Cherry Heart Sugar Cookies (Vegan)
These cherry heart sugar cookies are delightfully soft and buttery, bursting with cherry flavor and finished with a sweet almond glaze. The base is a simple roll-and-cut sugar cookie elevated with tart cherry powder. Topped with a simple glaze unfused with a hint of almond, every bite delivers tart cherry and sweet almond all wrapped up in a tender heart shaped cookie. An incredibly easy, dairy and egg-free bake that could not be more perfect for the Valentines Day holiday.
PREP TIME
45 minutes
COOK TIME
10 minutes
INGREDIENTS
16
Serves: 16
Ingredients
Cherry Sugar Cookie
- .5 cup.5 cup.5 cup Plant-Based Butter, (cool room temperature)
- .5 cup.5 cup.5 cup Cane Sugar
- 1.75 cups1.75 cups1.75 cups All Purpose Flour
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk Yogurt, (cool room temperature) (any plant-based yogurt will work)
- 2 tsp2 tsp2 tsp Vanilla Extract
- 3 Tbsp3 Tbsp3 Tbsp Cherry Powder, (Beleon Tart Cherry Powder - see link below)
Almond Glaze
- 1.5 cups1.5 cups1.5 cups Powdered Sugar
- 1 Tbsp1 Tbsp1 Tbsp Aquafaba
- 4 tsp4 tsp4 tsp Oat Milk, Organic, (any plant-based milk will work)
- .125 tsp.125 tsp.125 tsp Almond Extract, (8 drops)
- 1 whole1 whole1 whole Red Food Coloring, (Whole Foods Plant-Based Red Food Coloring)
- 1 whole1 whole1 whole Sanding Sugar, (Pure Food by Estee Vegan White Sanding Sugar)
- 1 whole1 whole1 whole Sanding Sugar, (Pure Food by Estee Vegan Pink Sanding Sugar)
- 1 whole1 whole1 whole Sprinkles, (Whole Foods Vegan White Nonpareils Sprinkles
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To prepare the sugar cookies: Place the butter and sugar in a medium bowl. Using a handheld mixer, blend the butter and sugar together at medium-high speed until light and creamy – about 2 minutes.
- Add the yogurt, vanilla extract and cherry powder to the butter mixture. Continue with the handheld mixer, blending at medium speed for about 1 minute.
- Add the flour to the wet ingredients, blending at low speed until all of the flour is incorporated.
- Divide the dough into 2 portions, form each portion into a disc and wrap each disc in plastic wrap. Place the wrapped dough in the refrigerator for at least one hour or up to overnight.
- Line 2 cookie sheets with parchment paper.
- Remove one portion of dough from the refrigerator at a time. Place the dough on a lightly floured surface and roll it out to a ¼ inch thickness. Begin cutting out the heart shaped cookies. Reroll the dough as many times as you need to; use as much of the dough as you can but try to handle the dough as little as possible.
- Place the cut-out cookies on one of the lined baking sheets. Repeat with the other disc of dough. (*** I used a heart shaped cookie cutter measuring 3 inches x 2½ inches.)
- Cover and place the cut cookies in the refrigerator for 30 minutes.
- Preheat the oven to 350F. Bake the cookies, one tray at a time, leaving the second tray of cookies in the refrigerator until you are ready to bake them. (***I placed the cookies coming out of the refrigerator, on a new, room temperature tray, I do not bake them on the cold tray.)
- Bake the cookies for 10 to 12 minutes or until set and the edges are just starting to brown. Allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.
- Allow the cookies to cool completely before decorating them. (***The cookies can be baked on one day, stored in an airtight container and decorated the next day.)
- To prepare the glaze: Combine the powdered sugar, aquafaba, milk and almond extract in a bowl. Stir until smooth and well combined.
- Divide the glaze evenly among 4 bowls. Bowl 1: I added red food coloring until I achieved a desired dark pink to red color. Bowl 2: I left it white. Bowl 3: I added 2 to 3 drops of red food coloring and swirled with a toothpick to get a marbled look. Bowl 4: I added a few drops of red food coloring to get a light pink color.
- To decorate, dip the tops of the cookies into your chosen glaze, let the excess drip off, and set them back on the parchment-lined pan. Finish by adding sprinkles or sanding sugar for a fun touch. (*** I decorated 4 cookies with each bowl of glaze.)
- The cookies will need a few hours to dry before they’re ready to be stacked.
- Store the cookies in an airtight container at room temperature.
Notes
A link to the cherry powder that I used - Amazon.com : Tart Cherry Powder 8 oz - Pure All Natural Powder for Juice, Tea, Smoothies, Baking, Beverage, Rich in Anthocyanins : Grocery & Gourmet Food A link to the sanding sugar - Amazon.com: Pure Food By Estée: Sanding Sugar A link to the nonpareils - Amazon.com : 365 by Whole Foods Market, White Nonpareils Sprinkles, 3.15 Ounce : Everything Else
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About This Recipe
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Baked Goods Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 185 |
| Fat: | 5 g |
| Carbohydrates: | 32 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 33 mg |
| Fiber: | 2 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Cherry Heart Sugar Cookies (Vegan)”
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These are so pretty! 🙂