Frosted Valentine’s Day Sugar Cookies

If you’ve been to your local convenience/grocery store or live anywhere near a Target…you know that Saturday is Valentine’s Day.

I mean, how could you not with aisles overflowing with chocolate candy wrapped in pink and red alongside giant stuffed teddy bears?

I don’t think I’ve ever had a valentine.


Well, I have if my mom counts as a valentine.

She always comes through.

Go mom.

I loved writing valentine’s cards as a child for all of my classmates, and saving those special cards for my secret crush.


Now I’m just like give me a box of Reese’s PB Cup hearts and every romantic movie in the book and I’m good.

But Valentine’s Day is all about the dessert.

There really is no love.


That’s why we make cookies.


Ummmm…then we cover em’ in cute pink/red & white frosting.


Did you know Valentine’s Day was started in the time of the Roman empire?

It makes sense that us Italians (the people who invented love..duh) would invent a day for love!




So, mi amor’s whatever your plans are this valentine’s day…


include dessert.


Because hello…..Valentine’s Day.

Frosted Valentine's Day Sugar Cookies
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Crispy on the edges, chewy in the center coconut sugar cookies topped with a sweet, naturally dyed, coconut butter frosting. Paleo, gluten-free, nut-free option.
  • For the cookies:
  • 1 c. cashew butter (you could also use almond butter, or if you want a nut-free version, coconut butter, slightly melted)
  • 1 large egg
  • 1 c. coconut sugar (made superfine by processing on high in the food processor)
  • 6 Tbs. coconut flour
  • For the frosting:
  • ½ c. coconut butter, melted
  • ¼ c. honey
  • couple of drops of natural-colored red food dye( you can usually find this at your local health food store, if not just use regular)
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine the cashew butter, egg, and coconut sugar until smooth.
  4. Stir in the coconut flour until a thick, firm dough forms.
  5. Use a rolling pin, dusted with extra coconut flour, to roll the dough out onto a flat surface. Cookies should be ½ in. thick each, not too thin or they will burn during baking.
  6. Use a small heart shaped cookie cutter to cut out individual cookies.
  7. Place each cookie on the prepared baking sheet.
  8. Bake for 10 minutes or until slightly golden. Let cool completely.
  9. In a small mixing bowl, combine all of the frosting ingredients until smooth.
  10. Spread the frosting evenly onto the top of each cookie.
  11. Let the frosting dry and devour!


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