These Heart-Shaped Gluten-Free Sugar Cookie Cream Sandwiches are a beautiful homemade treat perfect for Valentine’s Day, bridal showers, birthdays, anniversaries, or any special celebration. Soft and tender gluten-free sugar cookies are flavored with fresh orange zest, almond extract, and vanilla, then filled with a light and fluffy vanilla cream filling. Finished with a dusting of powdered sugar and festive decorations, these elegant cookie sandwiches look like they came straight from a bakery.
The combination of chewy gluten-free sugar cookies and creamy vanilla filling creates a delightful dessert that is both impressive and easy to make. The hint of citrus brightens the cookies while the mascarpone cream adds richness without being overly sweet.
Prep Time
30 minutes
Chill Time
15 minutes
Cook Time
7 minutes
Total Time
52 minutes
Yield
12 sandwich cookies
For the Gluten-Free Sugar Cookies
¼ cup oat flour
¾ cup sweet rice flour (glutinous rice flour)
¼ cup tapioca flour, plus extra for dusting
¼ cup cornstarch
1 cup granulated sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter, softened
2 large eggs
Zest of 1 orange
1½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
For the Vanilla Cream Filling
1 cup heavy whipping cream
½ cup mascarpone cheese or softened cream cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
For Topping
Powdered sugar for dusting
Decorative sugar hearts or sprinkles, optional
Prepare the Gluten-Free Sugar Cookie Dough
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
Place the granulated sugar and orange zest in the bowl of a stand mixer. Rub them together with your fingertips for several minutes to release the fragrant citrus oils. This simple step adds incredible flavor to the cookies.
Add the softened butter and beat on medium-high speed until the mixture becomes light and creamy, about 2 to 3 minutes.
Add the eggs, almond extract, and vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the oat flour, sweet rice flour, tapioca flour, cornstarch, xanthan gum, and kosher salt.
Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until a smooth dough forms and begins pulling away from the sides of the bowl.
Lightly dust a work surface with tapioca flour. Roll the dough to approximately ¼-inch thickness. Use a heart-shaped cookie cutter to cut out cookies. Gather and reroll scraps as needed.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
For the sharpest cookie edges, place the baking sheets in the refrigerator for 10 minutes before baking.
Bake for 7 minutes, or until the edges are just beginning to turn lightly golden. The cookies should remain fairly pale for the softest texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Vanilla Cream Filling
Pour the heavy whipping cream into a chilled mixing bowl and whip until soft peaks form.
In a separate bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy. The filling should be light, smooth, and easy to pipe.
Transfer the filling to a piping bag fitted with a large round tip, if desired.
Assemble the Cookie Sandwiches
Turn half of the cooled cookies upside down.
Pipe or spoon a generous amount of vanilla cream filling onto the flat side of each cookie.
Top with the remaining cookies and gently press together until the filling reaches the edges.
Place the assembled cookie sandwiches in the refrigerator for 15 minutes to allow the filling to set and create clean, beautiful layers.
Before serving, dust the tops with powdered sugar and decorate with sugar hearts or festive sprinkles if desired.
Sweet rice flour helps create a tender, bakery-style texture and should not be substituted with regular rice flour for best results.
Mascarpone cheese creates a richer, more luxurious filling, while cream cheese provides a slightly tangy flavor.
For a citrus variation, add a teaspoon of fresh orange juice to the filling.
Store assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days.
These gluten-free cream-filled sugar cookies are ideal for holiday dessert trays, Valentine’s Day desserts, wedding showers, tea parties, and special occasions.
