Vegan Pineapple Lemon Cream Cookies (Print Version)
Soft pineapple-lemon sugar cookies sandwiched with silky vegan lemon cream for a tropical dessert treat.
# List of Ingredients:
→ Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 3/4 cup granulated sugar
06 - 1/2 cup refined coconut oil, softened
07 - 1/4 cup unsweetened applesauce
08 - 1/4 cup pineapple juice (fresh or canned)
09 - 1 tablespoon lemon zest
10 - 1 teaspoon vanilla extract
→ Pineapple Lemon Cream Filling
11 - 1/4 cup vegan butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tablespoons pineapple juice
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon lemon zest
16 - Pinch of salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened coconut oil and granulated sugar together until light and fluffy. Add the applesauce, pineapple juice, lemon zest, and vanilla extract, mixing until smooth and well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Do not overmix.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
06 - Bake for 10 to 12 minutes, or until the edges are set and the bottoms are lightly golden.
07 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling.
08 - Beat the softened vegan butter until smooth. Gradually add the sifted powdered sugar, pineapple juice, lemon juice, lemon zest, and a pinch of salt. Beat until the filling is fluffy and thick.
09 - Once cookies are completely cool, spread or pipe a generous layer of the pineapple lemon cream onto the flat side of half the cookies. Top with the remaining cookies to form sandwich pairs.
# Expert Advice:
01 -
- The tropical sweetness sneaks up on you in the best way, and people never guess these are vegan until you tell them.
- Sandwich cookies look fancy but these come together with one bowl and zero stress, which makes them my go to for potlucks.
02 -
- Wait until the cookies are completely cool before adding the cream, because even slightly warm cookies will melt the filling into a messy puddle.
- The dough benefits from a quick 15 minute chill in the fridge if your kitchen is warm, which helps the cookies hold their shape instead of spreading too thin.
03 -
- Refined coconut oil is the one detail people most often overlook, and using unrefined will give your cookies a coconut flavor that fights with the pineapple instead of supporting it.
- When piping the cream, a zip top bag with the corner snipped off works just as well as a fancy piping bag and saves you the cleaning.