This post is late, but I’m ok with that. You see, my life is crazy: I have 3 kids, 2 dogs, and a husband that I adore – all of which are big draws on my time. The kids go to an alternative family school that involves a LOT of parent participation, the dogs want my attention ALL day long, and well, every extra second I get I want to spend with that handsome fella I married almost nine years ago.

I know, by now you’re asking yourself, “what does this have to do with cookies?” Well, I’ll tell you – last week I spent Tuesday with my youngest; on Wednesday I drove 2 hours to shoot a family session, caught the ferry to Vancouver, had dinner with my sister and spent the night; Thursday morning I met my commercial client and then caught the ferry home late Thursday afternoon. When I got in, my family wanted me, dinner needed making, images needed editing, and I was ready to collapse. On Valentine’s Day I woke up realising I had to make 3 dozen gluten free sugar cookies for WJ’s class to decorate after lunch so I set about furiously baking, just running out the door tat the last second to be on time.  That night we spent our Valentine’s at the school’s family dance, thus is wasn’t until Saturday morning that I set  about icing these up and getting around to photographing my cookies for this entry. So I apologise that I’ve not gotten this up in time for you to make your own Valentine treats – I blame my family, which is fine with me because they are, after all, my heart. Besides, Easter is coming and I’ve already volunteered to decorate sugar cookie easter eggs with GG’s class – hopefully I’ll get an picture of those up before the holiday is over!


Best Ever Gluten Free Sugar Cookies
Servings Prep Time
3dozen 15minutes
Cook Time Passive Time
15minutes 0minutes
Servings Prep Time
3dozen 15minutes
Cook Time Passive Time
15minutes 0minutes
Gluten Free Sugar Cookies
  • 2cups GF flour mixture**
  • 2cups rice flour
  • 1 tsp. baking powder
  • 1/2tsp. salt
  • 1cup unsalted butter or lard, room temperature
  • 1cup sugar, organic white
  • 1/2cup coconut or brown sugar, packed
  • 2 eggs, large
  • 1 1/2Tbsp. pure vanilla extract
  • 1tsp. organic lemon zest
Royal Icing
  • 1lbs. icing sugar, sifted
  • 5Tbsp. meringue powder
  • 1/3cup water
  1. Preheat oven to 325 F.
  2. Sift flours, baking powder and salt into a mixing bowl - set aside.
  3. With an electric mixer, cream the butter (or lard) and sugars together until the mixture is light and fluffy. Add the eggs, vanilla and lemon zest - continue to beat until well combined.
  4. With beaters on low, add in the flour mixture slowly until the dough is cohesive and can be brought together.
  5. Split the dough into three balls and wrap in plastic to prevent the dough from drying out. Roll out each ball between two sheets of parchment paper, cut out with desired shapes and transfer to parchment lined cookie sheet. Gather scraps, roll out again and repeat cutting process until cookie sheet is full. Repeat with other balls of dough.
  6. Once you have a full sheet, bake for 12-15 minutes or until the centres are firm and the edges of the cookies JUST start to colour.
  7. Cool completely before icing.
  1. Place all ingredients into the bowl of a mixer fitted with whisk head attachment. Mix on medium low speed until the icing is thick and glossy. If it seems too thin, add more powdered sugar - if too thick, add water sparingly until proper thickness is achieved.
  2. Store icing immediately in an airtight container - icing will harden quickly if exposed to air.
  3. To ice the cookies, first outline the shapes and then "flood" the inside (you may want to add a touch more water to thin the icing for flooding)
  4. **I've used Celimix here, but feel free to substitute with your favourite GF flour blend
Best Ever Gluten Free Sugar Cookies
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