These are gingerbread linzer cookies with a caramel filling. 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.
Course Dessert
Cuisine American
Keyword cookies, gingerbread, vegan
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 20cookies
Calories 80kcal
Author Camila Hurst
Ingredients
Vegan Gingerbread Cookies
1/2cupCountry Crock Plant Butter
1/2cupbrown sugar
1/4cupmolasses
1tspvanilla extract
3tbspmilkI used almond
2 1/2cupsall-purpose flour
1tspbaking powder
1tspground ginger
1tspground cinnamon
1/4tspground cloves
1/4tspsalt
Vegan Caramel Sauce
1cupsugar
4tbspCountry Crock Plant Butter
1/3cupCountry Crock Plant Cream
Instructions
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.
Vegan Caramel
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.
To assemble
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.
Storage
Keep the cookies in the fridge, in an air tight container, for up to 1 week.