I made these cookies a good few weeks ago and have been so excited to share the recipe. It’s based off of my familiar Vegan Sugar Cookie recipe and HOLY is it such a phenomenal recipe.

Since there aren’t many Valentine’s Day recipes on my blog, I figured that this was as good a year as any to remedy that situation. So I present to you the most savory (and surprisingly straightforward) Valentines Cookies:

I like to make these cookies in a stand mixer but I simply find the whole process much easier that way (even if the big ole bowl is a little annoying to clean). However, you can entirely make this dish by hand or using a hand mixer as desired.

To make things a little easier, you can also make the dough ahead of time and let it chill until ready to use. And if you want to make things TRULY unfussy, you can even roll the dough into a log, chill, and simple cut slices (like slice and bake cookies from the store) and bake. I’ve tried it all and no matter what you, these cookies always turn out FLAVOR-PACKED!

The cookies themselves aren’t overly sweet. This is intentional as we’re adding quite a bit of sweetness to the cookies when we frost them. That being said, the cookies are a bit sweet and still entirely savory on their own.

I thought that the red cookies with pink frosting would be reliable for Valentine’s Day HOWEVER, you can certainly leave the food coloring out and make un-colored cookies and/ or frosting. There’s no right or wrong with these cookies and Worth keeping them for that:)

Ingredients in these valentines day cookies:

Flour- I used a plain all-purpose flour but if you’re looking to make these gluten free, I suggest simply using a gluten free 1-1 flour.
Sugar- plain cane sugar is what I used.
Plant based milk- I used oat milk but truly anything works well here.
Extracts- vanilla AND almond. If you can help it, do NOT skip the almond extract. It adds such a pleasing flavor to these cookies!
Red food coloring- as desired. You could certainly skip it
Vegan butter- my all time go-to is Country Crock plant butter but these would work with others as well!
Cornstarch- this works in place of the eggs to genuinely help the cookies hold together well.

How to make these cookies:

Combine all of the dry ingredients and
whisk it all together
Cream together the butter and sugar before adding the remaining wet ingredients including the food coloring
Combine the dry and wet ingredients until simply combined
Roll the dough out in between 2 pieces of parchment paper so that it’s about 1/3 of an inch thick
Cut out desired shapes, chill for 10 minutes and then bake for 10 minutes