Valentine Cookies (Dairy Free, Dye Free)
Servings: 12
Ingredients
- 1 box King Arthur Flour Gluten Free Sugar Cookie Mix
- 2 sticks (16 Tbsp) vegan plant butter, softened, divided
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips optional
- 2 cups powdered sugar confectioners' sugar
- 1/2 tsp vanilla extract
- Splash unsweetened almond milk
- Beet juice
Instructions
- FOR COOKIES: Beat together the mix, 1 stick (8 Tbsp) softened plant butter, egg, and vanilla extract. Mix in chocolate chips.
- Divide the dough in half, form into 1" thick disks, wrap, and refrigerate for 2 hours (or up to overnight).
- Flour both sides of the dough with gluten free flour. Roll to desired thickness: 1/4" for chewier cookies and 1/8" for crispier cookies.
- Cut into hearts or your desired shape.
- Transfer cookies to a baking sheet lined with parchment paper. Bake in a preheated oven at 350 degrees for 12 - 16 minutes, or until lightly browned.
- Cool cookies completely before frosting.
- FOR FROSTING: Cream 1 stick (8 Tbsp) butter using a mixer, then slowly mix in powdered sugar (confectioners’ sugar), about ½ cup at time. Mix in vanilla extract and splashes of unsweetened almond milk until you reach the desired consistency.
- Add drops of beet juice to the frosting to add color. The more beet juice you add, the darker the color.
- To keep the frosting firm, store cookies in the fridge.