Description
These soft jammy sourdough sugar sandwich cookies are the perfect sweet treat for your valentine.
Ingredients
Scale
- 1-1/4 cup all-purpose flour
- 2 tablespoons arrowroot powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup vegan shortening
- 2 tablespoons canola oil
- 1/2 cup sugar
- zest of 1 lemon, finely grated
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 cup sourdough starter
- 1/4 cup unsweetened non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1/3 cup raspberry jam
Instructions
- Whisk together flour, arrowroot powder, baking soda and salt.
- Cream together shortening, oil and sugar with a handheld or stand mixer. Mix in vanilla and almond extracts and lemon zest.
- Whisk together non-dairy milk, apple cider vinegar and sourdough starter, then beat into creamed mixture until combined.
- Add dry ingredients and mix until just evenly incorporated
- Cut 2 large sheets of parchment paper. Lay one out on a work surface and lightly dust with flour. Turn dough out onto parchment, pat into a rectangle and dust lightly with flour. Cover with second sheet of parchment paper and roll out to 1/4" thickness. Slide dough, still between parchment paper sheets, onto a baking sheet and refrigerate for 15 minutes.
- Take dough out of fridge and slide it back onto the work surface. Remove the top sheet of parchment paper. Use a roughly 2" heart shaped cookie cutter to cut out 24 hearts. Rework and roll scraps if needed to get 24 cookies. Use mini heart cutters to cut small heart-shaped windows in 12 of the cookies. These will be the tops of the cookie sandwiches.
- Line 2 baking sheets with parchment paper. Transfer cookie cutouts to baking sheets with the help of an offset spatula, 12 per each sheet.
- Preheat oven to 350˚F.
- While oven preheats, place cookie sheets in the freezer to firm up the dough. This will help the cookies retain their shape during baking.
- Once oven is preheated to 350˚F. Take cookies out of freezer and bake for 12 minutes, switching racks halfway through baking, until they are light golden brown and slightly puffed.
- Transfer cookies to cooling racks and cool to room temperature.
- Once cookies are cool pair up tops and bottoms. Spread about a teaspoon of jam on each of the bottom cookies. Then place the top cookies over the jam.
- It is best to store the sandwich cookies in an container overnight to allow the jam to set and soften the cookies a little. Cookies will keep stored in an airtight container at room temperature for up to 1 week.
Notes
- Use 100% hydration sourdough starter, meaning equal parts flour and water by weight.
- You can definitely eat these cookies right away but they get better once the jam sets and softens them a bit, so try to wait until the next day to enjoy them!
- Prep Time: 15 minutes
- Cook Time: 12 minutes