Vegan Pineapple Blackberry Cream Cookies (Print Version)
Soft vegan cookies with tropical pineapple-blackberry cream filling. Perfect sweet treat ready in under 40 minutes.
# List of Ingredients:
→ Sugar Cookie Dough
01 - 2 cups all-purpose flour (250 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1/2 cup vegan butter, softened (115 g)
04 - 1/4 cup unsweetened plant milk, such as almond, soy, or oat (60 ml)
05 - 1 tsp vanilla extract
06 - 1/2 tsp baking powder
07 - 1/4 tsp baking soda
08 - 1/4 tsp salt
→ Pineapple Blackberry Cream Filling
09 - 1/2 cup diced fresh pineapple, or well-drained canned pineapple (70 g)
10 - 1/2 cup fresh blackberries (70 g)
11 - 1 tbsp lemon juice
12 - 2 tbsp granulated sugar
13 - 1 cup powdered sugar (120 g)
14 - 2 tbsp vegan butter, softened
15 - 1 to 2 tbsp plant milk, as needed for consistency
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat the softened vegan butter and granulated sugar together using an electric mixer or whisk until pale, light, and fluffy. Pour in the plant milk and vanilla extract, then mix until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until the dough just comes together. Avoid overmixing to keep the cookies tender.
05 - Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Arrange on the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down with the palm of your hand to flatten slightly.
06 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - While the cookies cool, combine the diced pineapple, fresh blackberries, lemon juice, and 2 tablespoons of granulated sugar in a blender or food processor. Blend until completely smooth, then strain the purée through a fine mesh sieve to remove seeds and excess pulp.
08 - In a medium bowl, combine the powdered sugar and softened vegan butter. Add 2 to 3 tablespoons of the strained fruit purée along with 1 to 2 tablespoons of plant milk, adjusting as needed. Whisk vigorously until the filling is smooth, creamy, and easily spreadable.
09 - Once the cookies are completely cool, spread a generous layer of the pineapple blackberry cream on the flat side of half the cookies. Place a second cookie on top of each frosted half, flat side down, and gently press to form a sandwich.
# Expert Advice:
01 -
- The cream filling tastes like a fruit smoothie met a frosting and they decided to collaborate on something magical.
- These cookies are completely vegan but nobody will believe you when you tell them.
02 -
- Warm cookies will melt the cream filling into a puddle, patience here is a virtue I learned after ruining an entire batch.
- Straining the fruit purée feels tedious but the texture difference between seeded and seedless cream is enormous.
03 -
- If your dough feels too sticky to roll, pop it in the fridge for ten minutes and it will cooperate beautifully.
- The fruit purée makes more than you need for the cream, so drizzle the extra over oatmeal or stir it into sparkling water for a cook treat.