I broke my baby toe this week (barely an injury, I know), and I’m chalking it up to the dangers of domesticity. I was pulling a towel off of the rack to add it to the laundry basket tucked against my hip when it decided to disengage from the wall and land squarely, pointiest bit first, on my right pinky toe. Laundry is dangerous. And so, I took solace in a different domestic act, but equally dangerous: baking these cookies.
These – THESE – are Snickerdoodle Sandwiches with Bourbon Caramel Frosting. The cookies are gluten-free, cinnamon-coated, chewy dream vessels. The frosting is fudge-like, rich, and sweet. They beg you to leave the laundry where it fell on bathroom floor for another day (or until you need to get at the shower), and take a moment to just mow down on a fully-adult cookie sandwich full of boozy, carmelly goodness.
The gluten jury seems out on amber liquor, so if you want these cookies to be completely gluten-free or kid-friendly, you can leave the bourbon out, add extra salt, and you’ve got Salted Caramel Frosting in its stead.
I made my cookies irresponsibly large – a bit larger than the size of my cat’s head. This is the ideal size if you’re moping about a purple toe. You may want to make your cookies smaller, adjust your baking time, and end up with more total sandwiches. These cookies are even better on Day Two, once the bourbon flavour has chilled out a bit, and are best kept in the fridge.
- 4 tbsp ground flax
- 6 tbsp warm water
- 2 cups gluten-free all purpose flour (I used Bob's Red Mill)
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups brown sugar
- 1/2 cup grapeseed oil
- 1 tsp pure vanilla extract
- cinnamon sugar, for rolling
- 1/2 cup vegan butter substitute (I used Earth Balance)
- 1 cup brown sugar
- 1/4 cup full fat coconut milk (from a can)
- dash of salt
- 2 tbsp bourbon
- 1/2 tsp vanilla
- 2 1/2 cups icing sugar
- In a small bowl or mug, mix flax and warm water and let congeal for about 10 minutes.
- Mix together dry ingredients in a medium bowl.
- In a large bowl, beat oil, sugar, flax mixture, and vanilla with an electric mixer or a strong elbow.
- Add dry ingredients to wet and mix well until the dough is well mixed (you don't need to worry about over-mixing these guys). The dough should be stiff and sticky.
- Refrigerate dough until fully chilled, at least an hour. If you skip this step the cookies will spread too much during baking.
- Preheat oven to 350F.
- Form the dough into balls. Mine were mid-way between the size of a golf and tennis ball, but for more 'normal' sized cookies stick to a heaping tablespoon.
- Roll balls in cinnamon sugar and place on a parchment-lined cookie sheet with plenty of room (these cookies will spread - about double their starting width).
- Bake for about 20 minutes for large cookies, 15 for small, or until the the cookies have spread flat, have cracked tops, and are lightly browned around the edges.
- Let the cookies cool completely (or at least 90%) before frosting.
- Melt the butter substitute in a saucepan over medium-low heat. Stir in sugar and coconut milk and increase heat to medium or medium-high.
- Let the mixture come to a boil, and stir to make sure everything is dissolved. Remove from heat and stir in salt, vanilla. and bourbon. The mixture will bubble up when you add the bourbon.
- Let the mixture cool until nearly room temperature then place in a bowl. Add icing sugar, sifting if necessary, and beat until combined. The frosting should be the colour of maple fudge.
- This frosting is thicker than most, so you'll want to spread it at room temperature. I used a piping bag and a frosting tip with a large opening, but a spatula will work, too.
- Frost the bottom of half of the cookies, then find equal-sized matches to top them off.
- Store assembled sandwiches in the fridge.