Strawberry Shortbread Sandwich Cookies (Vegan)
Local strawberries have arrived at the Co-op and the possibilities for scrumptious strawberry desserts are endless. We decided to make these adorably delicious sandwich cookies using freshly sliced strawberries and vegan ingredients so everyone can have a bite. Serve them for dessert or as a sweet treat on a sunny afternoon
For the cookies:
2 ½ cups all-purpose flour
¾ cups powdered sugar
1 ¼ cups softened vegan butter (unsalted)
½ tsp vanilla extract
1 T water
For the filling:
½ cup vegetable shortening or soft vegan butter (unsalted)
2 cups powdered sugar
1.2 tsp vanilla extract
½ T water
10-12 thinly sliced strawberries
Preheat your oven to 325°. Prepare two baking sheets with parchment paper and set aside.
In a large mixing bowl, add your flour and powdered sugar. Mix them to combine.
Add your softened vegan butter and vanilla.
Mix the dough with a hand mixer on medium speed until the dough is blended together. It will be
crumbly but just barely stick together.
Add your tablespoon of water. This will help prevent the dough from crumbling too much when you roll it and cut out your cookies.
Roll out your dough into a ¼ inch thick sheet. Make sure your rolling pin and surface are floured well to keep the dough from sticking. You can also roll the dough between two sheets of parchment paper if desired.
Use the cookie cutter of your choice to cut out your cookie shapes. Place your cookies on the prepared baking sheet.
You may continue rolling and cutting out cookies using the leftover dough. Depending on the size of your cookie cutter, you should have about 24 cookies. Make sure you have an even number of cookies to sandwich them in the final step.
Bake the cookies for 14-16 minutes, or until the bottom of the cookies are slightly golden brown. Allow the cookies to cool for 30 minutes.
While your cookies are cooling, you can make your filling.
In a medium sized bowl, add your powdered sugar, vanilla extract and water.
With a hand mixer, mix them on low speed until combined. Set aside.
Slice your strawberries and set them aside.
To assemble your sandwich cookies, spread about a tablespoon of frosting on the inside of each cookie. You can do this using a butterknife or a pastry bag.
For half of the cookies, place 2-3 slices of strawberry on top of the filling to create a layer.
Gently press another cookie on top of the cookies with strawberries inside. The filling will create a glue to hold the cookies together and keep the strawberry in place.
After you’ve assembled your cookies, place them in the refrigerator to help the filling set.
These cookies will hold up for 24 hours in the refrigerator if made ahead. Enjoy!