These luscious mounds of soft and sugary gingerbread with a vanilla cream are the perfect holiday cookie swap recipe!
Preheat oven to 350°F.
In a large bowl, combine flour, baking soda, spices, sea salt and set aside.
In another large mixing bowl, whisk together brown sugar, coconut oil, nondairy milk, molasses, and vanilla until well combined. There should be no oil visibly separated.
If it feels a little too soft, place the bowl and dough in the fridge for 30 minutes. Do not add more flour!
To make the vanilla buttercream, beat together with a hand mixture 1 cup of powdered sugar with the coconut oil and nondairy milk. Once combined, add in another cup of powdered sugar.
Slice through one layer of the vanilla bean skin. Using the end of a spoon, scrape all the inside out and add to the icing bowl with the last cup of powdered sugar. Beat until combined.
If the mixture seems crumbly at this point, add a very small amount of nondairy milk and beat with the mixer again until it smooths out. Just add a couple drops of liquid at a time until the right consistency is achieved. It should be a stiff but spreadable buttercream and it should not drip or ooze.
Take a spoonful of buttercream and spread it on the bottom of one cookie. Press another cookie on top until the buttercream just peeks out the sides slightly. Store the cookies in an air tight container at room temperature. You might need to refrigerate the cookies if you live in a very warm climate where the coconut oil buttercream could melt too much. These can also be frozen between layers of parchment paper in a container for longer storage over the holidays. Thaw before serving!