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These cookies are very fragile but they will be melting in your mouth! These star-shaped vegan sandwich cookies were inspired by the Alfajores cookies I tried years ago, and I wanted to give that recipe a new twist. They are made with love as part of the #Choctoberfest event and have been kid-approved!
Thanks to Sprinkle Pop – the silver sponsor of the #Choctoberfest giveaway – for supplying me with the vegan star-shaped sprinkles to help me share this recipe with you today! The opinions are of my own. For more information, see my disclosure here.
Star-shaped Vegan Sandwich Cookies with Glitter Stars
I have been looking for the vegan sprinkles for a while. Vegans will understand.
When I’ve learned that one of the sponsors of the #Choctoberfest giveaway is Sprinkle Pop and that they make vegan sprinkles, I literally jumped in my chair 🙂 Looking forward to the holidays season, I thought that the star-shaped sprinkles would be such a great option!
And they have them in gold and silver!
What girl would say ‘no’ to a little bit of glitter? Not me 😉
So, here is the combo of the traditional alfajores cookies reshaped and sparkled by the glitter stars!
They are made with the magic liquid – aquafaba – to replace the eggs in the original recipe. I also used aquafaba to make the middle layer which keeps the cookies together:
But I wanted to add some colour to it (we are talking holidays, right?), so I decided to add a little bit of the cranberry sauce to it:
The result was a marshmallow-like texture with a beautiful bright pink colour!
I love it!
Seriously, I could eat it all just like that!
You can use your favourite cranberry sauce recipe. I use 2 lbs (900 g) of cranberries with 1 cup sugar, 1 tsp cinnamon powder and 1/4 nutmeg. You can add 1 cup water to it if you like it less thick.
For the purpose of this recipe, I ran 1 cup of the cranberry sauce in a blender to create a smooth consistency.
Combined with the delicate cookies and white chocolate ganache, it will be your kids’ favourite cookie of the season 😉
White Chocolate Ganache
I used pure cocoa butter to make the ganache.
Bring to a boil 1 cup (200ml) of coconut milk or cream (I had milk), add 1/2 cup of powdered sugar and remove from heat.
Add 5 oz (140 g) of cocoa butter and whisk until it dissolves. Add 1 tbsp of cornstarch or arrowroot flour to thicken the liquid.
Let it cool before you apply it to the cookies.
You can add the white chocolate ganache on the top and in between the layers as well. This will soften the cookie and will add some moisture to it.
Remember, these star-shaped vegan sandwich cookies are very fragile. Be very gentle when applying the layers and binding the cookies together.
- 1 cup vegan butter
- 1 tsp vanilla extract
- 4 tbsp aquafaba for the "egg"
- 1 tsp vegan egg replacer optional
- 1 tbsp lemon zest
- 1 cup unbleached flour 150 g
- 2 cups organic cornstarch 250 g
- 1 tsp aluminum-free baking powder
- 1 tsp powdered agar agar
- 5 tbsp cold water
- 1/2 cup light brown sugar 75 g
- 1/4 cup water 60 ml
- 4 tbsp concentrated aquafaba (boiled and simmered until reduced by half
- 1/8 tsp xanthan gum or cream of tartar I used xanthan gum
- 1/4 cup organic cornstarch 30 g
- 1 cup cranberry sauce processed in blender on a high speed
Place the soft butter, vanilla extract, and powdered sugar in the bowl of the standing mixer, and mix for about 3-4 minutes.
Add aquafaba, egg replacer, and lemon zest, and mix. Scrape down the sides of the bowl.
Combine the flour, cornstarch and baking powder and whisk. Gradually add the flour mixture into the bowl and mix.
The batter will be flaky but will stay together if you squish it in your arm.
Shape the dough into two balls and place each portion onto a piece of plastic wrap. Cover with another plastic wrap and roll out into a disk. Place both disks in the fridge for about 20-30 minutes.
Remove the dough from the fridge and place it on a lightly floured surface. Roll out to 1/4 inch (1/2 cm) thickness.
Using a star-shaped cookie cutter cut 20 cookies.
Heat the stove to 350F (160C). Place them on the baking sheet covered with the parchment paper and bake for 10-12 minutes. The cookies should remain pale on the top.
Add agar agar to 5 tbsp of cold water, stir and set aside.
In a small saucepan, combine remaining water and granulated sugar. Bring to a boil, stirring often.
Remove from heat and add agar mixture and cranberry sauce and let it cool a little.
In a mixer bowl, combine aquafaba, xanthan gum (or cream of tartar) and beat for a few minutes on low speed. Gradually increase the speed and beat on high speed for about 5 minutes.
Turn the speed to medium and carefully add the agar agar and cranberry mixture. Whip until the mixture colour is even (for about 4-5 minutes).
Gently add the marshmallow layer to a cookie and cover with the other cookie on top.
Decorate with white chocolate ganache and sprinkle the edible glitter on top.