-free raspberry almond thumbprint cookies are an elegant treat that combines the nutty flavor of almonds with the sweet tartness of raspberry jam. The soft, buttery cookies have a delicate texture that melts in your mouth, and the almond flavor pairs perfectly with the fruity jam center. These cookies are easy to make, yet look impressive, making them a perfect addition to your Valentine’s Day celebration.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1/3 cup almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ¼ cup raspberry jam (or your favorite fruit jam)
- Sliced almonds for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to press a small indentation into the center of each cookie.
- Fill each indentation with a small amount of raspberry jam and garnish with a few sliced almonds around the edges.
- Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool on a wire rack.
These gluten-free raspberry almond thumbprint cookies are a delightful combination of flavors and textures. The almond base gives the cookies a rich, nutty flavor, while the raspberry jam center adds a fruity burst. These cookies are a wonderful option for gifting or sharing with loved ones this Valentine’s Day, offering a touch of elegance and sweetness in every bite.
Gluten-Free Red Velvet Cookies
These gluten-free red velvet cookies are a vibrant, fun treat that brings the classic red velvet cake flavor into a chewy, cookie form. Made with cocoa powder and a hint of buttermilk, these cookies are rich, soft, and indulgent. Their deep red color and delicate vanilla cream cheese frosting make them perfect for celebrating Valentine’s Day with style and a touch of decadence.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp buttermilk or dairy-free milk
- 1 tbsp red food coloring
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, buttermilk, and red food coloring, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set. Let the cookies cool on a wire rack.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once the cookies are completely cool, pipe or spread a small amount of frosting onto each cookie.
These gluten-free red velvet cookies bring the indulgence of red velvet cake into a convenient, bite-sized cookie form. With their beautiful color and cream cheese frosting, they make a stunning Valentine’s Day treat. Rich, soft, and just the right amount of sweet, they’ll become a new favorite for celebrating the day of love.
Gluten-Free Chocolate Dipped Shortbread Cookies
These gluten-free chocolate-dipped shortbread cookies are a perfect blend of buttery, crisp shortbread and smooth, rich chocolate. The cookies are simple yet sophisticated, with a delightful crunch and a decadent chocolate coating. The subtle flavor of the shortbread pairs beautifully with the glossy chocolate, making these cookies ideal for gifting or sharing with loved ones this Valentine’s Day.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 4 oz dark chocolate (or milk chocolate) for dipping
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, cornstarch, and salt.
- In a separate bowl, cream the butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, slightly flattening each ball with the back of a fork.
- Bake for 10-12 minutes, or until the edges begin to turn golden. Let the cookies cool completely on a wire rack.
- Once the cookies have cooled, melt the dark chocolate in a microwave-safe bowl or over a double boiler.
- Dip the bottom half of each cookie into the melted chocolate, then place them on a sheet of parchment paper to set.
- Allow the chocolate to firm up before serving.
These gluten-free chocolate-dipped shortbread cookies are a timeless treat that combines the richness of chocolate with the delicate crunch of shortbread. Their buttery flavor and smooth chocolate coating make them a standout dessert for Valentine’s Day. Whether you’re gifting them in a box or enjoying them with a cup of tea, these cookies are sure to make your Valentine’s Day extra special.
Gluten-Free Mocha Kissed Cookies
For coffee and chocolate lovers, these gluten-free mocha kissed cookies are a must-try Valentine’s Day treat. These rich, soft cookies are flavored with a hint of coffee and cocoa, then topped with a creamy chocolate kiss in the center. They’re a perfect balance of deep chocolate flavor and the subtle bitterness of coffee, creating a deliciously indulgent bite-sized treat that is perfect for gifting or enjoying with loved ones.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips or chocolate kisses
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, cocoa powder, instant coffee granules, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
- Once the cookies come out of the oven, immediately press a chocolate kiss or chocolate chips into the center of each cookie.
- Allow the cookies to cool on a wire rack before serving.
These gluten-free mocha kissed cookies are an irresistible combination of coffee and chocolate, making them an ideal treat for coffee aficionados and sweet-tooths alike. The addition of a chocolate kiss in the center makes them extra special, and they are the perfect indulgence for celebrating Valentine’s Day with a bit of extra sweetness and warmth.
Gluten-Free Chocolate-Coconut Macaroons
These gluten-free chocolate-coconut macaroons are a chewy, sweet treat that’s bound to steal the show this Valentine’s Day. With a crispy golden exterior and a soft, moist center, these macaroons are packed with rich coconut flavor. The addition of a drizzle of dark chocolate on top gives them a decadent touch, making them the perfect cookie for sharing with loved ones on the special day.
- Ingredients:
- 2 ½ cups shredded unsweetened coconut
- 3 large egg whites
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup dark chocolate, chopped or chocolate chips (for drizzling)
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Stir until everything is well mixed and the coconut is evenly coated.
