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This photo looks down on a countertop where several valentines cookies are placed next too each other.
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Vegan Valentines Sugar Cookies

These vegan Valentine's sugar cookies are soft, buttery, and loaded with festive sprinkles. Perfect for sharing with your loved ones on Valentine's Day!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 93kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 cup granulated sugar
  • ½ cup vegan butter , softened
  • ¼ cup coconut oil , softened
  • 1 teaspoon vanilla
  • ½ cup applesauce , unsweetened
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup Valentines Sprinkles
Cups - Metric

Instructions

  • 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.
    Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.
  • Combine flour, cornstarch, salt, baking powder, and sprinkles and stir to combine. See Notes for tips on measuring flour for this recipe.
    Looking down on a bowl with flour and other dry ingredients.
  • 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.
    Three rows of valentines cookie dough balls sit next to each other on a baking sheet, getting ready to be placed in the oven.
  • 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.

Notes

Use a whisk to lightly "sift" the flour. Then spoon flour into measuring cup. Use a butter knife to level it off. That way you get a precise amount of flour for this recipe.
Want soft, high cookies? Double-check these steps:
  • 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. 
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 cut 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.

Nutrition

Calories: 93kcal | Carbohydrates: 11g | Fat: 5g | Saturated Fat: 2g | Sodium: 103mg | Potassium: 16mg | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 10mg