These vegan valentines sugar cookies are everything you love about the Valentines- buttery, sweet, and full of romantic charm. Mini pink love heart shapes are wrapped in vanilla cookie dough, sliced, baked and decorated with some simple icing for that perfect loving touch. Whether you’re gifting them, sharing with your loved one / ones or enjoying them with a cup of tea / coffee, these cookies are a must make! Vegan, No-Egg, No-Dairy and super easy to make! Keep reading to learn how to make them!
Vegan Valentines Sugar Cookies
Get ready to swoon over these easy ‘slice and bake’ cookies, with a fun valentines twist! These super cute and festive cookies are inspired by the Pillsbury ‘Slice and Bake’ Cookies, but even better because they’re completely vegan friendly. The cookies melt in your mouth and are super buttery! The little pink heart shape baked in the middle is actually strawberry flavour! The vanilla dough contains vanilla extract and pairs perfectly with the sweet fruity middle cookie. I couldn’t leave it there, I had some extra fun decorating the hearts in the middle with a simple 2 ingredient icing and that simple touch makes these cookies a showstopper, a must make for Valentines and sharing with loved ones!
Looking for more Valentines recipes? Check out my:
- Vegan Red Velvet Cheesecake
- Vegan Chocolate Raspberry Cake
- Mini Vegan Strawberry Tarts
- Vegan Hidden Heart Cupcakes
- No-Bake Chocolate ‘Nutella’ Cheesecake Bars
- No-Bake Love Heart Truffles
- Easy Vegan Red Velvet Cookies
- No-Bake Chocolate Covered Strawberry Cheesecake
Why you’ll love these cookies
- 100% vegan and made with rich, buttery vanilla cookie dough.
- Adorable pink heart baked right into the center.
- The pink heart in the middle is flavoured strawberry!
- Easy slice-and-bake style for fresh cookies anytime.
- Soft, tender center with lightly crisp edges.
- Finished with sweet vanilla royal icing ‘love letter’ words.
- Super fun to make!!
- Rolled in coconut which compliments the strawberry and vanilla flavours, while adding a toasty element.
- Great for little ones to get involved in making and decorating.
- Decorated with 2 ingredient vegan friendly royal icing.
- Perfectly festive for Valentine’s Day gifting or sharing with loved ones!
- Pretty, pink, and irresistibly delicious!
Love heart ‘slice and bake’ cookies FAQ
- How to make the pink heart inside? You make two doughs – a pink dough and a lighter vanilla cookie dough. Cut and stack the love hearts to form a log, freeze it, then wrap it in the light coloured vanilla dough before slicing and baking.
- Why is my heart shape blurred when baking? If your dough is too soft or warm, the design will spread. Its key to keep it very cold before baking, hence using cold butter and don’t over-mix your dough. You can keep chilling the dough before baking!
- Can I make them ahead of time? YES! The cookie dough freezes perfectly, simply wrap tightly and slice/bake whenever the sweet cravings hit. Iced cookies also store well at room temperature for several days (in a sealed / air-tight container).
- What vegan butter to use? Its best to use a cold vegan block butter as you want these cookies to be as cold as possible when handling. I use Flora Unsalted Plant Butter, i also love Naturli Vegan Block. Don’t use a dairy-free margarine or they’ll just be too soft.
- Can this recipe be made gluten-free? They sure can! You can make them gluten-free by using a 1:1 gluten-free plain / all-purpose flour blend (with xanthan gum or another binder), till will prevent them from falling apart when baked. Chill the dough well before slicing! Gluten-free doughs can be tender and more delicate, but they bake up beautifully with the same layered pink heart effect.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Valentines Sugar Cookies
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make easy vegan valentines ‘Slice and bake’ inspired cookies with a pink strawberry flavoured heart and coconut. Easy to make and absolutely delicious!
