these luscious mounds of soft and sugary gingerbread cookies sandwiches with a vanilla cream are the perfect holiday cookie swap recipe!
Preheat oven to 350°F.
To make the vanilla buttercream beat together with a hand mixture 1 cup of powdered sugar with the coconut oil and non-dairy milk. Once combined add in another cup of powdered sugar.
Then 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 then 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!