I made the Gluten-Free Baking Classics sugar cookie recipe for the first time the other day. I made a batch of hearts for Valentine's Day for my kids. I thought they turned out great. Don't do it in a rush because you definitely need time to chill the dough. If you like them a little chewy, cut them a little thicker and cook them just till they start to turn colors. Great recipe, it'd be good frosted with pink frosting, but frosting and diabetes just don't mix. Oh well, you can't have it all.
Note for diabetics: I made 40 hearts that were about 2.5 inches across. I used all the dough. I figured a very modest 12 g of carbohydrates for each cookie, including the red sugar sprinkles.