Ingredients
Ingredients for the pink heart cookies
- 180g of all purpose / plain flour
- 60g of caster sugar
- 25g of icing sugar
- 75g of vegan butter (chilled)
- 1 teaspoon of strawberry flavouring / extract
- Drop of pink food gel or 1 tbs of freeze dried strawberry / raspberry powder (optional)
- 2 tablespoons of dairy-free milk
Ingredients for the vanilla cookie
- 180g of all purpose / plain flour
- 60g of caster sugar
- 25g of icing sugar
- 75g of vegan butter (chilled)
- 1 teaspoon of vanilla extract
- 2 tablespoons of dairy-free milk
- 40g of desiccated coconut (optional)
Ingredients for the icing
- 80g of icing / powdered sugar
- Aquafaba (chickpea brine) (See step)
Instructions
Method (pink heart cookie dough)
- Add the flour, sugars, butter, strawberry flavouring and drop of pink food gel or heaped tablespoon of freeze dried strawberry powder into the bowl of a food processor and pulse a few times adding in the milk and continuing to blend until a smooth pink ball of dough forms.
- Shape the dough into a disc and wrap loosely with cling film or grease proof paper. Place into the fridge while you make the vanilla dough.
Method (vanilla cookie dough)
- Add the flour, sugars, butter and vanilla into the bowl of a food processor and pulse a few times adding in the milk until a smooth ball of dough forms.
- Shape the dough into a disc and wrap loosely with cling film or grease proof paper. Place into the fridge for at least 1 hour or until it feels firm / not sticky.
Method (shape the cookies)
- Remove both cookie doughs from the fridge. For the hearts, roll out the dough between 2 sheets of grease proof paper until approximately 1/2 inch thick. Use a small heart shaped cookie cutter to chomp out the shapes.
- Stack the heart cutouts right on top of each other, lining them up perfectly to form a tall, long “tower” of hearts. Press gently to adhere.
- Freeze for around 1-2 hours until very firm! This will make it easier for adding on the outer vanilla cookie dough and wont smush the hearts.
- Take the frozen heart log out of the freezer.
- Press the vanilla sugar-cookie dough around the entire pink heart log evenly (watch video for example).
- Patch any gaps so the center stays hidden. Roll gently into a smooth cylinder about 2 – 2.5 inches in diameter.
- Roll in some desiccated coconut (optional). You could even roll in some valentines / pink sprinkles or freeze dried berries.
- Wrap tightly and chill or freeze until firm (at least 1 hour, overnight is ideal).
- Preheat oven to 175°C fan and line a baking tray with grease proof paper.
- Use a sharp knife to slice ¼-inch cookies. If the center tries to crumble, let the log warm for 5 minutes.
- Place the cookie slices on the lined tray, separated as they will spread slightly.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden brown in colour.
- Remove from the oven and allow to cool completely at room temperature.
Method (icing)
- In a small bowl, add in the icing / powdered sugar with 1 tablespoon of aquafaba. Mix until its smooth / toothpaste consistency. Add more icing sugar or a few drops of aquafaba at a time – it should hold its shape when you draw a line.
- Transfer the icing to a piping bag with a tiny round tip, or use a zip-top bag with a very small corner snipped off.
- Pipe some valentines quotes and love letters on top of the cookie in the pink hearts to resemble ‘love heart sweets / conversation hearts’ (refer to photos for example).
- Allow the icing to set at room temperature for around 5-10 minutes, then tuck in.
- Serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container at room temperature for 2-3 days, and in the fridge for up to 5 days.
Store cookies with the glaze – Store the cookies with the glaze on in the fridge, and allow them to come to room temperature before enjoying. Make sure they’re stored flat, as if stacked, it will disrupt the icing.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Is there a way to convert these recipes, I’m in the US and am not very familiar with metric system.
Really good recipe, will certainly try this. It is certainly easier to create vegan cookies than gluten free! Just a question: what is the alternative to sugar if someone is on a low carb diet?
Definitely a great treat to share with loved ones or enjoy with a warm drink.