Gingerbread Sandwich Cookies (Gluten Free, Vegan

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 2 tbsp Non-dairy milk

• Canned Goods

  • 1 tbsp Applesauce, unsweetened

• Condiments

  • 1/2 cup Unsulfured molasses
  • 9/16 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves
  • 2 1/8 cup Enjoy life foods gluten free all-purpose flour mix
  • 1/8 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Liquids

  • 1/8 cup Water

Found on theprettybee.com

Description

Ingredients

• ⅜ cup vegan buttery spread
• ½ cup brown sugar
• ½ cup unsulfured molasses
• 1 Tablespoon unsweetened applesauce
• ⅛ cup water
• 1 teaspoon vanilla extract
• 2⅛ cup Enjoy Life Foods Gluten Free All-Purpose Flour Mix
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ⅛ teaspoon cloves
• ⅛ teaspoon nutmeg
• 3 Tablespoons vegan buttery spread
• 3 cups powdered sugar
• 2-3 Tablespoons non-dairy milk

Directions

• Place the vegan buttery spread and the brown sugar in a mixing bowl and mix on medium low speed until light and fluffy.
• Add the molasses, applesauce, vanilla, and water, and mix on low speed to combine.
• Add the dry ingredients and mix on low speed until combined.
• Divide the dough into two balls and wrap in plastic wrap, then flatten into a disc. Place in the refrigerator to chill for at least one hour.
• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
• Place one disc of dough on a surface that has been coated with Enjoy Life All-Purpose Flour.
• Using a well-floured rolling pin, roll out the dough until it is ¼ inch thick.
• Cut the dough into desired shapes. I used 2 inch round Linzer cookie cutters, but you can be creative! Hearts, stars, or trees would work well for sandwich cookies.
• Bake at 350 degrees for about 8 minutes. Dont overbake. If you use very large cookie cutters, the baking time may vary.
• Let the cookies cool on the cookie sheet for a few minutes before moving to a wire rack to cool completely.
• Repeat with the other disc of dough.
• Once the cookies are cool, make the frosting. Place the vegan buttery spread and one cup of powdered sugar in a mixing bowl and beat together.
• Alternate adding more powdered sugar and non-dairy milk until the frosting is a thick, spreadable consistency.
• Spread frosting on the underside of half of the cookies, then top with more cookies to make a sandwich. Dust with powdered sugar if desired.