Vegan Pineapple Mango Sugar Cookies (Print Version)
Soft, chewy vegan cookies sandwiched with pineapple-mango cream for a bright, tropical dessert.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup (115 g) vegan butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 1/4 cup (60 ml) unsweetened plant-based milk
08 - 1 tsp pure vanilla extract
→ Pineapple Mango Cream Filling
09 - 1/2 cup (80 g) diced fresh or frozen pineapple
10 - 1/2 cup (80 g) diced fresh or frozen mango
11 - 2 tbsp (30 ml) coconut cream (thick part from a can of full-fat coconut milk)
12 - 2 tbsp (16 g) powdered sugar
13 - 1 tsp lemon juice
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened vegan butter and granulated sugar until light and fluffy. Mix in the plant-based milk and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a soft, cohesive dough forms. Avoid overmixing.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Slightly flatten each ball with the palm of your hand.
06 - Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Blend the diced pineapple, diced mango, coconut cream, powdered sugar, and lemon juice in a blender or food processor until completely smooth. Chill the mixture for 15 minutes to thicken.
08 - Once the cookies are fully cooled, spread or pipe a generous layer of the pineapple mango cream onto the flat side of half the cookies. Top each with a second cookie, flat side down, to form sandwiches.
09 - Refrigerate the assembled cookies for 30 minutes before serving to allow the filling to set for a firmer texture.
# Expert Advice:
01 -
- The cream filling tastes like sunshine folded into clouds and nobody believes it is completely vegan until you tell them.
- These cookies come together in under forty minutes, which means you can satisfy a tropical craving almost as fast as booking a flight.
02 -
- Warm cookies will melt the cream filling into a puddle, so patience during the cooling step is non-negotiable unless you enjoy a mess.
- If your cream seems too runny, an extra tablespoon of coconut cream or a pinch of cornstarch blended back in will save it every single time.
03 -
- Chill the blender pitcher with the cream inside while the cookies bake and you will have perfectly thick filling ready right when you need it.
- A light sprinkle of toasted coconut on top of each sandwich before the final chill adds crunch and makes them look like something from a bakery window.