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You are here: Home / Recipes / Vegan Ginger Molasses Cookie Sammies with Eggnog Buttercream

Vegan Ginger Molasses Cookie Sammies with Eggnog Buttercream

December 22, 2018 by Izabela


You GUYS! I’m sooo excited to share with you my vegan version of a newly beloved addition to your holiday baking: Ginger Molasses Sammies with Eggnog Buttercream! After months and months of trial and error to create the perfect crinkly ginger molasses cookie AND buttercream that is so tasty even on its own, I’m so happy to announce that you don’t have to give up this delicious cookie without any sacrifices on flavour and consistency.

I have been a huge fan of ginger molasses cookies around this time of year for as long as I can remember. The chewy goodness is so satisfying with a good cup of coffee!

I hope you all add this to your Christmas baking menu, the best part is that they’re super quick to make! A few notes to mention- make sure you space your cookie balls about 2 inches apart for maximum spread and crinkle. The closer they are together, the less they puff up I’ve found. Also, you’ll want to gently flatten the cookie balls with your fingers so they have a little extra help spreading out.

Without further ado, here’s the recipe! Enjoy!!

Print

Vegan Ginger Molasses Cookie Sammies with Eggnog Buttercream

Course Dessert
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 48 sammies

Ingredients

Ginger Molasses Cookies

  • 2 C vegan butter Becel Vegan works best
  • 1 1/3 C granulated sugar
  • 2 C fancy molasses do not substitute this
  • 2 tsp vanilla extract
  • 4 tbsp baking soda
  • 2 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 6.5 C all purpose flour
  • 1 C granulated sugar, for rolling

Eggnog Buttercream

  • 1/2 C vegan butter Becel Vegan works best
  • 2 C high ratio vegetable shortening not Crisco!
  • 4 C icing sugar
  • 1/2 tsp ground cinnamon
  • 1 bottle Lorann Eggnog Flavour Oil
  • 2-3 tbsp Coconut Holiday Nog So Delicious Brand

Instructions

Cookies

  1. Preheat oven to 350*F.

  2. In a mixer with paddle attachment, cream butter and sugar together.


  3. Add molasses and vanilla and blend until mixed.

  4. In another bowl mix flour, spices and baking soda.


  5. Gradually add dry ingredients to wet ingredients until completely mixed, making sure to scrape the bowl and fully incorporate the wet with the dry. This is important to prevent pockets of wet ingredients burning during baking.

  6. Using a small cookie scoop, scoop dough and roll into sugar. Place cookies on a parchment lined cookie sheet allowing 2" between each cookie.

  7. Bake cookies for 8 mins. Cookies will be soft so let stand to cool before transferring to a container.

Buttercream

  1. In a mixer with whisk attachment, cream butter and shortening together.

  2. Add flavouring oil and cinnamon and continue to mix.

  3. Gradually add icing sugar and use holiday nog to soften the icing. You may need to add a little more to soften if required.

  4. Fill icing into a piping bag fitted with a 1A tip. Pipe a small portion of icing to the centre of the cookie and use another cookie to flatten the icing as a sandwich.

  5. Store in an air tight container for up to 1 week.

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Filed Under: Dessert, Recipes, Uncategorized Tagged With: eggnog buttercream, vegan, vegan baking, vegan cookies, vegan ginger molasses cookies

WELCOME

WELCOME

Hi! I'm Izabela - The Cake Mama, lover of all things pink and creating delicious vegan recipes from baking to savoury dishes. You can always find me in the kitchen with a glass of red or white wine dreaming up new things to share with you. Thanks for visiting!

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I am worthy and I have always been worthy. ✨ ⠀ I am worthy and I have always been worthy. ✨
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read that again over and over until you believe it to be true 😘🤍
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last week i chatted over stories about how i’m trying to navigate a life that is free from diet culture, free from the inner voice that tells me i’m not good enough, free from having an “end game” in physical wellness and SO many of you reached out feeling the same way. 😩🥺😭
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here are the steps i’m taking to make it be true:
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2. moving my body with the mantra that physical activity makes me FEEL good, that there does not NEED to be a physical reason to move other than for mental well being knowing that i do really love how i feel after sweating! 
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3. reminding myself that i am WORTHY of nourishing food. that i have the capacity to make space to make myself healthy food that fill up my cup and allows me to be my best self. that being a busy mom and business owner is NOT AN EXCUSE to not eat or not eat well.
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i love connecting with my community here- if any of this resonates with you and you feel like you can share, i’d love to hear it.
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tell me, is there anything else you would add to this list? 
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love you all, have a wonderful sunday! 🤍😘
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I’ve got your weekend plans covered with these d I’ve got your weekend plans covered with these delish cinnamon buns! 😋
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We’ll be making these later today so keep an eye out for my stories! 
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Recipe:
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2 tsp instant dry yeast
1.5 cups warm plant based milk
1/2 cup sugar
1/3 cup melted salted vegan butter
4 1/2 cups all purpose flour, plus extra for kneading

