Gingerbread Cookie Sandwiches

Prep Time: 3 hours 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours 40 minutes

Gingerbread Cookie Sandwiches

Tis the season for holiday cookies! These yummy gluten-free and vegan Gingerbread Sandwich Cookies are a great addition to your holiday spread. Gift to friends and family or keep them all for yourself.

Ingredients

  • 1 3/4 cups gluten-free all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 5 tbsp plant-based butter, room temp
  • 1/3 cup + 1 tbsp dark brown sugar
  • 1/4 cup + 1 tbsp unsulfured molasses
  • 1 tsp vanilla paste or extract
  • 2 tbsp plant-based milk of choice
  • 1/4 cup plant-based butter, room temp, frosting
  • 1 cup + 1 tbsp powdered sugar, frosting
  • pinch kosher salt, frosting
  • 1 - 2 tbsp plant-based milk of choice, frosting
  • 10 Mocha Chocolate Chip MacroBars®

Directions

  1. In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
  2. Using a stand mixer fitted with the paddle attachment, beat plant-based butter until smooth, approximately 1 minute.
  3. Add dark brown sugar and molasses, then beat on medium-high speed until just combined.
  4. Mix in vanilla and plant-based milk.
  5. Add dry ingredients to wet ingredients and mix until just combined. Be careful to not over-mix!
  6. Shape dough into a disc and wrap tightly with plastic wrap. Let chill in the fridge for at least three hours to overnight.
  7. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  8. Roll out chilled dough on a lightly floured surface to about ¼" in thickness.
  9. Cut out dough using a well-floured cookie cutter, then freeze gingerbread cookie cutouts for at least 15 minutes.
  10. Brush excess flour off cookies, then place on the prepared baking sheet and bake for about 8-10 minutes, or until the edges are golden.
  11. Allow cookies to cool completely on the baking sheet. Sprinkle with powdered sugar, if desired.
  12. For the frosting, in a medium bowl, cream together plant-based butter and powdered sugar until fully combined. Add in salt, plant-based milk, and continue mixing on low speed until smooth.
  13. Transfer the frosting to a piping bag with a small piping tip. Set aside.
  14. Cut MacroBars using the same well-floured cookie cutter.
  15. Pipe frosting onto MacroBar cut-outs and gently press a gingerbread cookie on top.

Featured MacroBar

Mocha Chocolate Chip MacroBar

sweet awakening

Mocha Chocolate Chip MacroBar

$38.49 12-count tray
20 servings

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