It’s a beautiful (aka gloomy), cozy Sunday morning. I’m sipping my coffee and feeling so relaxed. I’ve got bread baking in the oven (update — it’s AMAZING, check out my Instagram!) and plans to test a bunch of new recipes today. Nothing makes me happier than spending time in the kitchen. But, I thought I’d take a quick break from the kitchen to share this recipe for vegan and gluten free Almond Marmalade Sandwich Cookies!
How to Make Almond Marmalade Sandwich Cookies
These are fairly easy to put together! I’d say the waiting on the dough to cool in the fridge and then waiting for the cookies to cool are the hardest parts — but at least you don’t have to be doing anything!
The cookies are very similar to a sugar cookie, with some added almond extract. The dough comes together easily, but it does need to chill for at least an hour or it will be too difficult to roll out.
You can use whatever cookie cutter shape you want! I thought these snowflakes were beautiful, but I also used a crinkled circular cookie cutter, which does make them a bit easier to fill. After you’ve cut out your cookies, make sure to place them on a parchment paper lined cookie sheet and stick them in the freezer until the cookies firm up. Then, bake them directly out of the freezer.
Filling these Almond Marmalade Sandwich Cookies
Once your cookies have cooled completely, you can fill them. Be gently, because they are fragile!
I think almond and marmalade go beautifully together. But, you could really use any filling of your choice! Raspberry and almond also pair very well.
The icing is very simple — just icing sugar, almond extract, and a tiny bit of hot water. I am actually not a huge icing fan, so I just drizzle the icing gently over top. If you like icing, you could put more, but I personally think it over powers the cookies and makes them way too sweet!
And that’s that! Your cookies are ready to eat!
Other delicious vegan and gluten free cookie recipes!
- Jumbo, Bakery Style Cookies with Chocolate, Oats, and Coconut
- Double Chocolate Cookies
- Chocolate Crinkle Cookies
- Oatmeal Date Sandwich Cookies
These vegan gluten-free Almond Marmalade Sandwich Cookies are a beautifyul and unique addition to any holiday cookie platter!
- 1/4 cup coconut oil, room temperature but not melted!
- 1/4 cup earth balance or other vegan butter, room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 tbsp aquafaba (chickpea liquid)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 3/4 cups Bob' Red Mill 1-1 GF Flour, plus more for rolling
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup icing sugar
- 1/4-1/2 tsp almond extract
- 1-2 tsp hot water
- 1/4-1/2 cup (appx) marmalade
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Beat the coconut oil, earth balance, and sugars until slightly fluffy. Add in the aquafaba and extracts, and beat for another minute or so.
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Mix in the flour, baking powder, and salt, until combined and you have a nice smooth ball of cookie dough.
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Shape the dough into a disk and wrap with saran. Chill for at least an hour.
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When your dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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Roll the dough out between two sheets of parchment paper that have been dusted with 1-1 flour. Roll them out to about 1/4 inch.
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Cut out cookies with a circular cookie cutter (or cookie cutter of your preference!) and place on the baking sheet, leaving a couple of inches in between (but don't worry, these don't spread much!)
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Place the baking sheet into the freeze and allow the dough to chill again for 10 minutes -- this will help the cookies keep their shape. Also note that you should never place the cookies on a warm baking sheet.
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Bake the cookies for 8 to 10 minutes, shorter for thinner cookies and longer for thicker cookies. Let the cookies cool on the baking sheet for 10 minutes before touching them. After the 10 minutes, move them onto a cooling rack and let cool completely.
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When the cookies are completely cool, spread about 1-2 tsp of marmalade on a cookie and then place another cookie on top (you want the filling to be sandwiched in between the bottoms of the cookies).
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Mix together the icing sugar and desired quantity of almond extract and thin with hot water, starting with 1 tsp and adding another (or more extract) until you get the consistency of a glaze.
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Using a fork or spoon, gently spread some icing on the top of the cookies. You don't want too much, otherwise it will over power the rest of the cookie.
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These cookies are so cute! Marmalade cookies remind me of my Grandma who used to make them when I was a kid 🙂
Thanks, Jessica! 🙂
So cute! I totally agree, I don’t like too much icing on my cookies. I think the drizzle is just perfect…. and its pretty too.
Thanks, Trish!