Vegan Pineapple Blackberry Cream Sugar Cookies (Printable Version)
Soft, chewy sugar cookies filled with luscious pineapple-blackberry cream for a fruity twist on a classic treat.
# What You'll Need:
→ Sugar Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 3/4 cup granulated sugar
06 - 1/2 cup vegan butter, softened
07 - 1/4 cup unsweetened plant milk (almond or oat)
08 - 2 teaspoons vanilla extract
→ Pineapple Blackberry Cream Filling
09 - 1/2 cup fresh pineapple, finely diced
10 - 1/2 cup fresh blackberries, halved
11 - 1/4 cup powdered sugar
12 - 1/2 cup vegan cream cheese
13 - 2 tablespoons coconut cream (thick portion from chilled can)
14 - 1 teaspoon lemon juice
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened vegan butter and granulated sugar together until light and fluffy. Pour in the plant milk and vanilla extract, mixing until fully incorporated.
04 - Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft, cohesive dough forms. Avoid overmixing.
05 - Scoop approximately 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each portion slightly using your palm or the bottom of a glass.
06 - Bake for 10 to 12 minutes, or until the edges are just turning golden. Transfer the cookies to a wire rack and let them cool completely.
07 - While the cookies cool, mash the diced pineapple and halved blackberries with lemon juice in a small bowl until juicy but still retaining some texture.
08 - In a separate bowl, beat the vegan cream cheese, coconut cream, and powdered sugar until smooth and creamy. Gently fold the fruit mixture into the cream base. Chill until ready to assemble.
09 - Once the cookies have cooled completely, spread or pipe a generous dollop of the pineapple blackberry cream onto half of the cookies. Top with the remaining cookies to form sandwiches, or serve open-faced.
# Expert Advice:
01 -
- The cream filling tastes like a tropical fruit salad met a cheesecake and they became best friends.
- These cookies look impossibly fancy but come together with nothing more than a bowl and a spatula.
02 -
- If your fruit cream seems too wet, strain the mashed fruit through a fine mesh sieve before folding it in and the cookies will not get soggy.
- Chilling the assembled sandwiches for twenty minutes before serving sets the cream and makes every bite cleaner.
03 -
- Taste your pineapple before mixing because a sour one will throw off the entire balance of the cream.
- Freeze the assembled cookies on a tray for one hour before packing them up so they hold their shape during transport.