Valentine’s Day is two weeks away! We hear about enough crud in the air, let’s start spreading some love in the air!
For me, that meant baking vegan heart sugar cookies + frosting with my girl!
I asked Bridget if she wanted to make cookies with me and she lit up, literally ran to the pantry screaming, “sugar!” – grabbed the sugar and handed it to me, and then said, “we need flour” – grabbed the flour, and put it on the countertop.
After all of our cooking & baking together, she not only knows the ingredient names, but grabs the proper ones while saying their name! *cue my heart melting* we’ve been baking together for a long time and it truly melts my heart seeing her enthusiasm and knowledge.
Per usual, tons of finger licks, sneaking of tons of cookie dough (thankfully it’s vegan so it’s not like she’s eating endless raw eggs), shoving spoonfuls of frosting in her mouth while mixing AND pouring out entire sprinkle bottles on just a single cookie. MY GIRL!
Here is the recipe for some SUPER YUMMY vegan sugar cookies!! They literally taste like cookie dough after they’re baked, and stay super soft and delicious for days after (if they last that long!)
Enjoy!
xo
Ingredients for the cookies:
•1/2 cup vegan butter (I use Earth’s Balance)
•3/4 cups sugar
•1 tsp vanilla extract
•2 cups all-purpose flour
•1 tsp baking soda
•1/4 tsp salt
•2 tbsp milk alternative (I use Original Unsweetened Ripple Pea Protein Milk)
Ingredients for the icing:
•1 cup powdered sugar
•1/2 tsp vanilla extract
•1 tbsp milk alternative (I use Original Unsweetened Ripple Pea Protein Milk)
Instructions:
•preheat oven to 350•f
•cream the vegan butter and sugar together and then add vanilla extract
•in another bowl add flour, baking soda & salt
•add the dry ingredients to the wet and mix in by hand until crumbly. Add milk & mix in to create big ball of dough. If the mix is too crumbly, add a little more milk until good enough consistency to form a ball of dough.
•with a rolling pin, roll out dough and use a heart cookie cutter. If simply doing “regular cookies”, you don’t need to roll out. roll dough into balls & place balls on baking tray lined with parchment paper.
•bake in over for 10 min.
•make frosting by adding powdered sugar, vanilla & milk. Mix. Add a little more milk if needed until smooth. Separate into different bowls if you’re wanting to add food coloring (just needs a drop of food coloring per each bowl) – for these Valentine’s hearts I did pink & white frostings.
