Gluten-free Valentine's Day Sugar Cookies with Royal Icing
Soft and buttery gluten-free Valentine's day sugar cookies decorated in pastel royal icing. Cute and funny sayings on each cookie resembling the heart-shaped conversation candies we know and love!
Servings: 16 Cookies
Calories: 196kcal
Ingredients
For the Cookies
- 1 egg
- ¼ cup maple syrup
- 2 tablespoon coconut oil melted and cooled
- 1 teaspoon vanilla
- 2 cups almond flour
- ¾ cup tapioca flour plus more when rolling out the dough
- ½ teaspoon baking soda
For the Icing
- 2 cups powdered sugar sub. monk fruit for a paleo option
- 2 - 3 tablespoon almond milk
- Food coloring see notes
Instructions
- Preheat oven to 350 F. In a bowl, mix together the egg, maple syrup, coconut oil, and vanilla until well combined. This is best done with a stiff whisk or a hand or stand mixer.1 egg, ¼ cup maple syrup, 2 tablespoon coconut oil, 1 teaspoon vanilla
- Add the almond flour, tapioca flour, and baking soda to the bowl and fold until a large ball of dough forms. The dough will be a little sticky which is okay.2 cups almond flour, ¾ cup tapioca flour, ½ teaspoon baking soda
- On a working surface, sprinkle a little extra tapioca flour on a piece of parchment paper. Roll out the dough with a rolling pin until ½ inch in thickness. Cut out hearts from the dough with a cookie cutter and transfer to a baking sheet lined with parchment paper. Bake in the oven for 8 - 10 minutes until golden brown. Let cool before icing.
- In a large bowl, whisk together the powdered sugar and 2 tablespoon of almond milk with a spoon. Continue to add almond milk in 1 teaspoon increments until you reach your desired consistency. If it ever gets too thin, you can add a sprinkle of powdered sugar. You are looking for a semi-thick consistency. The icing should slowly roll off the spoon when you raise it in the air above the bowl.2 cups powdered sugar, 2 - 3 tablespoon almond milk
- Divide the icing into separate bowls and dye each with appropriate food coloring (be sure to make one a deep red for the writing). To get a pastel color, only use a small drop of food coloring.Food coloring
- Transfer the icing to a piping bag fitted with a small tip or a ziplock bag with a small cut in the corner. Draw an outline of the heart around the cookie, leaving a little space around the edges. Then, "flood" the center of the outline with icing. Be sure not to add too much as the icing will spread a little. I like to leave a few bare spots and move the icing around with a toothpick or the tip of the pipping bag. Repeat this for all icing colors until all the cookies are iced. Let the icing set for 15 - 20 minutes.
- Transfer the red icing to a pipping bag fitted with a very small tip. Write cute and funny quotes or sayings on each heart. Let the red icing dry before enjoying!
Notes
Food coloring : I recommend gel food coloring for the icing. However, this one is a great vegan and natural option.
Storing : If storing these cookies, make sure the icing is completely dry. After the icing is set, store these cookies in an airtight container. They will keep for 5 days out on the counter and a week in the fridge.
Tapioca substitution : If needed, substitute the tapioca flour for arrowroot starch.
Powdered sugar substitution : If desired, substitute the powdered sugar for powdered monk fruit.
Nutrition
Calories: 196kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 17mg | Fiber: 2g | Sugar: 18g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1mg