-
Prep time
30 minutes
-
Cook time
15 minutes
-
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
Ingredients
- Root Beer Cookies
-
210 grams
powdered sugar
-
205 grams
vegan butter, room temperature
-
70 grams
vanilla soy milk
-
1 tablespoon
root beer concentrate
-
440 grams
all-purpose flour
-
20 grams
cornstarch
-
1 teaspoon
baking powder
-
1 teaspoon
cream of tartar
-
1 teaspoon
salt
- Vegan Cream Filling
-
285 grams
powdered sugar
-
95 grams
vegetable shortening
-
1 tablespoon
vanilla bean paste
-
2 tablespoons
cold water
Directions
- Root Beer Cookies
-
Preheat the oven to 325 and line a cookie sheet with parchment paper or a Silpat.
-
Cream together the first four ingredients- powdered sugar, vegan butter, vanilla soy milk, and root beer concentrate.
-
In a second bowl, whisk together the dry ingredients and add into the first bowl. Mix until combined and evenly distributed.
-
Divide the dough in half and roll each half between to pieces of parchment paper to roughly 1/4 inch thickness.
-
Slide both sheets of dough within the parchment paper onto a cutting board and place in the freezer for one hour.
-
Remove chilled dough and cut out circles with a cookie cutter. Place circles on the prepared cookie sheets.
-
Bake until set, roughly 15 minutes. Let cool.
-
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
-
Cream everything together and place in a piping bag if so desired.
See what other Food52ers are saying.