Gingerbread Sandwich Cookies
Gingerbread Sandwich Cookies
Yield: 10 cookies Prep Time: 15 Minutes
Cook Time: 15 Minutes
Cool Time: 30 Minutes
Full Time: 1 Hour
The best way to kick off this holiday season is with these gingerbread sandwich cookies!
Ingredients:
For the cookies:
- 2 cups Gingerbread cookie mix (I used Lulubelle)
- 2 teaspoons baking powder
- ¾ cup unsalted vegan butter
- ½ cup molasses (or sub maple syrup)
- 1-2 tablespoons Oat Nog (I used Earth's Own, you can also swap for regular plant-based milk)
For the filling:
- 1.5 cups powdered sugar
- ¼ cup vegan butter
- ¼ cup vegan cream cheese, or sub for vegetable shortening
- 2 tablespoon Oat Nog (I used Earth's Own, you can also swap for regular plant-based milk)
Instructions:
1. Preheat oven to 340F and line a baking sheet with parchment paper.
2. In a large mixing bowl, add your cookie mix and baking powder, mix thoroughly. Add in the butter and molasses. Mix with a hand blender, slowly add Oat Nog until desired consistency is reached. I used the full 2 tablespoons, you may need less. Be sure not to over mix. You want the cookie dough to be wet but not runny.
3. With a scooper or spoon, evenly scoop the cookie dough and place on the baking sheet, with about ½ inch space between each. Flour the top of the cookies lightly, and slightly press the cookies to flatten.
4. Bake cookies in pre-heated oven for 12-15 minutes until cooked and crackling.
5. While cookies are baking, prepare your filling. Add all ingredients to a mixing bowl, mix thoroughly, then refrigerate until ready to use. If the filling seems to runny, add more powdered sugar or cream cheese, if it’s too dry, add more oat nog.
6. Allow cookies to cool fully before adding the filling, about 30 minutes. Once cool, spoon a small amount of filling to coat the bottom side of the cookie, and sandwich with another cookie.
7. Cool if refrigerator until ready to serve.
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