Alice in Wonderland Cookies
♫ Listening to: Kings and Queens by Killing Joke ♫
These vegan Alice in Wonderland cookies are a vanilla sugar cookie filled with strawberry vegan white chocolate and dark chocolate ganache, decorated to look like a kawaii deck of cards. These are a photo-worthy addition to any Alice in Wonderland themed picnic, party, or mad tea party, but would also be fun for a poker night, board game night, or casino night.
I brought mine to an Alice in Wonderland themed birthday picnic, but if you ever go to Las Vegas for Punk Rock Bowling, these would be a cute snack to bring. There’s also an Alice in Wonderland themed adventure popup in SF right now that these would be perfect for. So many options! If you’d like to see other tea party treat ideas, check these out.
This recipe makes 8 card cookie sandwiches (2 of each suit).
Alice in Wonderland Cookie Ingredients
- 3 cups (360g) unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 cup (220g) organic, vegan, or raw sugar, blended*
- 1 cup (225g) vegan butter (I use the organic whipped earth balance)*
- 1 ener-g egg replacer (made according to the instructions on the box)
- 1 teaspoon pure vanilla extract (don’t use imitation - sometimes they aren’t vegan)
Alice in Wonderland Sugar Cookie Directions
Make the dough up to 3 days ahead of time and chill it in the fridge.
Mix together the cup (220g) of blended sugar and a cup (225g) of vegan butter in a stand mixer using the paddle attachment. If you don’t have a blender to blend your cup of sugar in, you can sub organic powdered sugar.
Sift 3 cups (360g) flour and 2 teaspoons baking powder into a large bowl, whisk, and set aside.
Prepare the egg replacer according to the directions on the box and add it to the whipped sugar and butter, mixing after the addition.
Add 1 teaspoon vanilla extract to the mixing bowl and mix again.
Add the flour mixture to the mixing bowl, half at a time, mixing in between additions. Scrape the sides (and bottom) with a silicone spatula and remix.
Preheat the oven to 350°.
Cover a baking sheet with parchment paper or a rolling mat (optional).
Roll some of the dough on a cutting board lined with parchment paper or a rolling mat with a rolling pin to ¼” thickness.
Cut out playing card shapes. I did this by making templates out of cardstock and tracing around them with different cutting utensils, but I’m sure there are also cookie cutters in these shapes somewhere on the internet.
Freeze that tray of cookie dough shapes for 5-10 minutes (or the amount of time it takes you to roll out a new piece of dough and cut out a new batch of cookies). You want to cut out 2 cookies for each suit: 2 hearts cards, 2 clubs cards, 2 spades cards, and 2 diamonds cards. Then you want to cut 8 rectangles that are the size of the cards, but without the shape on them (these will be the bottom of the sandwich cookie.
Remove the chilled tray from the freezer and replace it with the new tray.
Transfer the chilled cookie dough shapes to a baking sheet.
Bake in a 350º oven for 10 minutes while you roll out the next batch.
Remove tray from the oven and let sit until cookies have cooled. Everytime you remove cookies from the oven, you want to rotate all the cookies: move the freezer ones to the baking sheet and bake, move the freshly cut out cookies to the freezer.
Repeat until all the dough has been used up. After the alice in wonderland cookies have been cooling on the cookie sheet for a few minutes, you can move them to cooling racks to cool completely.
Sandwich Cookie Filling Ingredients
- 6 ounces / 1 cup (170g) vegan white chocolate
- 6 ounces / 1 cup (170g) vegan dark or semi-sweet chocolate
- 4 tablespoons (60ml) non-dairy milk
- ½ tablespoon freeze dried strawberry powder
Sandwich Cookie Filling Directions
Make the cookie sandwiches up to 2 weeks ahead of time, store in a tupperware, and freeze them. On the day you want to serve them, remove them from the freezer 2 hours before you're ready to eat them.
Melt 6 ounces / 1 cup (170g) vegan chocolate chips mixed with 2 tablespoons (30ml) of non-dairy milk in the microwave, covered, for 30 seconds. Stir it, and if it isn’t completely smooth, try putting it back in for 15 seconds.
Spread the chocolate ganache thickly across the surface of one of the 4 remaining bottom cookies.
Gently set a spade or club cookie on top and leave it alone for a few hours to set.
Repeat with the remaining 3 clubs and spades cookies.
Melt 6 ounces / 1 cup (170g) vegan white chocolate mixed with 2 tablespoons (30ml) of non-dairy milk in the microwave, covered, for 30 seconds. Stir it, and if it isn’t completely smooth, try putting it back in for 15 seconds.
Add ½ tablespoon freeze dried strawberry powder to the vegan white chocolate and mix it in completely until the color is a uniform pink. If you want a brighter pink color, you can add pink vegan food coloring.
Spread the strawberry white chocolate thickly across the surface of one of the bottom cookies.
Gently set the diamond or heart cookie on top and leave it alone for a few hours to set.
Repeat with the remaining 3 heart and diamond cookies.
Store the decorated cookies in a square or rectangle tupperware with a tight fitting lid to keep them from drying out.
I took these to an Alice in Wonderland themed birthday picnic and they were loved, but I was told that they were rather large for one person, so I recommend sharing one with a friend (or a white rabbit, if you see one).
Here’s a video of when I made these alice in wonderland cookies.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.
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