Servings: 20 cookie sandwiches
Prep time: 1 hour
Bake time: 13 minutes
Assembling time: 30 minutes
Ingredients:
Hojicha sugar cookies
● 1⁄2 cup unsalted vegan butter, softened
● 3⁄4 cup granulated white sugar
● 2 cups all purpose flour
● 1⁄2 tsp baking soda
● 1⁄4 tsp salt
● 4 tsp Whisk Hojicha Powder
● 1⁄2 cup unsweetened dairy-free milk, cold (oat or almond recommended)
Espresso buttercream filling
● 1⁄2 cup unsalted dairy-free butter, softened
● 1⁄4 cup powdered sugar
● 1 1⁄2 tbsp coconut cream, at room temperature
● 2 tsp instant espresso ground + splash of warm water
Topping
● 1⁄3 cup vegan medium-dark chocolate chips or chopped bar
Directions:
1. Make the hojicha sugar cookies:
sift together the all purpose flour, baking soda, salt, and hojicha powder in a bowl.
2. In a mixing bowl, cream the butter and sugar with an electric mixer with the paddle
attachment on high speed until fluffy, about 5-7 mins (depending on the mixer).
attachment on high speed until fluffy, about 5-7 mins (depending on the mixer).
3. Gradually add the flour mixture to the creamed butter and sugar while mixing on
low. Once all the flour has been added and a crumbly dough forms, gradually add the
soy milk and mix on low until the cookie dough comes together (see notes).
4. Use your hands to form a disk with the cookie dough. Wrap in plastic wrap and chill
in the fridge for at least 30 mins. Meanwhile, preheat the oven to 350oF and line two
baking trays with parchment paper.
5. Lightly flour a clean surface and roll out the cookie dough into a ~2cm sheet.
6. Cut out the cookies with a cookie cutter and place them 1cm apart from one another
on the lined baking trays.
on the lined baking trays.
7. Bake the cookies for 13 mins on the middle rack. Allow the cookies to cool at least 5
mins on the tray before transferringto a cooling rack to cool completely.
8. Make the espresso buttercream:
dissolve the instant espresso ground with a splash of warm water.
9. In a mixing bowl, beat the butter and coconut cream with the paddle attachment on
medium until smooth, about 2 mins. Gradually add the powdered sugar while
beating on low. Add the espresso concentrate and beat on high until the volume
doubles, about 5 mins. Cover the bowl and chill in the fridge until ready to assemble.
dissolve the instant espresso ground with a splash of warm water.
9. In a mixing bowl, beat the butter and coconut cream with the paddle attachment on
medium until smooth, about 2 mins. Gradually add the powdered sugar while
beating on low. Add the espresso concentrate and beat on high until the volume
doubles, about 5 mins. Cover the bowl and chill in the fridge until ready to assemble.
10. Assemble the sugar cookie sandwiches:
Soften the espresso buttercream at room temperature (if previously refrigerated). Transfer the buttercream into a piping bag with any medium-sized tip. Pipe a circle on one sugar cookie and gently sandwich another cookie on top. Repeat until all sugar cookies are used.
11. Melt the chocolate chips in the microwave in two 30s intervals. Mix until smooth
and drizzle onto top of each cookie sandwich. Allow the chocolate to harden
completely before storing.
Notes:
- If the temperature of the room is very warm and you’re noticing that the butter is
becoming runny while beating with the sugar (for both the cookie dough and the
buttercream), place the bowl in the fridge immediately and allow the butter to
harden slightly, about 10 mins. Remove the bowl from the fridge and continue as
instructed.
- At step 3, you may need to add less or more soy milk depending on the dryness of
the dough and the moisture in the room.
- Store the cookie sandwiches in an airtight container or plastic bag in the fridge for
up to 1 week. Freeze for up to 3 months and defrost in the fridge overnight. Once
refrigerated, allow the buttercream to soften slightly at room temperature before
eating.
Recipe contributor: LingLing Deng (@foodbylingling)