Hello friends, today we are making Vegan Gingerbread Caramel Linzer Cookies. These gingerbread linzer cookies are filled with caramel. The texture was absolutely amazing, nobody would ever guess they were made without dairy. The cookies are buttery and chewy, and the caramel is rich and delectable.
Making these Vegan Gingerbread Caramel Linzer Cookies is super easy. They can be a fun weekend project, involving dough making, rolling, cutting, baking, filling, tasting, and enjoying!
The caramel sauce can be eaten with a spoon.
I have another version of this sauce but with a few different ingredients here, it uses coconut oil, and coconut cream instead.
But I actually prefer this one because it uses plant cream and butter instead of coconut oil and cream.
How to make vegan caramel sauce
Making the caramel sauce is super easy. This is just such a wonderful recipe to have. You can make this and nobody would be able to guess it was dairy free.
Start with the sugar. Place it in a pot over medium heat. And stir constantly until the sugar has melted entirely, and has a light caramel color.
Add in the butter and the plant cream. Mix over medium-low heat, until the mixture remelts, and it’s smooth again.
If there are a few crystallized bits, that’s ok, just pour the sauce through a strainer once you remove from the heat.
How to make Gingerbread Vegan Cookie Dough
Since this cookie dough is vegan, it doesn’t take any eggs. This is such a delicious egg free gingerbread cookie recipe.
Start by beating the butter with the sugar. I find it with plant butter, I don’t need to let it sit for too long out of the fridge before I am able to whip it. I usually take it out of the fridge about 10 minutes before making a recipe.
Add the molasses, milk, and vanilla to the sugar/butter mixture.
Then add the flour and spices.
Mix until a dough comes together, you may have to use a spatula to mix at the end because the dough will be thick.
Wrap the dough in plastic and refrigerate for 2 hours, or overnight.
Once the dough has chilled through, remove from the fridge and cut into 4 parts.
Roll one part out at a time, keeping the remaining ones covered meanwhile.
Cut out cookies using the cutter of your preference. I used a 2″ escalloped cutter. And then a 0.5″ snow shaped cutter for the center of the cookies.
After baking the cookies, fill the center with the cooled down caramel.
Top with a cookie dusted with powdered sugar.
I love eating caramel with gingerbread desserts, because it the rich and sweet caramel sauce compliments the spicy gingerbread so well!
This is the perfect vegan cookie to make for Christmas time. Kids will love to get involved and help roll out the dough, sprinkle powdered sugar everywhere, and of course, enjoy the tasty cookies!
If you like these Vegan Gingerbread Caramel Linzer Cookies, check out these other ones:
- Vegan Ginger Cookies
- Vegan Lemon Blueberry Madeleines
- Vegan Brownie
- Vegan Pecan Cookies
- Vegan White Chocolate Macadamia Cookies
- Vegan Gingerbread Fudge Linzer Cookies
I hope you enjoyed this recipe. For more Vegan Cookies, click here.
Vegan Gingerbread Caramel Linzer Cookies
Vegan Gingerbread Cookies
- 1/2 cup Country Crock Plant Butter
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 3 tbsp milk I used almond
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Vegan Caramel Sauce
- 1 cup sugar
- 4 tbsp Country Crock Plant Butter
- 1/3 cup Country Crock Plant Cream
Vegan Gingerbread Cookies
- Beat the butter with an electric mixer for 30 seconds.
- Add brown sugar and beat for another minute at medium high speed.
- Add molasses, vanilla, and milk. Mix to combine.
- Add flour, baking powder, ginger, cinnamon, cloves, and salt. Stir until a dough is formed.
- If the dough seems too crumbly add a touch more milk (1 teaspoon at a time).
- Form a ball with the dough. Wrap it in plastic and place it in the fridge for 2 hours.
- Remove from the fridge after chilled through, divide the dough into 4 equal parts.
- Work with one part at a time.
- Roll it out until about 1/4 inch thick.
- Cut out shapes with a cookie cutter. I cut a hole in the middle of half of my cookies, so I could shape the cookie sandwiches linzer style. You can make the cookie sandwiches by using two solid cookies, or by making them linzer style, your preference.
- Place cut out cookies on a baking sheet lined with parchment paper or silicone mat.
- Pre-heat the oven to 350ºF.
- While you bake the first cookie trays, keep rolling and cutting the remaining dough until you are out of dough.
- Bake each tray for 8 minutes. The top of the cookies should be slightly browned, not too much though. Don’t overbake the cookies or they will become tough once they cool.
- Let cookies cool down before proceeding with the filling.
- Place the sugar in a saucepan with a heavy bottom over medium heat.
- Stir sugar constantly until it melts.
- Make sure to stir non-stop, so the sugar has a chance to melt evenly. Also make sure the heat isn’t too high.
- When you see the very last beat of sugar melting, quickly remove the pan from the heat and immediately pour the Country Crock Plant Cream and Country Crock Plant Butter in the pan.
- Be very careful doing this step, because the mixture will splatter all over the place, and it will be HOT!
- Stay safe and try to use a larger pan, and a long spoon to stir, so you don’t get burned.
- Some of the sugar will crystalize once you add the butter and plant cream in.
- Return the mixture to the heat, keep stirring and cooking mixture for 1-2 minutes.
- Never stop stirring. Stir and cook over medium-low heat until all the sugar has re-melted and mixture is thick and smooth, it can take a couple more minutes.
- If you would like to make salted caramel, add 1/2 teaspoon, or more to taste, at this point.
- Remove to a heat-proof bowl passing it through a strainer to ensure any bits of crystallized sugar have been left out.
- Let it cool completely before using.
- Spoon or pipe some of the caramel sauce in the middle of each bottom cookie. Top with another cookie.
- Dust the top with powdered sugar if desired.
- Keep the cookies in the fridge, in an air tight container, for up to 1 week.