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Place the vegan buttery spread and the brown sugar in a mixing bowl and mix on medium low speed until light and fluffy.
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Add the molasses, applesauce, vanilla, and water, and mix on low speed to combine.
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Add the dry ingredients and mix on low speed until combined.
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Divide the dough into two balls and wrap in plastic wrap, then flatten into a disc. Place in the refrigerator to chill for at least one hour.
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Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
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Place one disc of dough on a surface that has been coated with Enjoy Life All-Purpose Flour.
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Using a well-floured rolling pin, roll out the dough until it is 1/4 inch thick.
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Cut the dough into desired shapes. I used 2 inch round Linzer cookie cutters, but you can be creative! Hearts, stars, or trees would work well for sandwich cookies.
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Bake at 350 degrees for about 8 minutes. Don't overbake. If you use very large cookie cutters, the baking time may vary.
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Let the cookies cool on the cookie sheet for a few minutes before moving to a wire rack to cool completely.
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Repeat with the other disc of dough.
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Once the cookies are cool, make the frosting. Place the vegan buttery spread and one cup of powdered sugar in a mixing bowl and beat together.
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Alternate adding more powdered sugar and non-dairy milk until the frosting is a thick, spreadable consistency.
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Spread frosting on the underside of half of the cookies, then top with more cookies to make a sandwich. Dust with powdered sugar if desired.