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    Vegan Ginger Molasses Cookie Sandwiches


    • 1 cup (213g) Dairy-free Butter
    • 3/4 cup (152g) White Fine Sugar
    • 1 cup (367g) Fancy Molasses
    • 1 tsp Vanilla Extract
    • 2 tbsp Baking Soda
    • 1 tbsp Ground Cinnamon
    • 1/2 tbsp Ground Ginger
    • 1/2 tsp Ground Cloves
    • 1/4 tsp Ground Nutmeg
    • 3 1/4 cup (444g) All-Purpose Flour
    • 3/4 cup (152g) White Fine Sugar, coating



    • 1 cup (213g) Dairy-free Butter
    • 1/2 tsp Ground Cinnamon
    • 4 cups (643g) Icing Sugar
    • 1-1 1/2 tbsp Milk or Milk Alternative


    1. Preheat oven to 350°F.
    2. In a mixer with paddle attachment, cream butter and sugar together.
    3. Add molasses and vanilla and blend until mixed.
    4. In another bowl mix together baking soda, spices and flour.
    5. Gradually add dry ingredients to wet ingredients until completely mixed, making sure to scrape the bowl and fully incorporate the wet with the dry. This is important to prevent pockets of wet ingredients burning during baking.
    6. Using a small cookie scoop, scoop dough and roll into sugar. Place cookies on a parchment lined cookie sheet allowing 2" between each cookie.
    7. Bake cookies for 13-15 mins. Cookies will be soft so let stand to cool before transferring to a container.



    1. In a mixer with whisk attachment, cream butter.
    2. Add cinnamon and continue to mix.
    3. Gradually add icing sugar and use plant milk to soften the icing. You may need to add a little more to soften if required.
    4. Fill icing into a piping bag fitted with a 1A tip. Pipe approximately 2 tbsp of icing on the centre of the cookie and use another cookie to flatten the icing as a sandwich.


    NOTE: Store in the fridge in an airtight container for up to 1 week or in the freezer for up to 3 months.


    PREP TIME: 30 Minutes
    BAKE TIME: 13-15 Minutes
    TOTAL TIME: 45 Minutes
    YIELD: 12 Sandwich Cookies