Egg Free Valentine’s Day Cookies
These egg free Valentine’s Day cookies are the ultimate treat for anyone craving a buttery, soft bite with every mouthful.
Thick, yet soft, each cookie is decorated with a luscious layer of vanilla buttercream frosting, making them irresistibly indulgent.
Whether you’re allergic to eggs or simply love a classic dessert, these cookies offer the perfect balance of sweetness and flavor, sure to satisfy your cravings for something both comforting and delicious.
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Why You’ll Love These Egg Free Valentine’s Day Cookies:
- easy egg substitute
- soft & buttery
- hold their shape
- beginner-friendly buttercream decorating
- Valentine’s Day cuteness
Let’s get started!
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Egg Free Valentine’s Day Cookies
For these cut out egg free sugar cookies topped with vanilla buttercream, you will need:
- all-purpose flour
- baking powder
- salted butter & unsalted butter
- granulated sugar & powdered sugar
- vanilla extract
- milk
- vanilla yogurt
- gel food dye (I used TruColor artificial dye free powders)
You will also need some basic decorating supplies depending on how you want to decorate your cookies. I have three tutorials included below with the tools for each one, depending on which one you decide to make.
Egg Free Cookie Recipe
First, measure out three cups of flour into a medium sized mixing bowl. Remember to use the scoop and level method.
That is, use a spoon to scoop some flour into a measuring cup. Once you are near the top of the cup, level out the cup. With this method, you don’t need to sift the flour. It’s just so easy!
Next, mix in the two teaspoons of baking powder. I use this brand.
Once your dry ingredients are mixed together, go ahead and measure out your cup of sugar. Then, pull out the cold, salted butter from your refrigerator and cut it into cubes.
Mix your butter and sugar on medium speed in your stand mixer.
Once it is creamed together, add in the 1.5 teaspoons of vanilla extract and 1/4 cup of vanilla yogurt.
I use the Stonyfield whole milk vanilla yogurt but any vanilla yogurt should work well. You can also use unflavored yogurt; the vanilla just adds an extra vanilla taste.
Mix the vanilla and the yogurt until incorporated.
Using the spoon you used for the scoop and level method, slowly add in the flour and baking powder mixture.
Once all of the flour is mixed in, assess the state of the dough. If it is really sticky, add in more flour. It should form a nice ball but it’s okay if it’s a bit crumbly. If the dough is too sticky, it will be hard to work with and it won’t keep it’s shape as well when baking.
Prepare a clean spot to roll out the dough and sprinkle some flour onto it.
Roll out the dough to about 3/8 of an inch thick.
When rolling out the dough, I like to grab just half of the dough at a time. I find that is the perfect size to roll out and fit cookies onto my silicone lined baking sheet. Rolling out too much dough at once overworks the dough, leading to creases in the baked dough, which isn’t that pretty.
Cut out the cookies with your heart cookie cutter and then place them onto the lined baking sheet. A tip I like to use to get the cookies perfectly transferred over to the sheet is to NOT flour the cookie cutter. You want the cookie to slightly stick to the cutter so that you can remove the cookie from the cutter on the baking sheet itself.
Place the cookies, on the cookie sheet, into the refrigerator for 30 minutes. While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit.
Bake the cookies for 10 minutes or until the dough doesn’t look wet in the center or the edges start to golden.
Allow these cookies to cool completely and then frost! If you aren’t ready to decorate these cookies right away, store them into the freezer in an air tight container. This keeps the cookies fresh and soft.
Buttercream Frosting Recipe
This buttercream frosting is easy to mix. Grab your stand mixer with the paddle attachment and cream one cup of room temperature unsalted butter. You want your butter to cream for a while so that it is white.
Add in four cups of powdered sugar, one tablespoon of vanilla extract, and two tablespoons of room temperature milk. Mix on LOW speed only until combined. Add more milk if the frosting is thicker than a creamy peanut butter.
You can use less powdered sugar if you wish, but keep in mind the frosting won’t form a crust on the outer layer. The crust protects the frosting design from getting ruined. If you use less sugar, don’t add any milk.
Dye the frosting as you chose. If doing multiple colors, separate into small bowls to make it easier to mix.
Place into icing bags.
