Sugar Cookie Sandwiches (Gluten Free, Vegan)
These pretty pastel sugar cookie sandwiches are just the thing to make this spring! Gluten free, dairy free, and vegan dessert recipe.
Equipment
- 1 Baking sheet lined with parchment paper
Ingredients
Ingredients
- 1 cup vegan buttery spread room temperature
- 1 cup organic cane sugar adds sweet base
- ¼ cup unsweetened apple sauce moisture without eggs
- ½ teaspoon pure vanilla extract warm flavor
- 3 cups gluten free flour blend check blend for baking
- ¼ teaspoon salt brings flavors together
- ⅛ cup vegan buttery spread for filling, soft and creamy
- 2 ¼ cups powdered sugar for filling, smooth sweetness
- 2 tablespoons fruit puree your choice, e.g., strawberry
- ¼ cup powdered sugar to dust or mix in
Instructions
Instructions
- 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.
- In a big bowl, cream together the vegan buttery spread and organic cane sugar until it looks light and fluffy.
- Add the apple sauce and vanilla extract, mixing well till everything is combined.
- Gradually stir in your gluten free flour blend and salt until a dough forms.
- Use a tablespoon to scoop out dough balls onto your baking sheet. Flatten each a bit with your hand to get that classic sugar cookie shape.
- Bake in the oven for 10 to 12 minutes. Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool completely.
- Mix the filling by whipping together vegan buttery spread, powdered sugar and fruit puree till smooth. Spread the filling on one cookie’s bottom, and sandwich with another.
Notes
Store leftovers in an airtight container at room temperature if you plan to eat them within 2 days. Freeze for longer storage.