Easy Valentine’s Day Cookies from Scratch
Happy Valentine’s Day Everybody
Growing up I always saw the Valentine’s Day Sugar Cookies in the stores, I used to beg my parents to buy them for me because I just loved them. I don’t know what it was but they were just amazing. The main times that I would eat those kind of cookies was whenever I was at a party, sleepover, or hangout.
Trust me when I tell you this but these cookies are a lot better and healthier for you than your average cookies from the store. You only need a couple ingredients unlike the store brands.
Avocado in Cookies? Yes
Ditch the butter and embrace the avocados. These cookies will change the world in many kind of ways because not that many people have heard of using avocados in cookies. It’s the best solution because avocados actually have less fat than butter and it’s a healthy alternative or best way to stay away from dairy.
The other thing about this recipe is that I’m also using avocado icing disguised in frosting. It’s dairy free and if you really want a powdered sugar alternative, you can use Truvia Confectioner’s Sweetener. But in this case I am only using sugar for the frosting because if I put sugar in the cookie dough, it will be too sweet. The frosting is already sweet enough.
FYI
These cookies are naturally lower in refined sugar and butter thanks to the use of Truvia and avocado, making them a lighter twist on classic sugar cookies.
Don’t worry—you won’t taste the avocado! It adds moisture and softness without affecting the flavor.
Because Truvia doesn’t caramelize like regular sugar, these cookies won’t brown as much. Look for lightly set edges instead of deep golden color.
Chilling the dough is important—it helps the cookies keep their shape and makes rolling much easier.
For best results, use ripe, soft avocados with no brown spots for the smoothest texture.
Easy Valentine’s Day Cookies from Scratch
Ingredients
For Cookie Dough
- 1/2 Cup Mashed Ripe Avocado Butter Alternative
- 1/4 Cup Truvia Sugar Alternative
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3+1 Cup+tbsp Sour Cream For Moisture, Tenderness, and Slight Tang
- 1 1/2 tbsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Cream of Tartar
- Pinch Salt
- 1 3/4 Cups All Purpose Flour (plus more for dusting)
For Avocado Frosting
- 1/2 Cup Mashed Ripe Avocado Butter Alternative
- 3 Cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- Pinch Pink Food Coloring
Instructions
For Cookie Dough
- In a mixing bowl, cream together the mashed avocado and truvia until smooth and well combined.
- Beat in the egg and vanilla extract until fully incorporated. Then mix in the sour cream until the mixture is smooth.
- In a separate bowl, whisk together the cornstarch, baking soda, baking powder, cream of tartar, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and let it chill in the fridge for at least an hour.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness and use cookie cutters so you can be able to cut your desired shapes.
- Place the cookies on the prepared baking sheet and bake them in a 350°F (175°C) oven for 10 minutes or until the edges are lightly golden
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
For Avocado Frosting
- In a mixing bowl, beat the mashed avocado until smooth.
- Gradually add a cup of powdered sugar at a time until you've found the desired consistency.
- Stir in the vanilla extract and pink food coloring.
- Once the cookies are completely cool, frost them with the avocado frosting then add sprinkles on top.
