I’m going to state the obvious: Kids love holidays and cookies, heart shaped cookie cutters, icing, and sprinkles! Therefore it’s time to make delicious Valentine’s Day Sugar Cookies!
First of all, when you bring the all of those together your children basically think you’re the best mom (or dad, or aunt, or grandma) in the world. Homemade goodies always seem to make things better!
Up until recently my 2 year old daughter, who is gluten free, had to live with plain-non-holiday cookies. Because I had never made gluten free holiday/sugar cookies before, it was time! Seems like denying my children beautiful, fun shaped, icing covered cookies at every holiday… well let’s just say that childhood won’t stand for that!! Because Valentine’s Day is right around the corner it was time to tackle this cooking obstacle and make gluten free Valentine’s Day cookies. As a result, they turned out amazing!
It took me a few tries to get it right. Let’s just say modifying the recipe wasn’t such a good idea. Try #2! Sticking to the recipe also turned out ridiculously delicious. (I may or may not have already eaten 3 while typing this.)
She did such a good job stirring!
- 2 cups butter, softened
- 2 cups sugar
- 3 eggs
- 5 tablespoons milk
- 1 teaspoon vanilla
- 6 1/2 cups all purpose flour OR gluten free flour + 1/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add milk and vanilla.
- Milk flour, baking soda, baking powder, and salt.
- Gradually add flour to creamed mixture and mix well.
- Use a cookie scoop and placed on a greased cookie sheet, or refrigerate for one hour. Roll out on a floured surface until dough is 1/4 inch in thickness then use cookie cutters.
- Bake for 350 degrees F for 8-10 minutes.
Another fun thing I tried was to make was my favorite regular (full-of-gluten) sugar cookie recipe and turn it into a gluten free recipe. After the batter was ready, all of a sudden it turned into a drop cookie instead of a rolled cookie. Consequently no cookie cutters for these! Oops.! Nevertheless, the day was saved! Food coloring was added to turn half the batter red, then the two were swirled together and topped with pink sugar! While both recipes are delicious, drop cookies are less work.
Finally, making rolled cookies from scratch can be time consuming, while drop cookies are so much faster. As much as I like shaped sugar cookies, I try to avoid a rolling pin whenever possible (Hence, that is why I have never made holiday shaped cookies before!!)
Finally, it’s time to have a tasty Valentine’s Day sugar cookie with the kiddos and the hubby!
Disclaimer: Manufacturers formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
More fun ideas!