Pastel Sugar Cookie Sandwiches (Easy Easter Dessert Idea)

Steam curls up from the valve and your stomach starts talking back. You got that sealing ring in place, and you feel like you're ready to take on the baking world with your pressure cooker. The float valve pops up as the pressure builds, and you spot that satisfying tender pull when you open it up later. It's dang satisfying to see your cookies come out just right without heating up the whole kitchen.

You recall mixing the vegan buttery spread and cane sugar in that big bowl. The sweetness and creamy texture get you excited about what's next. You remember the smell of vanilla and the tang of unsweetened apple sauce mixing into the dough, which kinda feels like a fun science experiment. Kids in the kitchen are gonna love watching the dough come together.

Once the dough gets rolled into those little balls, and you flatten 'em a bit, it's like you're preparing tiny edible gifts. Baking them at 350°F feels loco without using your usual oven, but it works real good. When you finally pull 'em out, the edges are golden and you let 'em cool, knowing that soon you gonna sandwich that fruit-filled frosting right in the middle. Sweet comfort is coming, y'all.

The Real Reasons You Will Love This Method

• You can get a soft, tender cookie without heating up your whole kitchen which is a win on hot days.
• The pressure cooker gives you even heat which helps the cookies bake just perfect every single time.
• Sealing ring keeps all that warmth inside, so you don't lose any moisture, making your cookies super moist.
• Float valve signals when the pressure is perfect, so you never gotta guess the timing.
• The slow release technique keeps the cookies from getting dry edges or burnt bottoms.
• You're also cutting down your baking time, which means less waiting and more eating.

All the Pieces for This Meal

• 1 cup vegan buttery spread - gotta make sure it's room temp for creaming.
• 1 cup organic cane sugar - adds that sweet base.
• ¼ cup unsweetened apple sauce - for moisture without the eggs.
• ½ teaspoon pure vanilla extract - gives that nice warm flavor you'll notice right away.
• 3 cups gluten free flour blend - important to check your blend works good for baking.
• ¼ teaspoon salt - brings all the flavors together.
• ⅛ cup vegan buttery spread (for filling) - soft and creamy for the frosting part.
• 2 ¼ cups powdered sugar (for filling) - smooth sweetness that sticks well.
• 2 tablespoons fruit puree (your pick) - strawberry or blueberry are awesome choices for color and flavor.
• ¼ cup powdered sugar (to dust or mix in as needed) - keeps it pretty and adds extra sweetness.

These ingredients come together to make a cookie that's soft but shaped just right. Using vegan buttery spread is a must because it creams nicely and creates that tender pull y'all want. The unsweetened apple sauce kinda acts like an egg substitute, making the dough hold together without getting crumbly. If your gluten free flour is different, just keep an eye on the texture; you want it soft but manageable.

Your Complete Cooking Timeline

Step 1. Preheat your oven to 350°F and line your baking sheet with parchment paper. This part is important for keeping the cookies from sticking and for an even bake.

Step 2. In a big bowl, cream together the vegan buttery spread and organic cane sugar until it looks light and fluffy. This part takes a few minutes but it sets your cookies up for yumminess.

Step 3. Add the apple sauce and vanilla extract, mixing well till everything is combined. You'll notice the dough starts getting a little more pliable here.

Step 4. Gradually stir in your gluten free flour blend and salt until a dough forms. Be patient, because it takes a while to get it all mixed without lumps.

Step 5. Use a tablespoon to scoop out dough balls onto your baking sheet. Give 'em about 2 inches of space so they don't stick together. Flatten each a bit with your hand or fork to get that classic sugar cookie shape.

Step 6. Bake in the oven for 10 to 12 minutes. When the edges turn lightly golden, pull 'em out and let the cookies cool on the tray for 5 minutes before moving 'em to a wire rack to cool completely. Meanwhile, mix the filling by whipping together vegan buttery spread, powdered sugar and fruit puree till smooth. When cool, spread the filling on one cookie's bottom, and sandwich with another. Yum!

Time Savers That Actually Work

• Set out your vegan buttery spread early so it softens up quick and creams easily with your sugar.
• Use pre-made gluten free flour blends that are designed for baking so you don't gotta fiddle with mixes.
• Make the fruit puree filling in advance and keep it in the fridge. It stays fresh and lets you spread it quick later.
• Line your baking sheet with parchment paper the night before. Saves time and cleanup after baking.

These little tricks cut down your stress and speed up the whole cookie-making process. That sealing ring on your pressure cooker don't take time, but making sure everything else is handy sure helps you move fast. You'll be surprised at how much faster you get to those delicious sandwiches when you plan ahead a bit.

When You Finally Get to Eat

That first bite? You're greeted by the cookie's tender pull which melts in your mouth real quick. The powdered sugar in the filling adds just the right touch of sweetness without going overboard. Y'all will notice the fruity puree shines through with fresh flavor vibes without being sticky or heavy.

The sandwich holds its shape but feels soft enough to squish slightly when you bite. The edges are slightly crisp, adding a nice contrast to the smooth filling. You probably gonna wanna savor this moment with a cup of tea or your fave warm drink.

Overall, these cookies feel like a cozy hug. They're perfect for sharing or just keeping all to yourself if you're feeling sneaky. Sweet and gentle, they remind you why simple is often best in the kitchen.

Your Leftover Strategy Guide

• Store leftovers in an airtight container at room temp if you plan to eat them within 2 days. Keeps the cookies soft and the filling fresh.
• If you want to hold onto them longer, pop 'em in the fridge. They last about a week but might get a little denser in texture.
• You can freeze the sandwiches too in a sealed bag. When ready, just thaw 'em at room temp for a couple hours before diving in.

Refrigerating these sandwiches slows down any softening of the cookie but can make the filling firmer. Freezing is your best bet if you wanna batch bake and save for later. Just watch the sealing ring on your pressure cooker next time you reheat 'em; you wanna keep that tender pull feeling alive even after storage.

The FAQ Section You Actually Need

• Can I use other fruit purees besides strawberry and blueberry? Absolutely. Raspberry, mango, or even peach puree work great. Just pick your fave and adjust sugar if it's less sweet.
• Do these cookies work without the pressure cooker? Yes, you can bake them in a regular oven. The pressure cooker method just helps keep the cookies moister and speeds up the baking.
• What if I don't have vegan buttery spread? You can substitute with a quality coconut oil but it might change the texture slightly. Butter-flavored margarine works too.
• How do I know when the cookies are done if I change oven temps? Look for light golden edges and no wet dough in the center. Usually takes 10-12 minutes but keep an eye near the end.
• Can I make these nut free? Yes, they're naturally nut-free as long as your gluten free flour blend doesn't include nuts.
• Is slow release necessary for this recipe? It's really recommended to do a slow release of pressure if you're using the pressure cooker. It helps keep the cookies tender without rubbery edges.

For more delicious pressure cooker recipes, check out our Carrot Cake Cupcakes or warm up on a chilly day with Irish Beef and Guinness Stew, both perfect comfort options made easier with your cooker.