For the cut-out sugar cookies:

1. Mix together all the cookie dough ingredients, using your hands to work in the cold and cubed vegan butter. Add, a tablespoon at a time, of the non-dairy milk as needed until your dough isn't too dry and you can roll it out easily.
2. Now chill the dough for atleast 30 minutes and preheat the oven to 375°F in the meantime.
3. On a floured flat surface, rolling the chilled dough out to about 1/8-inch thickness. Sprinkle extra flour on the dough if needed.
4. Cut out as many of the large hearts as you can with the dough (re-rolling as needed). I was able to get 28 hearts out of the dough, for 14 whole cookies. Make sure to cut out an even number of heart cookies.
5. Take a smaller heart cookie cutter and cut the center out of half the larger heart cut-out cookies.
6. Evenly space the cookies out on a Silpat or parchment paper lined baking sheet and bake the cookies for 10-11 minutes in the preheated oven.
7. Remove and let the cookies cool completely on a wire rack.

To assemble the cookies:

1. Once the cookies have cooled, spread a few teaspoons of jam (I didn't measure anything) onto the center of all the full heart-shaped cookies.
2. Press the heart-shaped cookies with the small heart cut-out on top of the cookies with the jam. (Don't put too much jam or it will all seep out the sides.)

To decorate the cookies:

1. Melt the white chocolate in a wide bowl in the microwave, using 20-second increments, stirring between, until the chocolate is melted.
2. Take your assembled heart cookies and dip one side into the melted white chocolate, allowing excess chocolate to drip off, before placing it on some wax paper or covered surface.
3. Before the chocolate dries, sprinkle your heart-shaped or decorative sprinkles onto the wet white chocolate. Then allow the cookies to dry completely before storing in an airtight container in the fridge.