Best Gluten Free Valentine’s Day Cookies

Here are my favorite gluten-free Valentine’s Day cookies, with a soft, cake-like texture from sour cream, a buttery shortbread flavor, and a smooth almond-flavored frosting that’s perfect for decorating.

These cookies have become our go-to treat every February in our house. The kids love cutting them into heart shapes and going wild with the food coloring, and I love that everyone can enjoy them since they’re completely gluten-free.

What Kind of Flour Should I Use?

Since this is a gluten-free recipe, you’ll want to use a good quality gluten-free all-purpose flour blend for the best results. Look for blends that contain xanthan gum or guar gum already mixed in, as these help bind the cookies together and prevent them from crumbling. Popular brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure work really well and can be swapped directly for regular flour without any adjustments. If your blend doesn’t include a binder, you’ll need to add about 1/2 teaspoon of xanthan gum to the recipe. Avoid using single-ingredient flours like almond flour or coconut flour alone, as they won’t give you that classic sugar cookie texture you’re looking for.

Options for Substitutions

These cookies are pretty adaptable, so here are some swaps you can make if needed:

• Gluten-free flour: Since this is a gluten-free recipe, stick with a good quality gluten-free flour blend that includes xanthan gum. If your blend doesn’t have it, add 1/2 teaspoon of xanthan gum to help the cookies hold together.
• Sour cream: You can use Greek yogurt instead of sour cream in both the cookies and frosting. The texture will be nearly identical, though the flavor might be slightly tangier.
• Almond essence: If you’re not a fan of almond flavor or have allergies, just use extra vanilla essence instead. You can also try lemon or orange extract for a citrus twist.
• Butter: For dairy-free cookies, use vegan butter sticks (not the spreadable kind) in equal amounts. The cookies will taste slightly different but still work well.
• Egg: For an egg-free version, use 1/4 cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
• Milk: Any milk works here – dairy, almond, oat, or soy. Use whatever you have on hand to thin out the frosting.

Watch Out for These Mistakes While Baking

The biggest mistake with gluten-free sugar cookies is skipping the chilling step – if you try to roll out warm dough, it’ll stick to everything and your cookies will spread too much in the oven, losing their cute heart shapes. When rolling out the dough, use extra gluten-free flour on your surface and rolling pin, but don’t overwork it since gluten-free dough can become crumbly if handled too much. Watch your baking time closely and pull the cookies when the edges just barely start to turn golden – overbaking by even a minute or two will make them dry and crumbly instead of soft. For perfectly smooth frosting, make sure your butter is at room temperature before mixing, and if the frosting seems too thick to spread easily, add milk one teaspoon at a time until you get a spreadable consistency.

What to Serve With Valentine’s Day Cookies?

These cookies are perfect on their own, but they’re even better when paired with a hot cup of coffee or a glass of cold milk for dunking. If you’re putting together a Valentine’s Day spread, consider serving them alongside fresh strawberries and whipped cream, or even some chocolate-covered fruit for a sweet treat table. Hot chocolate with marshmallows is another great option, especially if you’re celebrating with kids or want to keep the cozy vibes going. You could also arrange them on a platter with other desserts like brownies or cupcakes if you’re hosting a Valentine’s party.

Storage Instructions

Store: Once your cookies are completely cooled and the frosting has set, stack them in an airtight container with parchment paper between the layers. They’ll stay fresh at room temperature for about 5 days, or you can keep them in the fridge for up to a week if your kitchen is warm.

Freeze: These cookies freeze really well, either frosted or unfrosted. If they’re already decorated, freeze them on a baking sheet first until solid, then transfer to a freezer bag. Unfrosted cookies can go straight into a container and will keep for up to 3 months.

Thaw: Just let frozen cookies sit at room temperature for about 30 minutes before serving. They’ll taste just as good as the day you made them! If you froze them unfrosted, you can decorate them once they’ve thawed completely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3950-4250
• Protein: 26-30 g
• Fat: 250-270 g
• Carbohydrates: 475-525 g

Ingredients

For the dough:

• 1 cup + 2 tbsp butter (I prefer Kerrygold unsalted for a richer shortbread-style flavor)
• 1 cup + 2 tbsp sugar
• 1 egg (room temperature, about 70°F, to prevent the batter from curdling)
• 2 tsp vanilla
• 3/4 tsp almond extract
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1/4 cup sour cream (adds a soft, cake-like texture to the gluten-free crumb)
• 3 tbsp cornstarch
• 2 1/2 cups flour (I always use King Arthur Measure for Measure for the best structure)

For the frosting:

• 1/2 cup butter (softened to room temperature for a smooth, lump-free finish)
• 1/4 cup sour cream
• 3 cups powdered sugar (sifted to remove lumps before mixing)
• 3/4 tsp almond extract
• 2 tbsp milk
• food coloring

Step 1: Cream Butter and Sugar for the Cookie Base

• 1 cup + 2 tbsp butter
• 1 cup + 2 tbsp sugar

In a medium bowl, combine the softened butter and sugar, then beat together for 3 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the dough, which helps create a tender, cake-like texture in these gluten-free cookies.

The pale color and increased volume indicate you’ve beaten in enough air.

