Gingerbread Sandwich Cookies (Vegan)

These cookies are a delightful blend of chewy, crispy gingerbread cookies with sweet, creamy vanilla bean filling. A tasty, simple-to-make sandwich cookie that is egg and dairy-free.

These cookies are nothing short of fantastic. They are a beautiful balance of molasses and warm fall spices. Their crispy tops, courtesy of turbinado sugar, go well with their chewy interiors. What brings these cookies together is the light, sweet vanilla bean filling. If you are looking for a flavorful, seasonal cookie that is easy to prepare as well as dairy and egg-free, this cookie is for you.

What you will need:

Gingerbread spices and muscovado sugar are a must for this recipe. Please see my recipe for homemade muscovado sugar. The rest of the ingredients are basic pantry items.

• all-purpose flour
• baking powder
• baking soda
• plant based butter with salt
• plant based yogurt
• muscovado sugar
• vanilla extract
• warm spices – cinnamon, ginger, cloves, nutmeg and all-spice
• powdered sugar
• plant based heavy cream
• vanilla bean pod
• turbinado sugar

How too:

Let’s get started by making the cookies first. To a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, all-spice, and ginger. Whisk the ingredients together and set the bowl aside. Melt the butter and add it to a medium bowl. To the melted butter, add the muscovado sugar, vanilla extract, and yogurt. Whisk the ingredients together for one minute. Add the dry ingredients to the wet ingredients, folding it in until no more flour is seen. Cover the cookie dough batter and place it in the refrigerator for 30 minutes.

When the cookie dough is ready to come out of the refrigerator, preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. Scoop the dough with a 2-tablespoon cookie scoop. Roll each dough ball between your palms to smooth it out and place it on a prepared cookie sheet. Flatten each doughball by about 1/3 and dip the tops in turbinado sugar. Be sure to return the cookie dough batter to the refrigerator between batches. Bake the cookies for 12 minutes. Allow the cookies to rest on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack.

While the cookies are cooling, the vanilla bean filling can be prepared. To the bowl of a stand mixer, add the butter. Whip the butter on high with a balloon whisk attachment for 2 to 3 minutes. Add the powdered sugar to the whipped butter and continue whipping on high for another minute. Add the heavy cream and vanilla bean seeds to the bowl and continue whipping on high for another 3 minutes.

Let’s bring these cookies together. Place the vanilla bean filling in a piping bag fitted with the piping tip of your choice. Arrange the cookies in similar-shaped pairs, with one of each pair topside down. So, half of the cookies are topside up, and half of the cookies are flat side up. Pipe the filling onto the flat side-up cookies and place their pairs on top of the filling. Press the two cookies together slightly to spread the filling out to the edges (there should be 2 to 3 tbsp of filling for each cookie).

Store the cookies in an airtight container at room temperature. The cookies will remain fresh for 3 to 5 days.

Alright, let’s get started. Please make, bake and enjoy!

Gingerbread Sandwich Cookies (Vegan)

These cookies are a delightful blend of chewy, crispy gingerbread cookies with sweet, creamy vanilla bean filling. A tasty, simple-to-make sandwich cookie that is free of eggs and dairy.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

rest time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 sandwich cookies

Ingredients

  

Gingerbread Cookie

• 6 tbsp / 90 grams plant based yogurt (room temperature)
• 12 tbsp / 168 grams plant based butter with salt – melted
• 3 cups / 360 grams all-purpose flour
• 1½ cups muscovado sugar (see recipe for muscovado sugar on the website)
• 2¼ tsp baking powder
• ¾ tsp baking soda
• 1 tbsp vanilla extract
• ¼ + ⅛ tsp of each – cinnamon, nutmeg, cloves, ginger and all spice
• 4 tbsp turbinado sugar (to roll the tops of the cookies in)

Vanilla Bean Filling

• 1½ cups / 180 grams powdered sugar
• 6 tbsp / 84 grams plant based butter with salt (room temperature)
• 1½ tbsp plant based heavy cream (needs to be cold)
• 1 vanilla bean pod – split the pod open length wise and scrape all of the seeds out

Instructions

 

Gingerbread Cookies

• To a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, all-spice and ginger. Whisk the ingredients together and set the bowl aside.
• To a medium bowl, add the muscovado sugar, melted butter, yogurt and vanilla extract. Whisk the ingredients together for 1 minute. Add the dry ingredients to the wet ingredients, folding until no more flour is seen. Cover the cookie dough and place it in the refrigerator for 30 minutes.
• Preheat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper.

  Once the oven reaches temperature, remove the cookie dough from the refrigerator and begin scooping cookie dough balls. Scoop the cookie dough with a 2 tbsp cookie scoop. Roll each ball between your palms to smooth them out and place them on a prepared cookie sheet. Flatten each cookie dough ball by about a 1/3 and dip the tops in the turbinado sugar. Make sure to return the cookie batter to the refrigerator between batches.

  Bake the cookies for 12 minutes. Once out of the oven, let them cool on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack.

Vanilla Bean Filling

• To the bowl of a stand mixer, add the butter. Whip on high with a balloon whisk attachment for 2 to 3 minutes. Add the powdered sugar and continue whipping on high for another minute. Add the heavy cream and vanilla bean seeds and continue whipping on high for another 3 minutes.

Assembly

• Place the vanilla bean filling in a piping bag fitted with the piping tip of your choice. Arrange the cookies in similar shaped pairs with one of the pair top side down. (half the cookies are top side up/ half the cookies are flat side up) Pipe filling onto the flat side up cookie and place its pair on top of the filling, pressing slightly to spread the filling out to the edges (should be 2 to 3 tbsp of filling for each cookie). Repeat this process for all 12 sandwich cookies.

  Store the cookies in an airtight container at room temperature. The cookies will remain fresh for 3 to 5 days.

Keyword dairy free, egg free, gingerbread, vanilla bean