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Valentine’s Day Cookies

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x


This is my basic dairy-free and egg-free sugar cookie dough with royal icing. The decorations look difficult, but they’re really easy and fun to accomplish!



Cookie Dough


Cookie Icing

  • 2 cups powdered sugar
  • 2 T. corn syrup
  • 23 T. water


  1. In a large bowl, cream the sugar and shortening together until smooth, add in the thickened dairy-free milk and beat until smooth again.
  2. Add the vanilla, lemon oil or whatever spices/flavorings you are using and mix well.
  3. Add the dry ingredients: soda, salt and flour. Mix until everything comes together.
  4. Wrap in plastic wrap, shape into a big disk and freeze for ½ hour.
  5. Roll to ¼ inch thickness and cut out as you like.
  6. Bake on a parchment-lined baking sheets at 350. 10 minutes will give you soft cookies (they may seem barely baked, but they’ll firm up when cooled), 14-16 minutes will give you golden brown edges and they’ll be crispy. Cool completely before icing.
  7. Mix the icing ingredients together, getting all the lumps out. Add enough water for the proper thickness. I outline first, and flood with color. I use a toothpick or a small spoon to spread the icing around.  Hearts are made by making little dots and dragging a clean toothpick through the wet icing.  Here’s a great tutorial on flooding if you’re new to this stuff.


I used Silk Coconut Milk and Spectrum Palm Oil Shortening and my milk and butter substitutes today. Read my posts on Dairy-Free Milk Alternatives and Dairy-Free Butter Alternatives if you need ideas on products to use. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: dairy free sugar cookies, egg free sugar cookies, vegan sugar cookies