These pretty pastel sugar cookie sandwiches are just the thing to make this spring! Gluten free, dairy free, and vegan dessert recipe.
Place the vegan buttery spread and the organic cane sugar in a mixing bowl and mix on high speed. Add the pure vanilla extract and unsweetened applesauce, and mix to combine.
Add the gluten free flour blend and salt, and mix on low speed until combined. If the dough seems too dry, add a little more vegan buttery spread.
Divide the dough into two, and pat into discs. Wrap in plastic wrap and chill in the refrigerator for two hours, or in the freezer for one hour.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Cover your work surface with parchment or waxed paper, and sprinkle gluten free flour on the surface and the rolling pin.
Working with one disc of dough at a time, roll it out to about a ¼ inch thickness. Use linzer cookie cutters or round cookie cutters to cut out shapes.
Place the cookies on the prepared cookie sheet. Bake at 350 degrees for about 9-11 minutes. You don't want to overbake these, especially since they are sandwich cookies. Repeat with remaining dough.
Once the cookies are done and cool, make the filling. Place the vegan buttery spread and half the powdered sugar in a mixing bowl. Beat on medium speed.
Alternate adding more powdered sugar and the fruit puree until you have a spreadable consistency. If the filling is too thin, add more powdered sugar.
Frost the bottom of the cookies, and place another cookie on top of each one. Dust with powdered sugar. Enjoy! Store leftovers in the refrigerator.
I have used different brands of gluten free flour in this recipe with success. You can try Namaste, Enjoy Life, Now Foods, or try my homemade gluten free flour mix. If you aren't gluten free, you can use all-purpose flour.
To make the fruit puree, you can mash some berries in a bowl, then strain with a fine mesh strainer to get out any seeds or bits of skin.