heart shaped vegan sugar cookies

Heart Shaped Vegan Sugar Cookies – Perfect for Valentine’s Day

Happy February everybody! I love February because I see a lot of hearts, pink, and love going around and that just makes me happy. February being my birthday month is also pretty awesome! So today I am going to be sharing this amazing recipe for heart shaped vegan sugar cookies to make for that special someone in your life. Or for yourself because you my friend are also special and awesome! Just like these heart shaped vegan sugar cookies!

And the recipe couldn’t be any easier!

You can make the dough for the heart shaped vegan sugar cookies the night before and keep in the refrigerator or you can make it ahead of time and store it in the freezer. Then the night before just thaw it out and you are ready to roll them out and bake them.


I think February is the perfect month to munch on some sweet treats. I have been meaning to post more savoury dishes on the blog, since almost all my recipes on the blog are desserts, but they’re coming!! Don’t you worry, I have a lot of good stuff coming up. But today is once again a dessert (sorry to those folks who keep asking for savoury dishes) 😛

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

heart shaped vegan sugar cookies

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Ingredients

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup coconut oil (at room temperature)

1 cup granulated sugar

1/3 cup almond milk

Royal Icing Ingredients

1 cup powdered sugar

1 tbsp almond milk

some frozen strawberry/raspberries

Directions

In a bowl or a stand mixer (like the KitchenAid, I love mine!), whisk together the coconut oil and sugar.

Once it is smooth and fluffy, add the almond milk and continue whisking until well combined.

Then add in the flour, baking powder, salt and milk and whisk until combined and a smooth elastic dough is formed.

Place the dough onto plastic wrap and wrap it up tightly and refrigerate a couple of hours before rolling out. You can make the dough the night before and roll it out the next day (this is what I did).

If the dough is too hard once you remove it from the refrigerator, allow it to thaw a couple of minutes before rolling it out.

Then flour your rolling pin and the counter surface. Using half the dough at a time, roll out the dough until it is 1/4 of an inch thick.

Use your heart shaped cookie cutters to cut out your cookies.

Using a parchment lined baking sheet, place the cookies onto the tray and bake for 10-15 minutes at 325’F until the bottoms of the cookies are slightly golden brown. I place my baking tray in the middle rack of my oven and they took 15 minutes to bake.

Allow cookies to cool completely on a wire rack before icing them with the royal icing.

To make the royal icing, whisk together almond milk and icing sugar. Then add your food colouring for the shade you want. I used frozen strawberries and raspberries to colour my icing. Just add a couple of pieces of frozen berries along with a tsp of hot water and add it to your icing sugar and almond milk mixture. You will get this beautiful royal icing that has some specs of berries and it also adds a bit of more flavour!

Once the cookies are cool, using a spatula add on the icing. Let the icing set for 10 minutes before serving.

Hope you all enjoy this heart shaped vegan sugar cookies recipe and are having an amazing February! And if you have a sweet tooth like me and are looking for more easy dessert recipes, check out the Kamfort Food section for tons of recipes!

Heart Shaped Vegan Sugar Cookies
Author: 
Recipe type: dessert
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil (at room temperature)
  • 1 cup granulated sugar
  • ⅓ cup almond milk
  • Royal Icing Ingredients
  • 1 cup powdered sugar
  • 1 tbsp almond milk
Instructions
  1. In a bowl or a stand mixer (like the KitchenAid), whisk together the coconut oil and sugar.
  2. Once it is smooth and fluffy, add the almond milk and continue whisking until well combined.
  3. Then add in the flour, baking powder, salt and milk and whisk until combined and a smooth elastic dough is formed.
  4. Place the dough onto plastic wrap and wrap it up tightly and refrigerate a couple of hours before rolling out. You can make the dough the night before and roll it out the next day (this is what I did).
  5. If the dough is too hard once you remove it from the refrigerator, allow it to thaw a couple of minutes before rolling it out.
  6. Then flour your rolling pin and the counter surface. Using half the dough at a time, roll out the dough until it is ¼ of an inch thick.
  7. Use your heart shaped cookie cutters to cut out your cookies.
  8. Using a parchment lined baking sheet, place the cookies onto the tray and bake for 10-15 minutes at 325'F until the bottoms of the cookies are slightly golden brown. I place my baking tray in the middle rack of my oven and they took 15 minutes to bake.
  9. Allow cookies to cool completely on a wire rack before icing them with the royal icing.
  10. To make the royal icing, whisk together almond milk and icing sugar. Then add your food colouring for the shade you want. I did a gradient of different shades of red/pink and used food colouring along with the juice from frozen strawberries and raspberries to create the shades.
  11. Once the cookies are cool, using a spatula add on the icing. Let the icing set for 10 minutes before serving.
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