Roll out your love this Valentine’s Day with these gluten free Sugar Cookie Hearts, made safe for the ones in your life who have gluten, egg, and dairy food allergies. These cookies are easy to whip up and make the perfect crunchy, crispy, buttery cookie to decorate. Don’t let the shape stop you at just hearts though, this is the perfect dough for any type of gluten free roll-out sugar cookie and holiday, really! Imagine the shapes you can create…
I used my favorite dough for these gluten free Sugar Cookie Hearts, found also in my Sugar Cookie Puzzle recipe. This dough calls for aquafaba, the brine from a can of chickpeas, which serves as the egg replacer but if you or your little ones are allergic to chickpeas, you can do a few things to substitute it:
- Use 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, whisk until frothy
- Use 1 Tbsp. flaxseed meal + 4 Tbsp. warm water (allow to sit for 5 minutes to thicken)
- Use 1 small egg, if not allergic (you might need to add 1-2 Tbsp. more flour due to more liquid being added into the dough from the egg)
*Please note that this recipe was created with aquafaba so I cannot guarantee that the following substitutions will give the same outcome for these gluten free Sugar Cookie Hearts.
For the Cookie Dough:
- 1/4 c. non-hydrogenated shortening
- 2 Tbsp. nondairy butter, softened
- 1/4 c. + 2 Tbsp. powdered sugar
- 1/4 c. granulated sugar
- 1 Tbsp. aquafaba* (brine from a can of chickpeas)
- 1 tsp. lemon zest
- 1 1/4 c.Cara’s GF Flour Blend
- 1/2 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. sea salt
- 1 Tbsp. lemon juice
For the Frosting:
- With an electric mixer over medium speed, beat the shortening and butter together for 30 seconds. Add the sugars and beat until fluffy (approx 60 seconds).
- Add the aquafaba and lemon zest and beat until just combined.
- Throw the remaining ingredients (except for the lemon juice) into the bowl and mix over low speed until a dough is formed. The dough will look crumbly. Add the lemon juice and mix again until just combined. You will find that you are able to form a nice dough with your hands. If the dough is too sticky, add a tablespoon of flour into the mix.
- Divide the dough into 3 balls. Chill for up to an hour.
- Preheat oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
- The dough ball *will* be a little crumbly. Simply warm it up by passing it back and forth between your hands, smoothing it out. Roll out 1 dough ball between two pieces of parchment paper until 1/4″ thick. Cut into desired shapes.
- Place on baking sheet and bake for 6-8 minutes or until edges are lightly browned. Allow to cool for 5 min on sheet before transferring to a cooling rack. Repeat with the other 2 dough balls.
- For the frosting: Mix the butter and shortening together with the powdered sugar. Add the food coloring and a teaspoon of dairy free milk and mix until nice and smooth for an easy spread.
- Decorate cookies with frosting, googly eyes, sprinkles, red hots, etc.
*See post for substitution ideas
** You can use an equal amount of cream cheese instead of shortening if you want
Want to make these gluten free Sugar Cookie Hearts with your kids? Have the cookies already made and have your little ones do the decorating. Set the frosting, googly eyes, sprinkles, and other candies you want on the table and allow them to have fun creating their own heart faces. Talk about a fun Valentine’s Day cookie party!
I sense a new Valentine’s tradition on the horizon for you and your family…