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:
- 1/2 cup non-dairy butter, at room temperature {I used 1 Earth Balance stick} {or make your own} OR coconut oil, softened
- 1/3 cup maple syrup {or liquid sweetener of your choice}
- 2 1/4 cups gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, 3/4 cup tapioca starch, 1/2 cup sweet rice flour, 1/2 tsp guar gum}
- 1/4 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 1/4" - 1/6" 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.
