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There’s nothing quite like baking sweet treats to show someone you care — whether it’s for a loved one or just to treat yourself. If you need a Valentine’s Day bake, these simple and delicious gluten-free, eggless sugar cookies topped with royal icing are perfect.
I still enjoy flipping through printed magazines, and when I found a sugar cookie recipe in Good Housekeeping I tore the page out right away. While the original was made for Easter, I thought these cookies would be ideal for Valentine’s Day after a few adjustments.
Recently we learned my husband needs to avoid eggs, so I searched for egg substitutes that work in baking. The best option I’ve found so far is Bob’s Red Mill Egg Replacer. Made primarily from potato starch and tapioca flour, it mixes with water to bind the dough without changing the flavor.
And what would Valentine’s Day cookies be without heart-shaped cutters and royal icing?
The royal icing is quick and forgiving. I mix 2 cups organic powdered sugar with 1 teaspoon vanilla extract and 1 tablespoon melted unsalted butter. Then I add water a teaspoon at a time until I reach the consistency I prefer — a slightly thicker icing works well for decorating. A few drops of red food coloring finishes it off.
These gluten-free, eggless sugar cookies are impressive and make a large batch, so you can easily share them with coworkers, neighbors, teachers, or friends.
📖 Recipe
Sugar Cookies – Gluten Free, Eggless
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Ingredients
- 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 tablespoon water
- 1 tablespoon vanilla extract
Instructions
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Whisk the gluten-free flour, baking powder, and salt together in a medium bowl until evenly combined. Set aside.
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In a stand mixer fitted with the paddle attachment, cream the room-temperature butter and granulated sugar until light and fluffy. Add the prepared egg replacer and vanilla. Reduce the mixer speed and gradually add the flour mixture, mixing until just combined.
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Divide the dough into two large rounds. Place each round between sheets of parchment paper and roll to about 1/4 inch thickness. Cover and chill in the refrigerator for at least 30 minutes.
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Preheat the oven to 350°F (175°C). Use cookie cutters to cut shapes from the chilled dough and transfer the shapes to parchment-lined baking sheets. Chill the cut cookies in the refrigerator for another 20 minutes before baking.
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Bake for 11–12 minutes. Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
- Follow the package instructions for the egg replacer. After mixing with water it needs a few minutes to thicken before using.
- If you don’t need to avoid eggs, you can substitute 1 large egg for the egg replacer.
- Cookie yield depends on cutter size. With larger cutters like the ones shown in my photos, this recipe makes about 16 cookies; smaller shapes will yield more.
Did you make these cookies? I’d love to hear about it — leave a comment below or tag me on Instagram @justastastyblog with the hashtag #justastastyblog.