Step 2: Build the Wet Ingredients and Dry Mix

• 1 egg
• 2 tsp vanilla
• 3/4 tsp almond extract
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp ground nutmeg
• 3 tbsp cornstarch
• 2 1/2 cups gluten-free flour

Add the room temperature egg to the creamed butter and sugar, then mix until combined.

Stir in the vanilla extract, almond extract, and salt.

In a separate small bowl, whisk together the baking powder, ground nutmeg, cornstarch, and gluten-free flour—I like to do this dry mix separately so the baking powder distributes evenly throughout the flour, preventing any bitter pockets.

I find that sifting the dry ingredients together is worth the extra minute to ensure a tender, even crumb in gluten-free baking.

Step 3: Combine Dough and Chill

• 1/4 cup sour cream
• dry ingredient mixture from Step 2

Add the sour cream to the wet mixture and stir until combined, then fold in the dry ingredient mixture from Step 2 until just combined—do not overmix, as this can toughen the dough.

Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour.

Chilling allows the gluten-free dough to relax and helps prevent spreading during baking.

Step 4: Prepare Oven and Roll Out Dough

Preheat your oven to 350°F and line baking sheets with parchment paper.

Working with one portion of chilled dough at a time (keep the other refrigerated), roll it out on a lightly floured surface to 1/4 inch thickness.

Cut into heart shapes or your desired Valentine’s shapes using cookie cutters, then place on the prepared baking sheets about 1 inch apart.

Step 5: Bake the Cookies

Bake for 9–11 minutes, until the edges are lightly golden but the centers still look just barely underbaked—this keeps them tender and cake-like.

Allow the cookies to cool on the baking sheet for 5 minutes to set slightly, then transfer to a wire rack to cool completely before frosting.

Step 6: Make and Apply the Frosting

• 1/2 cup butter
• 1/4 cup sour cream
• 3 cups powdered sugar
• 3/4 tsp almond extract
• 2 tbsp milk
• food coloring

While cookies cool, prepare the frosting: combine the softened butter, sour cream, and sifted powdered sugar in a bowl and beat until smooth and lump-free.

Stir in the almond extract and milk to reach a spreadable consistency, then add food coloring to your desired shade.

Once the cookies are completely cool, spread or pipe the frosting onto each cookie.

I always sift the powdered sugar before mixing because even small lumps can create a grainy frosting texture.

Best Gluten Free Valentine's Day Cookies

Delicious Best Gluten Free Valentine's Day Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 36 cookies

Calories 4100 kcal

Ingredients

  

For the dough::

• 1 cup + 2 tbsp butter (I prefer Kerrygold unsalted for a richer shortbread-style flavor)
• 1 cup + 2 tbsp sugar
• 1 egg (room temperature, about 70°F, to prevent the batter from curdling)
• 2 tsp vanilla
• 3/4 tsp almond extract
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1/4 cup sour cream (adds a soft, cake-like texture to the gluten-free crumb)
• 3 tbsp cornstarch
• 2 1/2 cups flour (I always use King Arthur Measure for Measure for the best structure)

For the frosting::

• 1/2 cup butter (softened to room temperature for a smooth, lump-free finish)
• 1/4 cup sour cream
• 3 cups powdered sugar (sifted to remove lumps before mixing)
• 3/4 tsp almond extract
• 2 tbsp milk
• food coloring

Instructions

 

• In a medium bowl, combine the softened butter and sugar, then beat together for 3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps create a tender, cake-like texture in these gluten-free cookies. The pale color and increased volume indicate you've beaten in enough air.
• Add the room temperature egg to the creamed butter and sugar, then mix until combined. Stir in the vanilla extract, almond extract, and salt. In a separate small bowl, whisk together the baking powder, ground nutmeg, cornstarch, and gluten-free flour—I like to do this dry mix separately so the baking powder distributes evenly throughout the flour, preventing any bitter pockets. I find that sifting the dry ingredients together is worth the extra minute to ensure a tender, even crumb in gluten-free baking.
• Add the sour cream to the wet mixture and stir until combined, then fold in the dry ingredient mixture from Step 2 until just combined—do not overmix, as this can toughen the dough. Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling allows the gluten-free dough to relax and helps prevent spreading during baking.
• Preheat your oven to 350°F and line baking sheets with parchment paper. Working with one portion of chilled dough at a time (keep the other refrigerated), roll it out on a lightly floured surface to 1/4 inch thickness. Cut into heart shapes or your desired Valentine's shapes using cookie cutters, then place on the prepared baking sheets about 1 inch apart.
• Bake for 9–11 minutes, until the edges are lightly golden but the centers still look just barely underbaked—this keeps them tender and cake-like. Allow the cookies to cool on the baking sheet for 5 minutes to set slightly, then transfer to a wire rack to cool completely before frosting.
• While cookies cool, prepare the frosting: combine the softened butter, sour cream, and sifted powdered sugar in a bowl and beat until smooth and lump-free. Stir in the almond extract and milk to reach a spreadable consistency, then add food coloring to your desired shade. Once the cookies are completely cool, spread or pipe the frosting onto each cookie. I always sift the powdered sugar before mixing because even small lumps can create a grainy frosting texture.