This giant Valentine's Day Sugar Cookie is the perfect treat for you and your loved ones or just you! This giant cookie is so simple to make, no mixer is needed and with only 10 minutes of chill time, it will be ready to eat in less than an hour! Top it with frosting if desired or leave it as is; either way this giant sugar cookie is delicious! If that wasn't enough, it is gluten free, eggless, nut free and can easily be made dairy free (vegan)!
This Valentine's Day Sugar Cookie is the perfect sweet treat for Valentine's Day or even Mother's Day! Making the heart shape is super simple, no tools needed! This cookie is about 6 inches in diameter, like those giant bakery cookies...only better! Personally, I can eat this cookie alone but my little sugar cookie lover did devour it with me!
Reasons to Love This Valentine's Day Sugar Cookie
- Allergy Friendly- This cookie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- This cookie has a crispy exterior when right out of the oven.
- Soft Inside- This cookie is chewy and soft inside with nice little crunches from the sprinkles!
- Red and Pink Sprinkles- The cookie is filled and topped with sprinkles for a fun festive pop of color and a nice little crunch!
- Easy To Make- This is a simple giant sugar cookie recipe! The dough mixes up with a whisk and spatula; no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it so it's creamy in texture prior to adding the granulated sugar.
- Cornstarch and Water- This is an egg free sugar cookie recipe so this mixture is needed to help bind everything together.
- Granulated Sugar- It wouldn't be a sugar cookie without this main ingredient!
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookie can have a chemical flavor.
- Sprinkles- Make sure you get gluten and nut free!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into a Vegan Sugar Cookie
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use ¼ cup plus 3 tablespoons of packed AP flour (73.5 grams).
- Eliminate the milk.
- Still freeze the dough due to the lack of eggs.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Valentine's Day Sugar Cookie
Here are the step by step instructions to make this giant sugar cookie!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Whisk in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the granulated sugar, 1 tablespoon of the cornstarch water (discard the rest) and the pure vanilla extract until fully combined.
Step 5: Add in the Flour Mixture, Milk, Sprinkles and Freeze
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky. Gently fold in the 3 tablespoons of sprinkles.
Freeze for 10 minutes.
Step 6: Shape the Dough and Add Additional Sprinkles
Shape the dough into a large thick disc about 4 inches in diameter (it will spread a little while baking).
Now use your fingers to make a dent at the top of the disc and shape the disc into a heart. Pinch at the bottom to make more of a point. It doesn't have to be perfect; we will reshape again once the cookie comes out of the oven.
Sprinkle the rest of the sprinkles on top of the dough and gently press into the dough so they stick.
Step 7: Bake and Cool
Bake the cookie in the center rack of the oven at 325 degrees Fahrenheit for about 20 minutes.
Immediately reshape the cookie when it comes out of the oven by using a spatula to push it into a tighter heart shape and let cool on the baking sheet for 10 min before transferring to a cooling rack.
EXPERT BAKING TIPS
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookie will be very thin, spread out and oily. Microwave until the butter is halfway melted, then whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 10 minutes, the dough will be too sticky to form into a large disc.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookie will be very buttery and flakey. You must add half the flour, then the milk and then the rest of the flour.
- Reshape the Cookie- Immediately reshape the cookie when it comes out of the oven by using a spatula to push it into a tighter heart shape and let cool on the baking sheet for 10 min before transferring to a cooling rack. Work quickly because it hardens pretty fast.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into the thick disc and top with the extra chocolate chips. Place the dough disc on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 15-20 minutes or until completely frozen. Once frozen, store the dough disc in a zip top bag for 1 month. When ready to use, bake at the same temperature for 25-30 minutes instead of 20.
Most gluten free baked goods are best made the same day, but you are able to make this cookie a day before!
Store the cookie in an airtight container at room temperature. Once in an airtight container overnight, it will be soft throughout.
This recipe can make about 4 smaller cookies desired baked for about 15 minutes. For a full batch of cookies, try my 4th of July Cookies (they're just sugar cookies with sprinkles). That recipe makes 14 large cookies.
Storing: Once the cookie has cooled, store it in an airtight container or in a zip top bag at room temperature for up to 2 days.
Freezing Baked Cookie: To freeze the already baked cookie, place cookie on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 15-20 minutes or until the cookie is completely frozen. Once frozen, you can store it in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into the thick disc and top with the extra chocolate chips. Place the dough disc on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 15-20 minutes or until completely frozen. Once frozen, store the dough disc in a zip top bag for 1 month. When ready to use, bake at the same temperature for 25-30 minutes instead of 20.
More Sugar Cookie Recipes You'll Love
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📖 Recipe
Valentine's Day Sugar Cookie
Ingredients
- ¼ cup plus 3 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ teaspoon plus ⅛ teaspoon baking powder
- 1 pinch kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- 2 tablespoons unsalted butter or vegan baking stick, melted and cooled
- ¼ cup plus 1 tablespoon granulated sugar
- ¼ teaspoon plus ⅛ teaspoon pure vanilla extract
- 1 tablespoon milk
- 3 tablespoons plus 1 teaspoon Valentine's Day Sprinkles (keep 1 teaspoon separate, for the top)
Instructions
- Place the 2 tablespoons unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 5 second increments until halfway melted.Whisk the butter until the residual heat melts the rest of the butter. Set aside to cool.It should be smooth and creamy.
- In a medium bowl, whisk together the ¼ cup plus 3 tablespoons multipurpose gluten free flour, ¼ teaspoon plus ⅛ teaspoon baking powder and 1 pinch kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon of cornstarch and the 1.5 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the ¼ cup plus 1 tablespoon granulated sugar, only 1 tablespoon of the cornstarch water (discard the rest) and the ¼ teaspoon plus ⅛ teaspoon pure vanilla extract. Whisk until it is all fully combined and blended. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the 1 tablespoon milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.Gently fold in the 3 tablespoons sprinkles with a small spatula until combined.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 10 min.When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Shape the dough into a large thick disc about 4 inches in diameter (it will spread a little while baking).Use your fingers to make a dent at the top of the disc and shape the disc into a heart. Pinch at the bottom to make more of a point. It doesn't have to be perfect; we will reshape again once the cookie comes out of the oven.
- Sprinkle the remaining 1 teaspoon of the sprinkles on top of the dough and gently press into the dough so they stick.
- Bake the cookie in the center rack of the oven at 325 degrees Fahrenheit for about 20 minutes.Immediately reshape the cookie when it comes out of the oven by using a spatula to push it into a tighter heart shape and let cool on the baking sheet for 10 min before transferring to a cooling rack.
John says
This cookie was perfect! So quick and easy to make!