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Image shows a large heart shaped sugar cookie with chocolate drizzled on top

Vegan Valentine's Day Shortbread Cookies

These vegan heart shaped sugar cookies make the perfect Valentine's Day gift and craft! Easy to make with simple ingredients, they are the perfect Valentine's Day kids project! Kids can decorate and then give as Valentine's Day gifts!

Course Dessert
Cuisine vegan
Keyword Valentines Day Shortbread Cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Megan Kerry

Ingredients

For the Shortbread:

  • 3/4 cup vegan butter we use Becel brand
  • 3/4 cup icing sugar
  • 1 tbsp vegan coffee creamer/plant milk I used Silk Soy Original Coffee Creamer
  • 1 tsp vanilla extract
  • 1 1/3 cup all purpose flour
  • 3 tbsp cornstarch
  • 1/2 tsp salt

For the Glaze:

  • 1 cup icing sugar
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp silk soy creamer or plant based milk

Instructions

How to Make Vegan Valentine's Day Shortbread Cookies:

  1. Set your oven to 325 degrees Fahrenheit

For the Vegan Shortbread:

  1. In a stand mixer or using a bowl and hand mixer combine your vegan butter and icing sugar. Whip until smooth.

  2. Add in your cream and vanilla extract and whip again to combine.

  3. Sprinkle on top your flour, cornstarch, and salt. Mix until just combined. 

  4. Roll your dough out between two silicone baking mats or parchment paper. This saves you a ton of mess, and doesn't add any extra flour to the dough for rolling. 

  5. Keep your dough at least 1/4 inch thick.

  6. Cut heart shapes into the dough, making sure they are spaced evenly apart. 

  7. We will be removing the excess dough from AROUND the cut cookies, instead of transferring the cut shapes to another baking mat. This dough is quite soft and to avoid ruining the shapes you cut it's easier to remove the excess. 

  8. Bake your cookies for 12-15 minutes in the pre-heated oven. The cookies do not need to "brown" to be done. 

  9. Allow them to rest for 2 minutes on the baking tray before transferring to a cooling rack.

  10. Allow your cookies to fully cool before moving on to the glaze.

To Make the Maple Cinnamon Glaze:

  1. Combine the icing sugar and cinnamon in a shallow, wide bowl.

  2. Add in your maple syrup, vanilla and cream/milk. stir to combine.

  3. Your glaze should be thin enough to easily coat your cookie, but not so runny that it only leave a very thin coat. experiment with the back of a spoon. If too thick, add a 1/4 tsp milk or water at a time until you reach the proper consistency. Too thick? Add in another tbsp of icing sugar until you get it right!

To Decorate the Vegan Shortbread Cookies:

  1. Once your cookies have fully cooled, go ahead and dip them one by one into the glaze. 

  2. I hold mine above the bowl for a second or two to allow excess glaze to drip back into the bowl. Once you lay them flat the glaze will smooth out nicely. 

  3. PRO TIP: Place your glazed cookies on your cooling rack with a paper towel lined baking tray beneath it. This makes for prettier cookies and fast and easy clean up!

  4. Decorate with sprinkles, dusted cinnamon, or drizzled chocolate. Work quickly as this glaze tends to set fast. If you find the sprinkles are not sticking, lightly press into the glazed cookies.