Valentine Sugar Cookies by Everyday Gluten Free Gourmet

I love this recipe! I think you will agree –  you’d never know they were gluten free!

photo credit, Jim Little

  • Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta. She became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. Food restrictions are real and learning to accommodate them is an important skill. As a passionate home cook, Cinde encourages everyone to just get in the kitchen and cook!

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Celiac-Scene-Events-February-2020-E-News wpValentine Sugar Cookies


  • 1 cup white rice flour
  • 1 cup tapioca starch
  • ½ cup potato starch
  • 2 tsp xanthan gum
  • 1/8 tsp salt
  • 1 cup butter room temperature
  • 2/3 cup sugar
  • 1 egg yolk
  • 1 tsp vanilla


  • sweet rice flour or tapioca starch


  • icing sugar, melted chocolate or candy sprinkles


  • In a large bowl whisk together dry ingredients.
  • In an electric mixer beat the butter and sugar until light and fluffy.
  • Add egg yolk and vanilla, mix until combined.
  • On low speed gradually add the dry mixture just until combined. Transfer the dough to a lightly floured surface and shape into a ball. Divide the dough in half onto 2 pieces of waxed paper. Flatten each one into a disk. Cover with the waxed paper and refrigerate for 30 minutes or overnight.
  • Preheat oven to 350°F and prepare baking sheets.
  • Gently roll out dough to ¼-inch thickness, sprinkling with flour as needed.
  • Bake cookies in preheated oven for 15 minutes or until just turning golden on the edges.
  • Allow to cool on the baking sheet for 2-5 minutes before transferring to cooling racks. Cool completely before decorating.


  • Rolling the dough with waxed paper on both sides makes it easy to flip over. Gently peel off the paper and cut out shapes. Sprinkle with a bit of flour if dough is too sticky. Transfer cut cookies to baking sheets and refrigerate 10-15 minutes for best results.
  • Gather remaining pieces of dough from cut cookies, gather into dough ball and repeat as before.
  • Refrigerate dough 10-15 minutes before rolling out again.

Cinde’s ‘How to Use Gluten-Free Flour’ Series

Everyday Gluten Free Gourmet Flour Mix

Everyday Gluten Free Gourmet’s Favourite Flour Mix – photo credit, Jim Little