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.
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.