filling:
2/3 cup vegan butter softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp cinnamon
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frosting:
1 cup icing sugar
1 tbsp plant milk
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METHOD
1. In a large bowl combine flour, sugar, yeast and butter. Create a well and add warm milk.
2. Fold mixture until resembles sticky dough, then transfer to a surface that’s lightly floured and knead for about a minute. Add a bit more flour if your dough is still too sticky.
3. Rest dough for 20 mins, then roll into a large rectangle.
4. Generously spread vegan butter around the entire rectangle (à la Cinnabon style!).
5. Mix the sugars and cinnamon together, then spread on top of butter.
6. Roll dough into a log and slice, should make roughly 12.
7. Place into greased sheet or cake pan and cover with a damp cloth and allow to double in size- about 30 mins to 1 hour.
8. Preheat oven to 350° F and bake for about 25-30 minutes, until the tops are golden brown.
9. Prepare the glaze and drizzle over the cinnamon buns after they’ve cooled slightly.
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Serve immediately, or make sure to warm up in the microwave before eating! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy!
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For the Cake:
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1 1/2c flour
1c sugar
2 tsp baking powder
5 tbsp oil
1/2c fresh squeezed lemon juice
Lemon zest from one lemon
4 tbsp water
2 tsp vanilla extract
1/4 tsp turmeric (for color)
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For the Blueberry Sauce:
2 Cups of Blueberries (@chilliwackblueberries are the BEST!)
1/2 Cup of Sugar
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For the Icing:
1 Cup vegan butter, Softened
4 Cups of Icing Sugar
1 Tsp Vanilla or Coconut Extract
splash of plant based milk
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Method:
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1. Preheat oven to 350*F
2. In a stand mixer mix flour, sugar, baking powder, turmeric.
3. Add lemon juice and zest, vanilla, oil and water.
4. Pour batter into 2 x 8″ greased baking pans and bake for 26 mins.
5. Allow to cool in pan for 10 minutes before inverting onto wire rack
6. Allow to cool for another 10 mins uncovered then cover cake with plastic wrap to retain moisture
7. Once cooled, trim off any crunchy crust bits and discard
Transfer full cakes into a large bowl, then use hands to crumble cake into fine crumbs. Set aside covered.
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For the Blueberry sauce: 
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1. In a small sauce pan, bring blueberries and sugar to a boil over medium heat
2. Allow to simmer for 10-15 minutes until mixture becomes thick and bubbly
3. Transfer to mason jar and allow to cool.
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For the icing:
1. With a stand mixer and whisk attachment, whip softened vegan butter until pale in colour
2. Gradually add icing sugar until combined, then add extract and plant milk.
3. Whip until light and fluffy
4. Spoon icing into a piping bag fitted with a large star tip (1M, 6B) or plain. 
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Enjoy!! 😋😋😋
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Good Luck!
ahh Happy Monday friends! What a weekend! It was s ahh Happy Monday friends! What a weekend! It was so refreshing to take a break from social media a bit and focus on the family. I hope for those that celebrate Easter that it was a wonderful time to reflect and regroup.
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PS. How pretty are these tulips! 💐
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#eastermonday
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Happy Easter! Hope everyone is enjoying some treat Happy Easter! Hope everyone is enjoying some treats and spending time with their family this weekend - I am definitely soaking it up! 🍫🐇🐣
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Easter Cookie Cakes! A fun activity for the kids! Easter Cookie Cakes! A fun activity for the kids! You can find my easy vegan sugar cookie recipe and buttercream just by searching on the blog! 🐰🐰🐰
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#cookiecake
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