These vegan Valentine’s sugar cookies hold a special place in my heart because they’re not only delicious but also a breeze to make. I love how they bring joy to any celebration with their festive sprinkles and irresistible flavor.
Who doesn’t love bright and colorful Valentine’s Cookies? I love fixing a whole tray of cookies and goodies. You can take them to school parties, or have folks over to enjoy the goodies.
My only problem? I don’t really love the idea of rolling out sugar cookies. I mean, I like bright and colorful cookies, just not the rolling and the cutting. It makes such a mess.
So, what’s a person to do?
I decided rather than cutting sugar cookies and then decorating them with frosting and sprinkles over the top, why not bake the sprinkles right in the cookies?
I’d say “brilliant” but I’m comfortable acknowledging that this is an idea already out in the universe. In fact, I have other recipes myself that incorporate sprinkles into cookies. For example, there are my Confetti Cookies. Mmm. Happy memories there. And my soft and chewy Vegan Chocolate Chip Sprinkles Cookies.
The trick is creating a flavorful sugar cookie base so that the sprinkles create both added bursts of flavor, color, and holiday-themed decor.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Granulated Sugar: Opt for organic cane sugar or substitute with coconut sugar for a healthier alternative (coconut sugar will make for darker cookies).
- Vegan Butter: Look for brands like Earth Balance or Miyoko’s Creamery. Can be found in the dairy-free section of most grocery stores.
- Coconut Oil: Choose unrefined coconut oil for a subtle coconut flavor. Can be found in the baking aisle.
- Vanilla: Use pure vanilla extract for the best flavor. Avoid artificial vanilla flavoring. For some almond flavor, substitute 1/2 teaspoon of almond extract and 1/2 teaspoon of vanilla extract.
- Applesauce: Ensure it’s unsweetened. Substitute with mashed banana for a similar texture, but with added banana flavor.
- All-purpose Flour: Use a spoon to lightly spoon the flour into measuring cups and level off with a knife for accuracy.
- Cornstarch: Helps to create a tender texture in the cookies. Can be found in the baking aisle.
- Baking Powder: Ensure it’s fresh for optimal rising.
- Valentine’s Sprinkles: Look for vegan-friendly sprinkles at specialty grocery stores or online.
Buying Guide: Check your local grocery store or health food store for colorful Valentine’s Day sprinkles.
This is an easy recipe to make — simply make the dough, add the sprinkles, and use your cookie dough dispenser (or roll into balls) and bake. Voila! You are done.
- Cream together the sugar, vegan butter, and coconut oil until smooth and fluffy.
- Add vanilla and applesauce, and mix well.
- In a separate bowl, combine flour, cornstarch, salt, baking powder, and sprinkles.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Chill the dough for 15-30 minutes, then roll into 1 ½” balls.
- Place on the prepared pan, and bake for 8-9 minutes until lightly golden.
- Let the freshly baked cookies sit on the hot pan for 2 to 3 minutes.
- Cool on a wire rack before serving.
There are a few tricks to getting this cookie recipe right, however. Keep these in mind when you’re making these valentines cookies:
- Reserve some sprinkles to press into the cookie dough balls before baking.
- For a chewier texture, slightly underbake the cookies.
- Experiment with different shapes and sizes for a fun twist.
I shared these Valentine’s Cookies with several friends who came over to hang out and watch the Australian Open. I can report that everyone thought they were amazing. Of course, I whole-heartedly agree. For me, I’m usually a “one and done” kind of cookie eater, but I had to go back for seconds (and maybe even a third) with this one!
Store cooled cookies in an airtight container at room temperature for up to 5 days. Alternatively, freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Preheat oven to 350°F/175°C and line a cookie sheet with parchment paper.
- Add the sugar, vegan butter, and coconut oil into a mixing bowl. Using your mixer, beat until smooth and fluffy. Add the vanilla and applesauce and beat again to combine. Set aside.
- Combine flour, cornstarch, salt, baking powder, and sprinkles and stir to combine. See Notes for tips on measuring flour for this recipe.
- Pour the flour mixture into the mixing bowl with the butter/sugar mixture and stir to combine. Cover the bowl and refrigerate for 15 to 30 minutes.
- Roll the chilled dough into 1 ½" cookie dough balls. I used a cookie dough dispenser to keep the sizes equal.
- Place cookie dough balls on the prepared pan, about one inch apart.
- Bake cookies for 8 to 9 minutes or until they are a light golden brown on the bottom. Remove from oven and cool for several minutes before transferring to a wire rack to cool completely. Cookies will firm up as they cool.
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- Don’t skip the step of creaming together the fat and the sugar!
- Make sure to use fresh baking powder. It’s easy for baking powder to get past its prime and thus lose its key role – creating rise!
- Double-check your oven temperature. Ovens can be unreliable with temperature settings. Use an oven thermometer to see if yours is right. If the oven temp is too low, the fat in the cookie dough melts too slowly, causing flat cookies.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.