Delicious Eats

Valentine’s Day Cookies

These adorable Valentine’s Day cookies are well worth the effort to treat someone you love (even yourself!).

Recipe and photo courtesy of The Misfit Baker.


For the cookies:

2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

2/3 cup Vegan shortening

3/4 cup Sugar

1 tsp Vanilla Extract

5 tbsp Dairy-Free Sour Cream (like Tofutti)

Red Food Colouring (optional)

Your Favorite Icing

For the ganache:

2/3 cup Non-Dairy Creamer (I use soy)

10 ounces Semi-Sweet Chocolate



Preheat oven to 375°F and grease cookie sheets.

Stir together the flour, baking powder, and salt. Set aside.

On medium speed, beat the shortening and sugar together for 1 – 2 minutes. Add the vanilla and sour cream. Beat for another 1 – 2 minutes.

Beat in flour mixture… The dough will look crumbly, but will hold together if pressed… If using, blend in food coloring until desired shade is reached. Careful to not over mix.

Roll dough to 1/8″ thickness and cut with your favorite cookie cutters. Try to cut an even number of cookies since you’ll be making sandwiches. Transfer to prepared cookie sheets and bake for 6 – 8 minutes.

Allow to cool on pan for 2 minutes before transferring to rack. Cool completely.

While cookies are cooling, start the ganache.

Chop chocolate finely.

In a saucepan, over high heat, bring creamer to a simmer. Remove from heat and add chopped chocolate. Stir until smooth. If needed, return saucepan to burner and warm over low heat, stirring constantly (be careful not to burn the chocolate).

Ganache is ready to use when completely smooth (Recipe will make more ganache then needed. Save the extra for other desserts!).

When the cookies are cool, and the ganache is ready. Spoon a small amount of ganache on to the underside of a cookie. Neatly spread the ganache towards the edges of the cookie until the surface is covered. Place the cookie on a dish or baking sheet, ganache side up. Repeat with all cookies.

Place cookies in refrigerator for 5 – 10 minutes, until ganache begins to set but is not hard. Remove from refrigerator, and taking two cookies, sandwich them together, gently pressing so that the ganache molds together, but doesn’t squirt out the sides. Repeat with all cookies.

Return cookies to refrigerator to continue to set ganache until icing is made. Decorate cookies with icing.

Store cookies in refrigerator, but best served at room temperature.

Yield will depend on the size of the cookie cutter you’re using. A 3-inch heart cutter makes about 17 cookies.