Nothing says “BE MINE” like baking a homemade sweet treat with someone you love. When I was a child I loved the craft of making, baking, decorating, and devouring sugar cookies with my Mom. So, now that I am a Mama, I decided there was no time like the present to create an allergy-friendly recipe to continue that tradition with my little girl. We had so much fun making and decorating our beautiful heart shaped sugar cookies… and just in time for Valentine’s day!

I prepared the dough ahead of time and let it chill overnight. The directions below are in 3 steps for roll out cookies, but if you are looking for a simple no fuss option,  just slice 1/4″ – 1/2″ thick medallions from the chilled dough, sprinkle with colored sugar and bake as directed. Either way, this is a super sweet treat to share with someone you love, on Valentine’s Day… or any day!  Approximately 2 dozen cookies.

  • 1 box Lillabee Classic Yellow Cake Mix
  • ½ cup Butter or Margarine (I use Soy Free Earth Balance)
  • 1 egg
  • 1 egg white
  • 1/2 tsp vanilla
  • 1 tsp cream of tartar


STEP ONE: Make dough ahead and chill:

In a medium bowl, combine entire package of Lillabee flour blend with 1 tsp of cream of tartar. Use a whisk to combine well. Set aside.

In the bowl of your standing mixer, cream butter/margarine and entire contents of Lillabee sugar package until fluffy. Add in eggs one at a time. Add vanilla. Mix until well combined.

Stir in the flour mixture by hand until well combined, taking care to not over mix.

Transfer dough to a large piece of wax paper. Use your hands to form a log shape. Wrap tight in the wax paper and twist the ends. Make sure that your dough is completely sealed inside the wax paper to prevent drying out.

STEP TWO: roll out dough, cut out cookies and bake.

Preheat oven to 375. Line 2 baking sheets with parchment paper.

Roll dough out on floured surface to 1/4″ thick and cut into your favorite shapes. As you arrange them on your baking sheet, allow room for them to spread.

Bake 6-8 min, until the cookies is slightly golden brown around the edges. As one is baking, cut and arrange cookies on the second sheet.

STEP THREE: make frosting and decorate cookies.

To frost and decorate, we used Lillabee Dairy-Free “Buttercream” frosting  (tinted shades of pink with pureed beets) and “Lets do…Sprinkelz Gluten Free/Vegan Carnival Sprinkles”.

The beautiful possibilities are endless. Have fun! Happy Valentines Day! Happy Baking!