If you love using cookie cutters, these scrumptious gluten free red velvet cookies will be fun! These heart-shaped sugar cookies are perfect for Valentine’s Day or any time.
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Valentine’s Day is almost here, and we have been gearing up to make it extra special since both kids are home now. My gluten free cut out cookies have been such a big hit I decided to make a sweet red velvet version.
Drizzle or dip them in melted white chocolate for delicious flavored cookies! You can also decorate these cookies with royal icing. Check out these Gluten Free Valentine’s Cookies for step-by-step directions.
You can also use this recipe to make red velvet cookie balls. They hold up to baking, and you can dip them in white chocolate. While you are visiting my blog, make sure to check out all of my gluten free cookie recipes.
Why we love making these gluten-free red velvet sugar cookies:
- This easy gluten free red velvet sugar cookies recipe is easy to make. They make a great project to do with your kids.
- If you love firm sugar cookies that hold up to working with cookie cutters, this is a great new recipe for you to try! My kids love decorating them with white chocolate.
- The dough works well with most gluten free flour blends and holds its shape well. I made a big batch and froze them so we could enjoy the cookies any time. I walk you through all the good gluten free ingredients to use in my gluten free pantry guide.
- These gluten-free heart-shaped cookies are perfect for decorating with white chocolate drizzled on, sprinkles, or a dusting of powdered sugar.
Love that you made the classic red velvet cookie gluten-free. Tried these and used all the tips about the gf flour blend and they were delicious!”
gina, blog comment
Allergen Information:
These homemade red velvet cut-out cookies are gluten-free, nut-free, soy-free, and oat-free. You can make them dairy-free by using very cold plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend—This recipe will work with most flour blends. I tested this recipe with King Arthur Measure for Measure. Do not use a blend with bean flour, or you will end up with bitter cookies. Make sure the blend you use contains xanthan gum.
- Cocoa Powder – There are many great gluten free cocoa powder brands. My favorite brand is Anthony’s. They make both a regular cocoa powder and a Dutch process cocoa powder. Both are gluten free.
- Cream Cheese – I used full-fat cream cheese.
- Butter – Use unsalted butter.
- White Chocolate – I used the Ghirardelli brand. Always verify your chocolate chips are gluten free.
- Eggs – Use size large.
- Red Food Coloring – I prefer gel coloring for this recipe.
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a large
Step 2: Add the butter and cream cheese in a microwave-safe dish. Microwave for 30 seconds to soften. Add in the food coloring, eggs, and vanilla. Mix well.
I am not big on food coloring. Natural food coloring doesn’t get the same vibrant red color, but it will work. Add as much as you like to get the desired shade of pink. You can also use this natural red food coloring, or add 1 tablespoon of beetroot powder.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Wrap the red velvet cookie dough in plastic wrap and refrigerate for an hour.
Step 5: Remove the chilled red velvet cookie dough from the refrigerator. Place a piece of wax paper on the counter and put the dough ball in the middle. Cover with another piece of wax paper and roll the dough out to 1/2 inch thickness.
Step 6: Take your favorite cookie cutters and cut out the shapes. Place them onto a parchment-lined cookie sheet.
Step 7: Put your white chocolate melting wafers into a microwave-safe bowl. Melt in 30-second increments, stirring every 30 seconds to prevent burning. I used Ghirardelli White Chocolate Wafers.
Step 8: Now, the fun part…decorating your red velvet cut-out cookies with white chocolate!! Grab some gluten free sprinkles (<= will go over how to know your sprinkles are gluten free.)
Frequently Asked Questions:
Red velvet is a sweet flavor from cocoa, sugar, and red food coloring. It is not as deep chocolate flavored as chocolate baked goods, but somewhere in the middle of chocolate and vanilla.
If your red velvet sugar cookies are too brown, you use too much cocoa powder in the recipe.
My recipe will show you how to make the best gluten free red velvet cookies in just seven easy steps.
I haven’t had this happen; if your cookie dough is too wet, this can happen.
These red velvet sugar cookies will keep up to 4 days in an airtight container or for up to 4 months in the freezer.
More Gluten Free Valentine’s Recipes:
I have lots of delicious ways to celebrate Valentine’s Day. Here is a quick link to all of my gluten free Valentine’s Day treats in one easy place.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Red Velvet Cookies
Ingredients
- 1 ¼ cups gluten free flour blend * see note
- ½ cup cane sugar
- ¼ cup cocoa powder
- 10 tablespoons unsalted butter softened
- 2 ounces cream cheese softened
- 1 large egg
- 2 teaspoons pure vanilla extract
- 20 drops red food coloring
- ⅛ teaspoon salt
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Instructions
- In a large mixing bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix into cookie dough.
- Wrap the dough in plastic wrap and refrigerate for one hour.
- Preheat the oven to 350º F.
- Place the cookie dough on a piece of wax paper. Cover with another piece of wax paper and use a rolling pin to roll the dough to 1/2 inch thickness.
- Use your favorite cookie cutters to cut shapes in the dough. Place each cookie onto a parchment paper-lined cookie sheet.
- Bake for 10 minutes and allow the cookies to cool.
- Melt white chocolate and drizzle over the cookies, or dust with powdered sugar.
Notes
- This red velvet cookie recipe will work with most gluten free flour blends. Do NOT use any flour blend with bean flours or your cookies will turn out bitter.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- If you prefer not to use food dye, you can add 1 tablespoon beetroot powder to the dry ingredients.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
These cookies are delicious but my cookie dough was too wet. What can I do if this happens again?
Hi Tammy, Which gluten-free flour blend did you use? What was the texture of your dough? Every blend has a different starch-to-grain ratio, which affects moisture. If the dough was wet, you need to add a little more flour. Add it 1 TBSP at a time.
I save a ton of your recipes on Pinterest and today I had my granddaughter who has celiac make you copy cat recipe for the crumble Rocky road cookies. They were a HUGE hit!! Except we put the marshmallows in the dough and it made it very sticky to remove from the spilat….I think that’s how you spell it…. Lol. Anyway it made them chewy which were really yummy. But next time, we will put them on top. She saw your recipe for the valentine’s heart shaped cookie, so that’s what we will be doing next. Thank you so much for these yummy recipes so she can enjoy baked goods again!
I am so glad your granddaughter is having fun baking! The heart-shaped cookies are delicious and fun to decorate!
We use Daiya cream cheese and Earth Balance margarine to make these dairy free. This is by far the best recipe for these cookies I have come across! The taste and aroma are spot on, and they are tender and rich!
I am so glad you loved them Teryl. I love you were able to completely use dairy-free ingredients!