Gluten Free Sugar Cookie Cut-Outs – Valentine’s Day Recipe


Below is a little teaser of a recipe from a soon to be released book, Gluten Free Cookies by Luane Kohnke. As many of you know, in addition to my work as a children’s author, I also conduct taste-testing and reviews of gluten-free companies and authors. You will have an opportunity to read the review of many tested recipes we will be doing out of Luane’s book over the next two months. So check back soon at the above mentioned link!

Enjoy and Happy Valentines Day, Tina


Gluten Free Sugar Cookie Cut-Outs


1 cup brown rice flour
1/3 cup potato starch
2 1/2 tablespoons tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons almond flour
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg

Makes 48 to 60 cookies

I developed this recipe for my friend Gail.  She was diagnosed with celiac disease late in life, and really missed her sweets. She told me that these cookies reminded her of the sugar cookies her grandmother made.


1. In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda,  cream of tartar, and salt. Whisk in almond flour. Set aside.

2. In the large bowl of an electric mixer, combine butter and sugar. Set mixer speed to medium and beat until light and fluffy. Add vanilla extract and egg. Beat until well combined, about 1 to 2 minutes. Reduce mixer speed to low. Add flour mixture and mix until just incorporated. Divide dough into quarters, and wrap each quarter in plastic wrap or wax paper. Chill for 1 to 2 hours, or overnight.

3. Preheat oven to 350°F. Line cookie sheets with parchment.

4. Roll dough, one quarter at a time, between sheets of wax paper, to 1/4-inch thickness. Cut with heart-shaped cookie cutter, dipping cookie cutter in brown rice flour or all-purpose gluten-free flour to aid cutting.

5. Place cookies on prepared cookie sheets, spacing them about 2 inches apart. If dough becomes too soft to reroll easily, return it to the refrigerator or place it in the freezer for 5 to 10 minutes, until it is firm enough to reroll. Sprinkle cookies with granulated sugar, demerara sugar, or gluten-free sanding sugar.

6. Bake until edges are pale golden brown, about 10 to 12 minutes. Cool on cookie sheets for 5 minutes.

7. Transfer cookies, still on parchment, to wire racks to cool completely. Store cookies in an airtight container for up to 1 week.

Recipe taken from Gluten-Free Cookies by Luane Kohnke
(978-1-4162-0623-1; $18.95; Pub date: March 2011; Sellers Publishing; 50+ full-color photos, Hardcover)

Author Bio:

Luane Kohnke has been an accomplished gourmet cookie baker for more than 20 years. Her love for cookie baking began when she was nine years old, living on her family’s farm in Wisconsin, and she developed an interest in gluten-free baking about 15 years ago. Luane lives in New York City. For more information, visit

Tina Turbin

Posted in Books, Books-suggested by Tina, Cook Book, Cooking, family, gluten-free, healthy eating, moms
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19 Responses to Gluten Free Sugar Cookie Cut-Outs – Valentine’s Day Recipe

  1. Lucinda says:

    I just saw this on your other blog, Looks great! Have to try it!

  2. Becky Lombracker says:

    Happy Valentine’s Day Tina! I can’t wait to try out this recipe with the kids sometime.

  3. Holly says:

    Lily and I baked these Sunday night and they came out great! Thanks for this great recipe. More more more!

  4. Gina McClure says:

    We did have the chance to make these and they were very tasty, nice and moist. Highly recommend it!

  5. Shirley says:

    These look so good! I’d like to make these even though Valentine’s Day has passed.

  6. Dana says:

    I’m not even gluten free but this book looks like it’s going to be great! Gluten free is healthier too, or so I’ve heard.

  7. Chelsea says:

    Mmmmm sounds and looks SO delicious!

  8. Sasha says:

    Ummm those cookies on the cover of this book are looking very tasty to me lol. I can’t wait to lean how to make them…

  9. Sara says:

    There’s nothing like sugar cookies to stimulate your imagination and satisfy your cravings for sweets!

  10. Suzy says:

    I am not gluten-free. I decided to scroll down your blog and I’m so happy I did because I found this recipe. I was like, “I wonder what a gluten-free cookie tastes like.” Well, it tastes like a regular cookie but it doesn’t make me feel as physically ugh afterwards–doesn’t seem as heavy to me. Anyway, I am a gf cookie fan I believe. I will try more recipes and get back with you and see if I might be onto something new in my baking and eating:)

  11. Mandy says:

    Is this book out yet, does anyone know? I’m probably going to make this recipe next weekend for Easter. I have easter-egg-shaped and bunny-shaped cut-outs for cookies. Sooo excited to make these. P.S. I’m not gluten-free and neither are the kids but I’ve had plenty of gf cookies to know that they’re still delicious!

  12. Deanna Miller says:

    It’s quite a bit after Valentines Dday but I couldn’t help but get interested in a post on cookies! Heart-shaped cookies can be enjoyed any time of year. Can’t wait to make these– thanks!

  13. Deborah Griggers says:

    Hi Tina it’s been a while since I’ve left a comment, so of course I’m jumping back in on a food post LOL. I would love to hear more about this book, if anyone knows if it’s been released yet or has bought it and tried some other recipes, let me know. It looks pretty good, although I’m not gluten free. I’ve tried a lot of gluten free desserts and they have all been very good.

  14. Sarah Ann says:

    I want to know what those cookies are on the cover! They look so good. I tell you, I love fruit-filled doughnuts and pastries soooo much. I even make my own homemade jam with fresh berries from the Farmer’s Market every year. I just feel like I’m getting good-for-me fruits whenever I eat jam and jelly, even though I’m sure there’s very little nutritional value!

  15. Kitty says:

    Did anyone make these for Easter? I had “overheard” a lot of people talking about making these for other holidays. I totally forgot to make these myself. So what holiday is next, huh? The 4th of July? I could make little American flag cookies. I think that would be very cute!

  16. Sandy says:

    Here is a link to Easter cookies that touched my heart for you guys who like gluten free cookies and want to celebrate the religious aspect of this holiday with your children: I look forward to hearing about the release of this particular book. You can NEVER have too many cookie recipes, especially with kids. We literally bake cookies almost every single weekend with a huge variety of recipes we’ve accumulated over the years!

  17. Missy says:

    I think it’s time I make some fun cookies to decorate. I’ve never been really up to speed on where to go for gluten free baking ingredients because I’m not much of a baker, but I heard McCormick and Betty Crocker may have some gluten free sprinkles and things like that. If anyone knows of any other brands to check out please share. Thank you!

  18. Jessica says:

    We made these recently but not in heart shapes, just circles. This recipe is really great and doesn’t need anything changed in it (which is pretty rare to find with a recipe!). It’s moist and chewy and not crumbly at all, which is usually a problem I have with gluten free sugar cookies.

  19. Angie says:

    Hi Tina this recipe came out really well so I went ahead and took a look at your recipes on your other website and I was very impressed by how many foods are gluten free. I made the smoked chicken fettucine and several of your breakfast recipes and really liked them, although they weren’t gluten free because we don’t need to be on that diet. If any of you moms (or cooking dads) are looking to increase your recipe repertoire I recommend going to her website and checking out the recipes!

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