These gluten free and vegan Valentine’s Day Cut Out Cookies are sure to make your loved ones feel special. Not only are they super easy to make, but they taste AMAZING!

Valentine's Day Cut Out Cookies - Gluten Free, Vegan

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JustWhatWeEat!

One of my favorite family traditions is to make cut out cookies for every holiday. Christmas, Valentine’s Day, Easter, you name it, I make cut out cookies for them all!

There is just something so cute about holiday shaped cookies. I especially love making them for Valentine’s Day.

Really any chance I get to bake something in the shape of a heart I am going to do it.

Aren’t these heart cookies just SO cute!?

Not only are they adorable, but they are SO easy to make. The dough comes together so quickly with just a handful of ingredients.

Which is perfect because I would much rather spend my time decorating. It’s the best part!

My daughter also loves getting to help roll out the dough, cut the shapes, and of course decorate with bright pink frosting and sprinkles!

I really enjoy recipes like this where my daughter can be super involved in the whole process. It’s really great mother daughter bonding time!

So let’s talk about what you need to make them!

VEGAN GLUTEN FREE CUT OUT COOKIES RECIPE INGREDIENTS:

For this recipe, you will need:

For the Cookies:

Gluten free all purpose flour: I use “Better Batter“.
Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”:
Powdered sugar or substitute: I use “Swerve” brand powdered sweetener
Maple syrup: Adds sweetness and gives the cookies some extra flavor.
Vanilla
Dash of salt

For the Frosting:

Powdered sugar or substitute: I use “Swerve” brand powdered sweetener.
Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”
Food coloring: Make sure you don’t use too much food coloring because it can alter the taste of the frosting.

HOW TO MAKE GLUTEN FREE VEGAN CUT OUT COOKIES:

Preheat the oven: 350°F.
Mix the dough: In a stand mixer with a paddle attachment, beat the vegan butter until creamy. Add in the maple syrup, vanilla, and powdered sugar and mix until smooth. Add the flour and salt to the mixer and mix until a dough is formed.
Refrigerate: Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10-15 minutes.
Roll out the dough: Unwrap the dough and transfer it to a piece of parchment paper. Roll out the dough to the desired thickness. These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be. I typically roll mine out to about 1/2″.*
Cut the shapes: Use your favorite Valentine’s Day cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
Bake: 15-18 minutes or until the edges are lightly browned.
Make the Frosting: To make the frosting, combine the powdered sugar and 2 tbsp of milk, in a bowl. Add the food coloring and mix until the icing is a solid color. Add more milk a tsp at a time until you have reached your desired frosting consistency.
Decorate: If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off). Dip the cookies into the frosting and set on the cooling wrack. Otherwise, pipe the frosting onto the cookies. Optionally add sprinkles while the frosting is still wet.

Don’t forget the heart cookie cutters! Below are the ones I have and they work great!

If you make this recipe, be sure to leave me a comment below!

Valentine’s Day Cut Out Cookies

Author: Morgan | Just What We Eat
Prep Time: 1 hr
Cook Time: 15 min
Total Time: 1 hr 15 min
Yield: 24 1x

Print Recipe

Ingredients

Scale

For the Cookies:

1 cup vegan butter, softened (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
1/2 cup powdered sugar or substitute (I use “Swerve” brand sweetener)
1/4 cup maple syrup
1 tsp vanilla
2 1/4 cup Gluten free all purpose flour ( I use “Better Batter“)
Dash of salt

For the Frosting:

1 cup powdered sugar or substitute ( I use “Swerve” brand sweetener)
2–3 tbsp. dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
Food coloring

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F.
In a stand mixer with a paddle attachment, beat the vegan butter until creamy. Add in the maple syrup, vanilla, and powdered sugar and mix until smooth. Add the flour and salt to the mixer and mix until a dough is formed.
Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10-15 minutes.
Unwrap the dough and transfer it to a piece of parchment paper.
Roll out the dough to the desired thickness. These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be. I typically roll mine out to about 1/2″.*
Use your favorite Valentine’s Day cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
Bake for 15-18 minutes or until the edges are lightly browned.
To make the frosting, combine the powdered sugar and 2 tbsp of milk, in a wide bowl (so you have room to dip the cookies*) and stir to combine. Add the food coloring and mix until the icing is a solid color. Add more milk a tsp at a time until you have reached your desired frosting consistency.
If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off). Dip the cookies into the frosting and set on the cooling wrack. Otherwise, pipe the frosting onto the cookies.
Optionally add sprinkles while the frosting is still wet.

Notes

The thinner you make the cookies, the crispier they will be. You may need to adjust your cooking time depending on the thickness of the dough.
You can make the frosting as thick or thin as you would like. If you want to pipe it on, just add less milk or add more powdered sugar until you reach the desired consistency.

© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

SHOP THIS RECIPE: