Vegan Pineapple Raspberry Sugar Cookies (Print Version)
Soft, chewy vegan sugar cookies layered with tangy pineapple-raspberry cream for a bright, plant-based dessert.
# List of Ingredients:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon fine sea salt
05 - ¾ cup vegan butter, softened to room temperature
06 - 1 cup granulated sugar
07 - ¼ cup unsweetened applesauce
08 - 1 teaspoon vanilla extract
→ Pineapple Raspberry Cream Filling
09 - ½ cup canned pineapple tidbits, drained and finely chopped
10 - ½ cup fresh raspberries (or thawed frozen raspberries)
11 - ¼ cup vegan cream cheese
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon fresh lemon juice
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until evenly distributed.
03 - In a large mixing bowl, beat the softened vegan butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Add the unsweetened applesauce and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing each about 2 inches apart. Gently flatten each dough ball with your fingers or the bottom of a glass.
07 - Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, lightly mash the raspberries with a fork. In a separate bowl, beat the vegan cream cheese, powdered sugar, and lemon juice together until smooth and creamy. Gently fold in the chopped pineapple and mashed raspberries until just combined.
09 - Once the cookies have cooled completely, spread a generous teaspoon of the pineapple raspberry cream onto the flat side of half the cookies. Top each with a second cookie, flat side down, to form sandwich cookies.
10 - Refrigerate the assembled cookie sandwiches for 30 minutes to allow the cream filling to set before serving.
# Expert Advice:
01 -
- The tropical tang of pineapple tangled with raspberry is the kind of flavor combo that makes people close their eyes and go quiet mid bite.
- Everything comes together in about thirty five minutes, which means you can satisfy a craving faster than you can drive to a bakery.
02 -
- Cooling the cookies completely before assembling is non negotiable because even slightly warm cookies will melt the cream into a puddle that runs down your fingers.
- The cream softens at room temperature, so these cookies are best served chilled or eaten within an hour of being taken out of the refrigerator.
03 -
- Dust your hands with a little flour before flattening the dough balls to prevent sticking and keep the edges looking clean and round.
- Taste your pineapple before chopping it into the cream because some cans are sweeter than others, and you may want to adjust the powdered sugar accordingly.