Gluten Free Red Velvet Cookies & Ice Cream Sandwiches

Gluten Free Red Velvet Cookies & Ice Cream Sandwiches

I love these gluten free red velvet cookies. Not just because they’re beautiful, but they’re absolutely delicious for munching and happen to make perfect gluten free ice cream sandwich cookies! And what could be more festive for an occasion like July 4th, than star-shaped gluten free Red Velvet Ice Cream Sandwiches? These take the cake. And they’re cookies! How perfect?!

gluten free red velvet cookies ice cream sandwich stars

Use the same cookie cutter you used for the cookies to also cut the ice cream for these sandwiches.


Of course for any other occasion, simply make these yummy gluten free red velvet cookies in circles or any shape you like …

gluten free red velvet cookies

and sandwich them with yummy cream filling … or not! They’re your gluten free red velvet cookies – you decide.

gluten free red velvet cookies banner smaller

Cut into any shape, bake soft or crispy, with or without frosting, these red velvet cookies are delicious!


gluten free red velvet cookies into cream sandwichesDeliciously similar to old fashioned cream pies!

Have fun making these cookies into fun shapes for other times of the year – hearts, flowers, pumpkins, wreaths …. Or stick to the classic circle, and make yummy sandwich cookies reminiscent of those cream pies we all used to love!

You can also control how soft or crunchy these cookies are just by rolling thicker/thinner and baking less time/longer. I’ve tried them lots of different ways and they’re all delish. If you have your eye on making them into ice cream sandwiches though, I’d suggest rolling them a bit thicker and/or baking a little less time so that they are not so very crunchy when frozen.

However you decide to bake them, and in whatever shape, be sure to use my gfJules Gluten Free All Purpose Flour. It makes cookies like this absolutely perfect: they don’t spread; they hold their shape; the dough is super easy to roll and cut; and the cookies won’t be gritty or have any funky “gluten free” taste or smell (you know what I mean). They cookies will be as they are supposed to be. In other words, so good everyone will want some. It’s up to you whether you want to share.

gluten free red velvet cookies into ice cream sandwich stars

Use the same cookie cutter you used for the cookies to also cut the ice cream for these sandwiches.


And if you’re looking for some more gluten free July 4 themed or summer picnic recipe ideas, hop to my 46-recipe Summer Picnic & Holiday Gluten Free Round-Up by clicking here!


Gluten Free Red Velvet Cookies & Ice Cream Sandwiches

gluten free red velvet ice cream sandwich stars
  • Author:
  • Prep Time: 4 hours including freezing time
  • Cook Time: 8 minutes
  • Total Time: 4 hours
  • Yield: 10 ice cream sandwiches


Red Velvet Cookies:

  • 4 Tbs. (2 oz.) butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 2/3 cup granulated cane sugar
  • 1 egg yolk OR 1 Tbs. non-GMO canola oil + 2 Tbs. water + 2 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • Red food coloring, as needed
  • 1 1/4 cups gfJules™ All Purpose Gluten Free Flour, plus more for rolling
  • 1 1/2 tsp. unsweetened cocoa powder (Dutched or non-Dutched)
  • 1/2 tsp. baking soda
  • ¼ tsp. sea salt

Cream Cheese Icing for Sandwiches:

  • 2 cups confectioner’s sugar, sifted
  • ½ cup cream cheese (or vegan cream cheese like Go Veggie or lactose free cream cheese – Green Valley Organics®)
  • ½ tsp. pure vanilla extract

Ice Cream Sandwiches:

  • 1.5 quarts ice cream or non-dairy alternative (I like So Delicious® nut or coconut or soy ice creams)


Gluten Free Red Velvet Cookies:

Beat the butter and sugar with an electric mixer until lighter and fluffy, approximately 3 minutes.  Add yolk or egg substitute mixture, vanilla extract and red food coloring, mixing until fully incorporated and a deep red color is achieved.

In a separate bowl, whisk together the gfJules Gluten Free Flour, cocoa powder, baking soda and salt, then slowly stir into the mixer bowl with the other ingredients, mixing slowly until a smooth dough is formed. If dough is too dry to hold together at this point, add water or milk by the tablespoon until the dough is wet enough to form a ball and able to be rolled out.

