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Valentine Heart Cookies with Lime Frosting

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hearts on silver first

I love the idea of cupid piercing my heart and that my husband remembers Valentine’s Day, even if it is a made up Hallmark holiday.  Sounds simple but I do see Valentine’s Day as another opportunity to celebrate one another, whether these are significant mates, friends, family, pets, you name it.  Our family doesn’t go out to dinner on this day but I will make a simple nice meal for the three of us and of course a sweet something to go along.  Beautiful cookies with a bit of sparkle is perfect this year.

hearts on silver second shotStart with a crumbly dough.  It should come apart easily when you touch it.

crumbly dough

dough on parchmentIf you notice the dough is getting too slippery and soft while working with it just stick it in the fridge for a few minutes. The cookie dough is a bit finicky and it can lose its composure if it gets warm.

little hands cutting heartsLoving the little hands in the dough.

hearts in doughI wanted to minimize the taste of sugar in the frosting and lime did the trick plus it gave the cream a light refreshing taste.  This semi-soft frosting also works well balancing out the crunchiness of the cookie.

sparkliesMy frosting is a very faint pink because I wanted monochromatic contrast with the pink sparkles I added at the end.  Coloring the frosting only requires a teaspoon of beet juice.  If you want a darker shade of pink add more beet juice gradually until desired color appears.

hearts on silver last shot

Have a  lovely and sweet day.



Valentine Heart Bites with Lime Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 16
Recipe makes about 32 cookies in different sizes the way I have shown in the photographs. For the light pink frosting I have added a teaspoon of beet juice. If you would like a darker color add more beet juice drops at a time until desired color appears.
For cookie dough
  • ¾ cup sweet white sorghum flour
  • ¾ cup brown rice flour
  • ½ cup garbanzo fava bean flour
  • ¾ cup cornstarch
  • 1 teaspoon baking powder
  • 1½ teaspoons xanthan gum
  • ½ teaspoon salt
  • 1¾ sticks or 14 tablespoons of dairy-free butter (I use Earth Balance)
  • ¾ cup sugar
  • 1 tablespoon arrowroot mixed with 2 tablespoons water
  • 2 teaspoons pure vanilla extract
For lime frosting
  • ½ cup non-dairy cream cheese (I use Tofutti)
  • 5 tablespoons confectioners sugar
  • 1½ teaspoons fresh squeezed lime juice
  • 1 teaspoon beet juice
For cookie dough
  1. Preheat oven to 350F and line 2 cookie sheets with parchment paper
  2. In large mixing bowl whisk together all flours, cornstarch, baking powder, xanthan gum and salt
  3. In a separate large mixing bowl beat butter and sugar until fluffy
  4. While beating add arrowroot mixture and vanilla extract
  5. Slowly add flour mixture and continue to beat for another minute until crumbly mixture develops
  6. Place mixture between two sheets of plastic wrap and parchment paper and roll out flat to ¼ inch thickness with a rolling pin
  7. Cut out hearts and place them on cookie sheets spacing them an inch apart
  8. Gently roll out reminder of dough and repeat from rolling out step (if dough gets too soft and/or slippery place in refrigerator for a few minutes before rolling again)
  9. Bake for 12 minutes or until edges are slightly brown
  10. Let cookies cool on cookie sheets for 5 minutes
  11. With a spatula gently transfer cookies to wire rack and cool completely
For lime frosting
  1. In a medium mixing bowl beat cream cheese until fluffy
  2. Slowly add sugar and continue to beat until smooth
  3. Add lime juice and beat for 1 more minute
  4. Add beet juice and beat until light pink color appears
  5. Frost cookies with a knife
  6. Add sparkly sugar (optional)
  7. Let dry for a couple of hours before serving (frosting will not get completely hard)
Cookie dough recipe adapted from Living Without, January 9, 2013 issue of 5 Cookies 1 Dough.


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