This is an easy, colorful, and delicious Valentines Cookies recipe that delivers soft and tender cookies with bursts of color and sweetness from the valentines sprinkles. These adorable cookies are much easier than cut outs! Your sweethearts will be yours when you give them a batch of these red and pink cookies.
Valentine’s Day Sugar Cookies
Who doesn’t love bright and colorful Valentines 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?
Decorated Valentines Cookies
I decided rather than cutting cookies and then decorating them with frosting and sprinkles over the top, why not just put the sprinkles right IN the cookies!
I’d say “brilliant” but I’m comfortable acknowledging that this is an idea already out in the the universe. In fact, I have other recipes myself that incorporate sprinkles into cookies. For example, there’s my Vegan Confetti Cookies. Mmm. Happy memories there. And then there’s my Vegan Chocolate Chip Sprinkles Cookies.
The trick is creating a flavorful sugar cookie base so that adding the sprinkles creates both added bursts of flavor, color, and holiday-themed decor!
How to Make Valentines Cookies
This is an easy recipe to make — simply make the dough, add the sprinkles, and user your cookie dough dispenser (or roll into balls) and bake. Voila! You are done.
There are a few tricks to getting this recipe right, however. Keep these in mind when you’re making these valentines cookies:
- First, reserve some of those sprinkles so you can add more the cookie dough balls before baking them
- I highly recommend using non-refined coconut oil with this recipe because the slight hint of coconut, which adds a delicious flavor profile
- Be sure not to over-bake these cookies. It’s tempting to leave them in the oven a little longer, but they firm up as they cool, so if you want a soft and tender inside to your cookies, be sure not to leave them in the oven too long.
I shared these Valentines 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!
We hope you love this recipe for valentines cookies as much as we do! If you end up throwing a batch or two of these in the oven, be sure to snap a photo and share it using #namelymarly on Instagram so we can see it too! We love seeing your photos!
These colorful, fun, Valentines Cookies recipe creates a soft, tender cookie with lots of sprinkles! They're much easier to make than cut-out cookies!
- 1 cup sugar
- ½ cup vegan butter , softened
- ¼ cup coconut oil , softened
- 1 teaspoon vanilla
- ½ cup applesauce , unsweetened
- 2½ cups all purpose unbleached flour
- 2 tablespoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup multi-colored candy sprinkles
Heat your oven to 350F and lining 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 apple sauce 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.
Roll the dough into 1½" cookie dough balls. I used a cookie dough dispenser to keep the sizes equal.
Place cookie dough balls on prepared pan, about one inch apart.
Bake cookies for 8 - 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.
Spoon flour into your measuring cup and then use a butter knife to level it off. That way you get a precise amount of flour for this recipe.
Make-ahead Tip: You can make the dough a couple of days before baking. Just wrap the dough ball in waxed paper, and then put in a freezer bag and freeze it. Then when you're ready to roll it, just cuts off small chunks at a time. The cooler the dough, the easier it is to work with…and vice versa.
You can make these as individual cookies or flatten the cookies (with the back of a spoon or cup before baking) and add a cream frosting filling between two to make a sandwich cookie.