Happy Valentine’s Day!
Your pantry is probably stocked with everything you’ll need to make these vegan coconut oil sugar cookies. These cookies are adapted from one of our most popular recipes: Perfect Vegan Gingerbread Cookies. Make sure to pop over to that post for all of our tips and tricks for making perfect rolled cookies.
Baking and decorating sugar cookies is such a simple little Valentine’s Day activity. William and I had a lovely time decorating these together!
If you’re looking for something a little more decadent, make our Fudgy Vegan Walnut Brownies ♥
(Above) Rolling out the sugar cookie dough between parchment paper. This prevents the dough from sticking to your counter without adding more flour.
Vegan royal icing dyed with a combination of beets and red food colouring. To use beets for colouring, peel and slice a beet and gently stir the slices into the royal icing. Once the icing reaches your desired shade, remove the beet slices. Easy peasy!
Before baking, chill the cut-out cookies in the freezer to help them keep their shape.
As with most coconut oil-based baked treats, temperature control is key. If the dough gets sticky, oily, or too soft and difficult to work with, it needs to chill. If it’s hard as a rock and difficult to work with, it needs to warm up a bit. I usually pop the dough and finished cookies in and out of the freezer a couple of times before baking.
Happy Baking! ♥
Prep 12 minutes
Cook 75 minutes
Total 87 minutes
Servings 16 cookies
Easy vegan coconut oil sugar cookies with royal icing!
If you don’t like the flavour of coconut, choose a refined (usually one of the cheaper varieties) of coconut oil.
Courses Baking, Dessert