Valentine’s Day Vegan Sugar Cookies

Happy official Valentine’s week friends! Since Valentine’s Day is focused *heavily* on sweets and you guys know I’ll never pass up an opportunity to bake, I wanted to bring this little Valentine’s Day vegan sugar cookie recipe your way. Personally, I’m really into making rather than buying treats for holidays/ birthdays/celebrations. Don’t get me wrong, I’m all about a bakery run on the weekend, but there’s just something special about making a treat yourself for someone you love.

I have a huge sweet tooth (as I’m sure you can tell from my recipe choices) so I’ve always been really into making treats for friends/fam on special days. Haven’t you heard that old saying, sugar is the way to the heart? 😉

Now, if you’re looking at this recipe thinking it might be too much work – don’t stress! These cookies are crazy easy and come together in about 30 minutes start to finish. You don’t have to cut them into heart shapes if you don’t want to spend the time, and you definitely don’t have to go crazy on the decorating! As I always say, a little icing + sprinkles goes a long way. 🙂

This recipe is also vegan, and can easily be made gluten-free by subbing gluten-free flour for all-purpose! If you’re looking to make them GF, this is my favorite GF flour and it’s available on Amazon here. These vegan sugar cookies are also great for sending with your kids to school since you can be sure they’re free of a lot of common allergies like nuts, dairy, eggs, etc.

I hope you guys love making these cookies and that whoever your recipient is LOVES eating them!! I also highly support you making them strictly for yourself because like, we all need a little more self love you know? The best kind of self-love is in the form of sweets, take it from an expert. If you try this recipe, let me know how you liked it! Leave a comment below, give it a rating, and don’t forget to tag me @katerinaseigel on Instagram. Enjoy loves! Have the best Valentine’s day!

Valentine’s Day Vegan Sugar Cookies

Ingredients:

For the Cookies:

• 1/2 cup earth balance (or other vegan butter)
• 1 & 3/4 cups all purpose flour (I used unbleached)
• 3/4 cups white sugar
• 1 tsp vanilla extract + 1/2 tsp almond extract
• 2 Tbsp almond milk (or other non-dairy milk)
• 1 tsp baking soda
• 1/4 tsp salt
• *heart-shaped cookie cutter* (optional)

For the frosting: 

• 1 & 1/2 cups of powdered sugar
• 2 Tbsps earth balance
• 2-3 Tbsps almond milk

1. Preheat your oven to 350 degrees.
2. First, add your non-dairy butter and sugar to a bowl. Beat with a mixer until they are creamed together.
3. Add the flour along with the rest of the ingredients and beat together with the mixer.
4. If the dough is too sticky, add a bit of flour. If the dough is too dry, add some more almond milk. This will depend on the consistency of the flour you’re using. You’re aiming for a good cookie dough that will form into a dough ball.
5. Here you have 2 choices: I chose to roll out my dough with a roller and cut the cookies out with cookie cutters, but you can also make drop cookies!
6. If you’re making drop cookies, add tablespoon sized balls of dough to a baking sheet and press down with a spoon.
7. If you’re cutting out the cookies, roll out the dough with a rolling pin. Cut the cookies out with cookie cutters, then add to a baking sheet.
8. Once the cookie dough is on the baking sheet, cook for 10-13 minutes in the oven.
9. While the cookies are baking, make the frosting. Add the frosting ingredients to a bowl, and beat with a mixer. The frosting should be fairly stiff. Same as the dough, if the frosting isn’t coming together, add another Tablespoon of almond milk, or if it’s too runny, add some more powdered sugar. You want it to be on the thicker side so that it will harden on the cookies.
10. Once the cookies are done, let them cool, then ice!
11. They will last for about a week!