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I realize that just showing you those molasses cookies last week without a recipe wasn’t very nice.

I mean – it’s almost the holiday season! People want cookie recipes.

So I made up a new one to share that uses two of my favorite fall flavors: pumpkin and molasses.

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The cookies are stuck together with a fluffy vegan buttercream filling that is incredible. It’s probably a good thing I didn’t know how good it could be until now – I could see myself getting into trouble with extra icing in the fridge.

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Molasses Cream Pie Cookies – Vegan!

  • 1/2 cup canola oil
  • 1/2 cup pumpkin puree
  • 1 cup brown sugar
  • 1 flax “egg” – 1 Tbsp ground flax mixed with 1-2 Tbsp water
  • 1/4 cup molasses
  • 1 1/4 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 Tbsp sugar
  1. In large bowl, mix oil, pumpkin, sugar, flax “egg”, and molasses.
  2. Add in spices and baking soda.
  3. Mix in flour, a little at a time, until everything is combined.
  4. Cover the bowl and chill the dough for 30 minutes.
  5. While dough is chilling, preheat oven to 375.
  6. Pour 1 Tbsp into small bowl/plate and set aside.
  7. Take dough out of fridge, roll into tablespoon-sized balls and dip the tops in sugar.
  8. Place on baking sheet, 2-3” apart.
  9. Bake 8-12 minutes.
  10. Let cool completely before icing.

Vegan Buttercream – Vanilla and Chocolate

Vanilla:

  • 1/2 cup Earth Balance, softened
  • 1 tsp vanilla
  • 1.5 cups powdered sugar
  1. In large bowl, beat Earth Balance until soft and creamy.
  2. Mix in vanilla and half the powdered sugar until combined.
  3. Add in the rest of the sugar and beat until icing is smooth.

Chocolate:

*For the chocolate icing, I just took half of my vanilla buttercream, added in 1 Tbsp cocoa powder and mixed.

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If you’re like me, you used to love those Little Debbie Oatmeal Cream Pie snacks.

These are like the best version of those, with a molasses twist. The cookies are soft with a sugar crust on top and the buttercream is fluffy and sweet.

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I think I like my version even better than the Little Debbie cakes.

These would make a great addition to your holiday spread, a nice twist on the normal molasses cookie.

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