Because nothing says I love you more than making tasty treats for your significant other (or yourself!). If you’re looking for a Valentine’s Day recipe, look no further than these simple but delicious gluten free, eggless sugar cookies with royal icing.
I may be one of the last people in this digital world who loves flipping through a print magazine. When I came across this sugar cookie recipe in Good Housekeeping, I immediately ripped it out and decided it would be the perfect cookie for just about any occasion. Although they made theirs for Easter, I decided Valentine’s Day was as good a time as any to make these for my sweetheart (with a few adjustments, of course).
As I mentioned in my intro post, we recently found out that my husband has to cut eggs (among many other things) out of his diet. Within days I was on the hunt for egg substitutes for baking. For me, the best egg substitute so far has been Bob’s Red Mill Egg Replacer. Its main ingredients are potato starch and tapioca flour and, when mixed with water, its consistency holds my recipes together like a charm without affecting the taste.
And what’s Valentine’s Day baking without heart-shaped cookie cutters and royal icing?
The icing is really simple and straightforward. I mixed 2 cups of organic powdered sugar with 1 tsp. vanilla extract and 1 tbsp. melted unsalted butter. I then added water, a teaspoon at a time, until it was the right consistency for me (I personally find it easier to use when it’s thicker). A few drops of red food coloring, and we’re off and running!
These gluten free, eggless sugar cookies are sure to impress and the recipe makes such a large batch, you can easily share this with your coworkers, neighbors, teachers at your kids’ school… you get the idea!
Sugar Cookies – Gluten Free, Eggless
- 2 ¾ cup gluten free flour (I use Bob's Red Mill 1 to 1 Baking Flour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 tablespoon vanilla extract
- Whisk flour, baking powder, and salt in a medium bowl until fully combined. Set aside.
- Using a stand mixer with the paddle attachment, cream butter and sugar together until combined. Add egg replacer and vanilla. Lower the speed on the mixer and slowly add in the flour mixture while continuing to mix.
- Use your hands to split the dough into two large rounds. Place each round between two sheets of parchment paper and roll with a rolling pin until each is about ¼ inch thick. Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F. Use cookie cutters to cut the dough into desired shapes, then place on parchment-lined baking sheets. Chill in refrigerator for another 20 minutes.
- Bake cookies for 11-12 minutes. Let cool on sheet for 5 minutes before transferring to a cooling rack and allow to cool completely before decorating.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, feel free to use 1 egg instead of the egg replacer.
- As you can see in my photos, I use fairly large cookie cutters. This recipe always yields right around 16 cookies for me, but this will vary based on the size and shapes you are cutting.
Did you make these cookies? I’d love to hear about it! Leave me a comment below and/or tag me on Instagram @justastastyblog and hashtag #justastastyblog.