- Using a spoon, scoop the mixture and form small mounds on the baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges of the macaroons are golden brown.
- Remove from the oven and allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the macaroons are cooling, melt the dark chocolate in a microwave or over a double boiler.
- Once the macaroons are cool, drizzle the melted chocolate over the top of each macaroon for a decorative touch.
- Allow the chocolate to set before serving.
These gluten-free chocolate-coconut macaroons are a delightful blend of chewy coconut and smooth chocolate, making them a perfect treat for Valentine’s Day. Their simple ingredients and sweet, decadent flavor make them both satisfying and easy to prepare, while the chocolate drizzle adds a bit of elegance to each bite.
Gluten-Free Red Velvet Crinkle Cookies
These gluten-free red velvet crinkle cookies are as beautiful as they are delicious. With their rich red color and signature crinkled top, they are the perfect treat for Valentine’s Day. The combination of cocoa powder and buttermilk gives these cookies a soft and chewy texture, and their powdered sugar coating creates a sweet contrast with the slight bitterness of the cocoa. These cookies are a showstopper and perfect for sharing with someone special.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp buttermilk or dairy-free milk
- 1 tbsp red food coloring
- ½ cup powdered sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, buttermilk, and red food coloring, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into 1-inch balls and coat them in powdered sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops have cracked.
- Allow the cookies to cool on a wire rack before serving.
These gluten-free red velvet crinkle cookies are a festive and indulgent treat that brings the iconic red velvet cake flavor to a chewy cookie form. Their crinkled tops and vibrant color make them a perfect addition to any Valentine’s Day celebration, offering both beauty and flavor in every bite. Whether you’re gifting them or enjoying them yourself, these cookies will surely impress.
Gluten-Free Strawberry Shortcake Cookies
These gluten-free strawberry shortcake cookies are the perfect sweet treat for Valentine’s Day. Bursting with fresh strawberry flavor, they combine the richness of shortbread with the sweet, juicy goodness of strawberries. Topped with a dollop of whipped cream or a light glaze, these cookies are a fun and festive take on the classic strawberry shortcake dessert, offering a deliciously refreshing way to celebrate love.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup fresh strawberries, finely chopped
- ¼ cup heavy cream or coconut cream (for the glaze)
- 1 tbsp powdered sugar (for the glaze)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in the chopped strawberries gently, making sure they’re evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden brown on the edges.
- While the cookies are cooling, make the glaze by whisking together the cream and powdered sugar.
- Drizzle the glaze over the cooled cookies before serving.
These gluten-free strawberry shortcake cookies offer a burst of fresh flavor and a light, sweet indulgence perfect for Valentine’s Day. The combination of strawberries and shortbread creates a classic pairing that is both satisfying and refreshing, while the glaze adds a beautiful, silky touch. These cookies are sure to bring a smile to anyone’s face.
Gluten-Free Churro Cookies
These gluten-free churro cookies bring the warm, cinnamon-sugar goodness of the classic Mexican dessert into a soft and chewy cookie form. With a crispy exterior and a soft, tender interior, they’re an irresistible treat that’s perfect for celebrating Valentine’s Day. Whether enjoyed alone or shared with a loved one, these cookies are a unique and fun way to bring a little spice to the occasion.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tbsp granulated sugar (for coating)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, mix the cinnamon and the 2 tbsp of sugar.
- Roll the dough into 1-inch balls and roll them in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls on the prepared baking sheet and slightly flatten them with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on a wire rack.
These gluten-free churro cookies are a delightful twist on the traditional cinnamon-sugar treat, offering the perfect balance of warmth and sweetness. With their tender interior and slightly crisp exterior, they make a unique and fun addition to your Valentine’s Day festivities. These cookies are sure to please anyone who loves a little spice with their sweetness.
Gluten-Free Heart-Shaped Sugar Cookies
These gluten-free heart-shaped sugar cookies are a classic Valentine’s Day treat, perfect for decorating with colorful icing or sprinkles. With a crisp texture and a rich, buttery flavor, these cookies are both simple to make and elegant. They’re a great choice for creating personalized gifts or simply enjoying with loved ones on this special day.
- Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (dairy or dairy-free)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and milk, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough out on a lightly floured surface to about ¼-inch thickness.
- Use a heart-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack before decorating with icing, sprinkles, or other toppings.
These gluten-free heart-shaped sugar cookies are the perfect sweet treat to celebrate Valentine’s Day. Their buttery flavor and crisp texture make them a timeless favorite, and the heart shape makes them especially festive. Whether decorated with icing or enjoyed plain, these cookies are sure to add a little extra love to your celebrations.
Note: More recipes are coming soon!