These gluten free cut-out cookies taste just like classic red velvet cake! And they are super easy to make and fun to decorate! Treat your someone special to a handmade gift this year and decorate these cookies just for them!Nothing says Valentine’s Day quite like red velvet; except for chocolate, but we’ll get to that next week. Red velvet lends itself so easily to all sorts of cute baked interpretations around this time of year – I’ve seen classic cakes, pancakes, donuts, and even scones! I’m partial to a cute cookie myself so I whipped up these little treats on the weekend and had some fun decorating with my favourite super-cute sprinkles – hey, V-Day only comes once a year so why not!These easy, gluten free cut-out cookies have all the traditional red velvet taste that slightly chocolaty, slightly vanilla edge that red velvet lovers crave. And they are topped with red velvet’s favourite partner in crime – cream cheese frosting. This pairing is magical, the Angelina and Brad of flavour combinations, if you will. When you make these cookies for your Valentine, your Gal-entine, or for yourself (Treat Yo’Self Day needs to be a thing too. Can someone get onto that?), remember to leave yourself a little extra time because the dough needs to chill in the refrigerator for two hours. This time makes it far easier to roll out and cut into pretty shapes. Trust me, I tried to roll it out straight away and my kitchen bench ended up looking like Dexter had gotten hold of the gingerbread man. Let the dough chill people. Another tip, especially if you have white kitchen benches, is to roll the dough out between two pieces of baking paper to avoid unnecessary clean up time (this means more cookie eating time). Take a few moments to bake something for the one(s) you love this Valentine’s Day, and say I love you from the heart. In our home, those little gestures are the ones that speak of love the most, and are the ones that touch the deepest places of our hearts.
Red Velvet Cut-Out Cookies
Adapted from this recipe.
Makes 24 2-inch cookies | gluten free | leftovers can be kept in an airtight container in the refrigerator for up to 4 days
- 40 grams buckwheat flour
- 40 grams white rice flour
- 40 grams brown rice flour
- 40 grams sorghum flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 90 grams butter, softened
- 120 grams cream cheese, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1/2 tablespoon liquid red food colouring
For the frosting
- 100 grams cream cheese
- 1 1/2 cups gluten free icing sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Sprinkles, to decorate
- In a small bowl whisk together the buckwheat flour, white rice flour, brown rice flour, sorghum flour, cocoa powder, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handmixer) beat butter, cream cheese, and caster sugar until light and fluffy, about 3 minutes.
- Add vanilla and red food colouring and mix until combined.
- Reduce speed to low and beat until well mixed.
- Gather dough into a ball, place on a piece of plastic wrap and flatten into a disk. Wrap up and refrigerate for two hours.
- Preheat your oven to 180C (350F) and line two baking sheets with baking paper.
- Roll out dough between two pieces of baking paper to about 0.5cm (1/5 inch) thickness.
- Use a cookie cutter of your choosing to cut out cookies and place them on the lined baking sheets. Leave room between cookies for a little spreading.
- Refrigerate cut-out cookies for ten minutes before baking in your preheated oven for 10-12 minutes. Swap trays around halfway through to ensure even baking.
- Once the cookies are baking, remove them from the oven. Cool on baking sheets for 5 minutes and then cool completely on a rack.
- After the cookies have cooled prepare the frosting. In the bowl of a standmixer fitted with the paddle attachments beat together all frosting ingredients until smooth and creamy.
- Place about 1 teaspoon of frosting on each cookie and use a knife to spread it to the edges. Decorate with your favourite sprinkles!