Wrap the dough tightly in plastic wrap and refrigerate until no longer sticky, usually 2 hours or overnight.

Preheat oven to 350° F (static) or 325° F (convection). Line a cookie sheet with parchment paper and set aside.

Dust a clean counter or pastry mat with more gluten free flour and roll out half of the dough to approximately ¼ inch thick. Wrap the other half of the dough in the plastic wrap and return to the refrigerator until finished cutting the first half of the dough.

Cut shapes out of the dough using a 3-inch cutter, gathering and re-rolling dough scraps until all of the dough is used. Repeat with other half of dough.

Bake for 8 minutes. The cookies should not be browning or getting crispy edges. Remove to fully cool on a wire rack. At 8 minutes, the cookies will bake up chewy – bake longer if you prefer crunchy cookies.

Makes approximately 21 cookies.

Sandwich Cookies:

After sifting confectioner’s sugar, whip together with other ingredients using an electric mixer with whisk attachment until the icing is smooth and light. If it is too runny (different cream cheeses are thicker than others), add more confectioner’s sugar until proper consistency is achieved.

Refrigerate until ready to ice the cookies.

Ice Cream Sandwiches:

While the cookie dough is refrigerating, sit the ice cream container out at room temperature until it is soft enough to spread with a spatula, approximately 5-10 minutes (less, if the room is very warm).

Scoop ice cream out of the container into a 9×13 baking dish and spread with a rubber spatula to smooth. Cover with plastic wrap and return to the freezer to set.

Once the cookies have baked and cooled, use the same cookie cutter to cut ice cream shapes out of the frozen pan of ice cream. Gently lift the shapes and place one on a cooled cookie, covering with another cookie and gently pressing together. Wrap in plastic wrap and return to the freezer. Repeat with remaining cookies.

Scoop any remaining ice cream and place into a freezer-safe container, returning to the freezer for later use.

Makes approximately 10 ice cream sandwiches.

I hope you love this recipe as much as we do!

Pin it for later!

You're going to love these gluten free red velvet cookies for munching, as yummy sandwich cookies or even as ice cream sandwiches!

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11 thoughts on “Gluten Free Red Velvet Cookies & Ice Cream Sandwiches

  1. These cookies are seriously something you can keep in your holiday cookie arsenal! The red works for so many occasions. I can see cute leaf shaped ones for the fall 😀

  2. Jules, those are adorable! What a delicious idea. And honestly, I love the idea of a star ice cream sandwich any day – you can bite off the points one at a time. I love fun eating, too 🙂

  3. Jules, I really need your help with this one! When I added the butter and sugar the consistency was way too thick and nothing I added after made a difference in thinning it out. When I added the dry it became like sand and I had to throw it away. I’ve gone over the ingredients three different times to make sure they were correct. I really want to make this because red velvet is a favorite that I’ve truly missed since having to eat gluten-free. What is your advice?

    • Hi Donna, sounds very frustrating! You’re saying the butter and sugar together was too thick and wouldn’t get lighter and fluffy? I usually beat that together for about 3 minutes before I add anything else. If, when you add the dry ingredients, a cookie dough is too dry, I stir in a few tablespoons of my favorite milk to get it to the right consistency. But it sounds like just the butter and sugar was a problem at the beginning? If so, then maybe there was something weird with your butter? Also, do you weigh or measure your gfJules Flour? If measuring in a cup, it’s possible to get too much flour and it throws a recipe off, which is why I always keep that milk trick in my back pocket. Let me know a little more about what happened and we’ll work on it together. Please feel free to email me at Jules at gfJules dot com if it’s easier.

      • In making this recipe my dough was also too dry and I had noticed that the recipe says “4 TBSP (3 oz) butter….” but that doesn’t make sense does it? 4 Tbsp is not 3 oz. when 8 Tbsp equals 4 oz? I am confused by this. Perhaps the reason my recipe was dry was because it wasn’t enough butter? Your thoughts?

        • Hi Carol, apologies for the typographical error. The correct measurement is 4 tablespoons (2 ounces) of butter or vegan alternative. Did you make any other ingredient substitutions when you were making this recipe? Did the dough hold together when mixing or was it too dry before even trying to roll out the dough?