Rum Butterbeer Cookies

These sweet and buttery vegan sandwich cookies with a rich butterscotch filling and light butterscotch sauce were created by Renee at the Leafy Cauldon. The butterscotch recipe was adapted from Simply Recipes. Pay special attention to the milk substitutes used throughout the recipe since some may be too watery for certain steps.

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Rum Butterbeer Cookies
Rum Butterbeer Cookies
Cuisine Butterbeer, Dessert
Cook Time 35+ minutes
Servings
Ingredients
Cookies
Filling
  • 1/4 cup margarine softened (non-dairy stick)
  • 1 1/3 cup powdered sugar
  • 2-3 drops butterscotch concentrated, flavoring (the same type used in candy making)
  • 1/4 tsp. rum extract
  • 1 tsp. milk unsweetened, non-dairy (e.g., soy milk. Note that almond or rice milk are not recommended for butterscotch making since they are too watery.)
Sauce
Cuisine Butterbeer, Dessert
Cook Time 35+ minutes
Servings
Ingredients
Cookies
Filling
  • 1/4 cup margarine softened (non-dairy stick)
  • 1 1/3 cup powdered sugar
  • 2-3 drops butterscotch concentrated, flavoring (the same type used in candy making)
  • 1/4 tsp. rum extract
  • 1 tsp. milk unsweetened, non-dairy (e.g., soy milk. Note that almond or rice milk are not recommended for butterscotch making since they are too watery.)
Sauce
Rum Butterbeer Cookies
Instructions
Cookies
  1. Cream together the non-dairy stick margarine, custard powder, and powdered sugar until light, and fluffy.
  2. Add in the flour, salt, baking powder, and spices. Beat to combine.
  3. In a blender, or using a whisk and some muscle, mix together the pumpkin, non-dairy milk and extracts. Add to the dough and beat until well combined. This cookie dough is a little wet but should come together into a disc shape fairly easily.
  4. Cover with plastic wrap and refrigerate for at least an hour, or overnight.
  5. After chilling, preheat oven to 350 F.
  6. Line two baking sheets with parchment paper. Generously dust a flat surface with powdered sugar.
  7. Unwrap the cookie dough and lay out onto powdered sugar.
  8. Roll out, being careful not to let it stick, to about a 1/4 inch thick. Use cookie cutters of your choice, cutting a smaller hole out of the middle of half of the cookies.
  9. Bake for 8 to 10 minutes, until the cookies have just started to brown on the bottom.
  10. Allow to cool on racks while you prepare the filling and butterscotch.
Filling
  1. Using a hand or stand mixer, beat the margarine until lighter in color.
  2. Slowly add the powdered sugar along with the butterscotch flavor, rum extract, and non-dairy milk, increasing the speed to high once most of the sugar has been incorporated.
  3. Beat on high until soft, light, and fluffy.
Sauce
  1. First, before you begin, make sure you have everything ready to go: the non-dairy milk and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
  2. In a heavy-bottomed stainless steel 2-quart saucepan, melt non-dairy stick margarine over low to medium heat. Just before it is melted, add all dark brown sugar at once and stir with a wooden spoon until the sugar is uniformly wet.
  3. Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.
  4. Right before you add the non-dairy milk, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick, wet sand.
  5. At this point, add all the non-dairy milk at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When the liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
  6. After the liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.
  7. When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and non-dairy stick margarine tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.
Final Stage
  1. Pipe the butterscotch filling in a circle around the outside of the bottom layer of the cookie.
  2. Place the top on.
  3. Pipe enough butterscotch sauce to fill the hole. Allow to set for a few minutes and serve.