Gluten Free Conversation Heart Cookies
These gluten free conversation heart cookies are the perfect Valentine’s Day treat. There’s also an easy video tutorial so you can see just how easy it is to decorate them!
- Prep time
- 45 min
- Cook time
- 8 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 batch gluten free sugar cookies
- 2 lb. powdered sugar
- 5 Tbsp meringue powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3/4 C warm water (divided)
Instructions
- 1
Click here for the sugar cookie directions.
- 2
Add the powdered sugar and meringue powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the meringue powder is incorporated into the sugar. Add the vanilla extract, almond extract, and 1/2 cup of the water. Mix on low speed until the wet ingredients are mixed with the powdered sugar. Turn the mixer to medium-low speed and mix for 5 minutes.
- 3
Divide the icing into bowls (number of bowls depends on how many colors you're making). Add desired gel food coloring to each bowl of icing and stir to combine. Add the some of the leftover water to each color icing to thin it out. You want the consistency to be thin enough to pipe. (A spoonful of icing drizzled into the bowl of icing should smooth out within 12-16 seconds.)
- 4
Add icing to a piping bag fitted with a No. 3 round piping tip and coupler. Pipe an outline of icing around the heart and fill in with icing. Use a toothpick to help fill in any gaps. Gently lift and tap the cookie onto your work surface to help the icing smooth out. Repeat until all the cookies are iced. Let the icing dry on cookie sheets for at least 8 hours before writing on.
- 5
When the icing has hardened, use a food-grade edible marker to write your sayings on. Let the marker dry and continue to let the icing harden before stacking. (Icing needs about 18-24 hours to set)