Piña Colada Sandwich Cookies

Wet Ingredients

• ½ c. softened vegan butter

• ½ c. granulated sugar

• ¼ c. brown sugar

• 2 tsp. rum extract

• ¼ c. crushed pineapple

Dry Ingredients

• 1 ½ c. all-purpose flour

• 1 tsp. baking powder

• ½ tsp. baking soda

• 1 Tbsp. cornstarch

• ½ tsp. salt

Frosting Ingredients

• 3 c. powdered sugar

• ¼ c. vegan butter

• ¼ c. vegetable shortening

• 2 tsp. coconut extract

• 1 tsp. non-dairy milk

• ¼ c. unsweetened shredded coconut

Instructions

1. In a large mixing bowl, beat sugar, brown sugar, vegan butter, and rum extract. Once combined, fold in crushed pineapple.

2. Sift all dry ingredients into the wet mixture. Mix until well-combined.

3. Cover mixing bowl, and refrigerate for 1 hour. 

4. Pre-heat oven to 350°F.

5. Remove dough from the refrigerator, and scoop onto a lined baking sheet using a medium-sized cookie scoop. They will spread out a little in the oven, so leave some room for them to expand.

6. Spray the bottom of a drinking glass or mason jar with cooking spray. Use the glass to flatten the cookies. Make sure you don't flatten them too much. The thicker they are, the softer they will be.

7. Bake for approximately 15 minutes. They should be soft but do not stick to the baking sheet. They will harden as they cool.

8.  Use a mixer to whip vegan butter, vegetable shortening, powdered sugar, coconut extract, and non-dairy milk.

9. Once mixed, fold in the shredded coconut. 

10. Once cookies are completely cooled, place a scoop of frosting onto the bottom of one cookie using a medium-sized cookie scoop and sandwich it with another cookie. Repeat until all sandwich cookies are made.

Notes

• The sandwich cookies can be stored in the fridge for up to one week or in the freezer for 3 months.

• Using vegan butter and vegetable shortening creates a frosting that holds up better than frosting with just vegan butter.

• If needed, you can add non-dairy milk 1 tsp. at a time until you reach your desired consistency.

21 May 2022