Vegan Iced Valentines Cookies

These vegan iced Valentine’s cookies are soft, sweet, and made to share.

They’re simple sugar cookies with a smooth pink icing that sets just right.

Perfect when you want something homemade that feels special without being hard.

Why I Love This Recipe

I started making these when I wanted a cute holiday cookie without eggs or dairy, and I didn’t want complicated steps. After a few test rounds, this version became my favorite because it just works every time.

• The dough is easy to roll and doesn’t crack
• The cookies bake up soft, not dry
• The icing sets but still looks shiny
• Everything is made with simple pantry staples
• They feel fancy without a lot of effort

Servings: 18 cookies
Total Time: 40 minutes

What You’ll Need

Cookies

• 2 cups all-purpose flour
• ¾ cup white sugar
• ½ cup vegan butter, softened
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Icing

• 1½ cups powdered sugar
• 2–3 tbsp unsweetened almond milk
• ½ tsp vanilla extract
• Natural pink food coloring

Tools You’ll Need

• Mixing bowls
• Hand mixer or spatula
• Rolling pin
• Heart-shaped cookie cutter
• Baking sheet
• Parchment paper
• Small bowl for icing
• Spoon or piping bag

Recipe & Instructions

Step 1: Cream the Butter and Sugar

In a bowl, mix ½ cup softened vegan butter and ¾ cup white sugar until light and fluffy.

Step 2: Add Wet Ingredients

Add ¼ cup almond milk and 1 tsp vanilla extract to the butter mixture. Stir until smooth and creamy.

Step 3: Mix Dry Ingredients

In another bowl, whisk together 2 cups flour, ½ tsp baking powder, and ¼ tsp salt.

Step 4: Form the Dough

Add the dry ingredients to the wet mixture. Mix until a soft dough forms and no dry flour remains.

Step 5: Roll and Cut

Roll dough to ¼-inch thickness. Cut out heart shapes and place on a lined baking sheet.

Step 6: Bake

Bake at 350°F (175°C) for 10–12 minutes until edges look set but not browned.

Step 7: Cool Completely

Let cookies cool fully before icing.

Step 8: Make the Icing

Mix 1½ cups powdered sugar, 2–3 tbsp almond milk, ½ tsp vanilla, and pink food coloring until smooth and pourable.

Step 9: Ice the Cookies

Spoon or pipe icing onto cooled cookies and let set.

Macros (Per Cookie, Approx.)

• Calories: 160
• Carbs: 24g
• Fat: 6g
• Protein: 2g

Why This Recipe Works (Quick Science)

Vegan butter provides structure without eggs, while almond milk adds moisture. Powdered sugar icing sets because the liquid evaporates, leaving a smooth finish that holds its shape.

Common Mistakes

• Rolling dough too thin
• Icing cookies before fully cooled
• Adding too much liquid to the icing
• Overbaking, which dries them out

What to Serve With

• Hot tea or coffee
• Dairy-free hot chocolate
• Fresh berries
• Vanilla oat milk latte

FAQ

Can I make these ahead?
Yes, bake cookies 1 day ahead and ice later.

Can I freeze them?
Freeze un-iced cookies for up to 2 months.

Can I change the color?
Yes, any food coloring works.

Final Thoughts

These vegan iced Valentine’s cookies are sweet, simple, and fun to make. They look special but don’t take all day. Make a batch, decorate them your way, and enjoy every bite.