These cut-out cookies and dairy-free cookie icing are the perfect treat for Valentine's Day, or for any day really :). You'll never know they're gluten-free vegan cookies, so they're really great for sharing at school or at a kids' party, and from my experience, even the adults can't seem to resist them. I think the best part is that they're easy and fun to make with your children — what's not to like?
Cut-Out Cookies for Valentine's Day
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 minutes
- Yield: 28 2" cookies
Ingredients
Cookie Ingredients:
- ½ cup non-dairy butter, at room temperature {I used 1 Earth Balance stick} {or make your own} OR coconut oil, softened
- ⅓ cup maple syrup {or liquid sweetener of your choice}
- 2 ¼ cups gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ teaspoon guar gum}
- ¼ tsp pure vanilla extract
- dash of salt
Vegan Royal Icing Ingredients:
- 2 cups powdered sugar {see notes}
- 3 tbsp non-dairy milk {I used almond milk}
- 2 tbsp maple syrup {or liquid sweetener of choice}
- ½ tsp pure vanilla extract
- ¼ tsp almond extract
- Vegan food coloring of your choice {see notes}
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter handy.
- Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener, salt, and vanilla and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into a ball and then flatten into a disk.
- Roll out the dough between two sheets of parchment paper to ¼" - ⅙" thickness. Use a cookie cutter to cut out your cookies. Carefully transfer to a prepared cookie sheet, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up.
- Bake in a pre-heated oven for approximately 11-12 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool completely before icing.
- To make the icing, place all ingredients, except food coloring, into a medium-sized mixing bowl and mix thoroughly to combine. Gradually add in food coloring until you reach a color you’re satisfied with. Either dip cookies into the icing, or use a piping bag with a small nozzle to decorate {don't forget to pipe out the outline first}. Place onto a wire rack and allow to sit for at least a few hours {or ideally overnight} for the icing to set.
Notes
Note on icing sugar: this is one of my older recipes, when icing sugar was still a part of my baking... If you're looking for a refined sugar-free option, you can make your own from raw cane sugar {process in a food processor or coffee grinder in small batches with a tiny hint of tapioca starch} {this might make it just a tinge healthier ;-) }.
Note on food coloring: my two favorite go-to brands are: India Tree & Seelect.
Christina says
What would be an alternative to the icing here, as I cannot tolerate any white sugar or cane sugars at all due to TBIs I suffered. I love and treasure your blog as it’s one of my only sources after having had to say adieu to decades of traditional baking. Cheers!
★★★★★
Audrey says
Hi Christina. I haven't come up with a good non-sugary cookie icing yet unfortunately. Unless you're ok with monk-fruit/erythritol type of sugar, which can work as a substitute (those types of sweeteners upset my tummy so I don't use them personally, but I know they work for a lot of people). As an alternative, I usually just sprinkle my cookies with some coconut milk powder and call it a day.
Amberlee says
Made some beautiful looking cookies, but taste had me left a bit disappointed. Some specification on
How long to knead the dough would be helpful. Since it just said I while I just guessed so I don’t know if I kneaded for too long. They’re kind of dry tasting. The kids still enjoyed them, I just probably won’t make them again. I do think the icing is ready yummy with the almond extract in it.
★★★
Audrey says
Hi Amberlee. Thanks so much for your feedback. It's always helpful to hear what people enjoy / don't enjoy about a recipe. If you like the icing, you can try it on one of the many other cutout cookie recipes I've got on the blog for the cookie part. This recipe is quite old, and I now favor the newer simpler recipes personally. Here's a basic one I really like:
https://www.unconventionalbaker.com/cashew-butter-tea-biscuits-gluten-free-cookies/
Or search click on the "cookies" tab on the recipe page to find the other recipes: https://www.unconventionalbaker.com/all-recipes/
Robyn says
This worked great, thanks so much! I was a little freaked out when I first started mixing the dry and wet because it was soon dry, but it came together nicely after working it with my hands for a while! They baked beautifully and the icing went on and dried very nicely. Thanks!!
★★★★★
Audrey says
Hi Robyn, thanks so much for the lovely feedback. I'm so glad you enjoyed the cookies!
Linda says
Hi, thanks for the gluten free vegan cookie recipe! I'm looking forward to trying it. I was wondering if the dough could be made ahead and refrigerated or frozen for later use.
Carol says
I have the same question. Did you ever get an answer?
Audrey says
Hi Carol and Linda, sorry I missed the original question. You know, I've never tried freezing the dough for make-ahead cookies, so can't say with certainty how it will behave. But you can definitely roll out and cut the cookies out and freeze them on a parchment-lined tray for later baking, if that helps.
vegetarianmamma (Cindy) says
These cookies look great! Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
-Cindy
Audrey says
Thank you! :)