How to Decorate Egg Free Valentine’s Day Cookies
Here are three different design options depending on what you prefer. I did a mix of all three for Valentine’s Day this year as I love to mix and match designs. It’s up to you!
Ruffle Heart
You will need an icing bag with a coupler for the ruffle heart egg free Valentine’s Day sugar cookies.
Use a Wilton tip #5 (or any small round tip, it’s cheapest to buy this at a craft store or baking store) to outline and fill in the heart shape. Use a palette knife, angled flat spatula, or butter knife to smooth the top.
Use a Wilton or Ateco tip #44 to pipe a ruffle around the heart.
Puffy Heart
Use an icing bag filled with a Wilton 4B tip. Start at the top left of the heart and pipe down toward the bottom, then repeat for the other side.
Flower Heart
Use an icing bag and a Wilton #18 tip to pipe swirls of frosting to represent flowers. To fill in empty gaps, use the same tip but don’t swirl the frosting to create a star burst instead.
Egg Free Valentine's Day Cookies with Buttercream Frosting
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Bowls & Spoons
Ingredients
Sugar Cookie Ingredients
- 1 cup cold salted butter cut into cubes
- 1 cup granulated white sugar
- ¼ cup vanilla yogurt
- 3 cups all purpose flour
- 2 tsp baking powder
- 1.5 tsp vanilla extract
Vanilla Buttercream Ingredients
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 1 tbsp. vanilla extract
- 2 tbsp. milk at room temperature
- gel food dye
Instructions
- While you will bake the cookies first, make sure to remove the unsalted butter and milk from the refrigerator to allow them to come to room temperature.
Sugar Cookies
- In a mixing bowl, mix your flour and baking powder together. When measuring the flour, make sure to scoop up the flour with a spoon and add it to your measuring cup, one spoonful at a time. This helps obtain the correct amount of flour without needing to weigh it. Once you have a cup, level it out by running a knife across the top of the measuring cup. Then, add it to the large mixing bowl and repeat for the remaining flour. Set the mixture of flour and baking powder aside for a minute.
- In your stand mixer, combine the sugar and butter using the paddle attachment until they are creamed together.
- Add in your yogurt and vanilla extract and mix to combine.
- Slowly add in one cup (or whatever your mixer can handle) at a time of the flour mixture to the wet ingredients. The mixture should be slightly sticky but still form a nice ball.
- On a floured surface, roll out the dough to about a ⅜ of an inch thick & cut out your heart cookies. A great tip is to flour your rolling pin and any cookie cutters you may be using. Transfer the cut out cookies to a baking sheet lined with a silicone mat using a large flat spatula. Make sure to space the cookies out on the baking sheet, leaving 1-2 inches between each cookie to eliminate spread.
- Place the cookies on the cookie sheet into the refrigerator for 30 minutes prior to baking. Preheat your oven to 350 degrees.
- Bake for about 10 minutes and let cool on the baking sheet. The dough will be done when the center of the dough doesn’t look wet and the edges are golden.
- Allow the cookies to cool completely prior to frosting.
Buttercream Frosting
- In a stand mixer with the paddle attachment, whip butter until white.
- Add in powdered sugar, milk, and vanilla extract. Mix on low speed until lumps disappear.
- Divide frosting into bowls for each color. In the post above you can find ideas for decorating these egg free Valentine cookies.
Notes
Frequently Asked Questions About Cut Out Cookie Dough
Yes, you can definitely skip the step to chill this dough. Your cookies will still keep their shape, granted you still leave 1-2 inches between each cookie. They will have very minor spread.
Yes, you can freeze the cookie dough. Roll the dough into a ball and then flatten it a bit into a disk shape. Cover the dough with plastic wrap and place in the freezer. I have kept dough in the freezer for up to three months and it was still good. Allow the dough to defrost in the refrigerator before using.
My baking powder says double acting, is this the correct one to use?
Yes, double acting baking powder is the standard baking powder. Double acting baking powder just means that it will react twice, once while cold and once while hot. You can purchase single acting baking powder, but don’t use that for this recipe.
Yes, simply swap the flour for a 1 to 1 gluten free flour.
Yes, these will be soft sugar cookies but not too soft that they break while you are decorating them.
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