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Prep time
30 minutes
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Cook time
15 minutes
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Serves
12
Author Notes
Summertime vibes without that pesky dairy.
I love pretty much anything and everything located in the dairy aisle. To me, a meal is not a meal if cheese isn’t making an appearance. But, I have some friends whose bellies do not play nicely with dairy. Also, I am completely aware that I shouldn’t be eating cheese and butter by the pound. To that, I proudly present these luscious, sarsaparilla-filled delights. —Finchly
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Ingredients
- Root Beer Cookies
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210 grams
powdered sugar
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205 grams
vegan butter, room temperature
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70 grams
vanilla soy milk
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1 tablespoon
root beer concentrate
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440 grams
all-purpose flour
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20 grams
cornstarch
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1 teaspoon
baking powder
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1 teaspoon
cream of tartar
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1 teaspoon
salt
- Vegan Cream Filling
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285 grams
powdered sugar
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95 grams
vegetable shortening
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1 tablespoon
vanilla bean paste
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2 tablespoons
cold water
Directions
- Root Beer Cookies
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Preheat the oven to 325 and line a cookie sheet with parchment paper or a Silpat.
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Cream together the first four ingredients- powdered sugar, vegan butter, vanilla soy milk, and root beer concentrate.
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In a second bowl, whisk together the dry ingredients and add into the first bowl. Mix until combined and evenly distributed.
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Divide the dough in half and roll each half between to pieces of parchment paper to roughly 1/4 inch thickness.
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Slide both sheets of dough within the parchment paper onto a cutting board and place in the freezer for one hour.
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Remove chilled dough and cut out circles with a cookie cutter. Place circles on the prepared cookie sheets.
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Bake until set, roughly 15 minutes. Let cool.
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To assemble, spread or pipe the vegan cream filling on the bottom of one cookie and top with another cookie. Dust with powdered sugar to finish.
- Vegan Cream Filling
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Cream everything together and place in a piping bag if so desired.
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