Introducing Cinnamon Roll Sugar Cookies—soft, chewy treats with a delightful crispy edge, bursting with warm cinnamon flavor, and ready in just about 30 minutes!
Why You’ll Love This Recipe:
- Cinnamon Roll Sugar Cookies strike the perfect balance between cinnamon rolls and cookies, offering the best of both worlds!
- These cookies boast a soft, chewy texture with irresistible crispy edges, delivering a delightful cinnamon-infused experience.
- Packed with the comforting warmth of cinnamon, these cookies are a cozy treat for any time of day.
- Quick and easy to make, they offer all the deliciousness of cinnamon rolls without the hassle.
- This recipe is entirely vegan, dairy-free, and plant-based, catering to various dietary preferences.
- In just about 30 minutes, you can indulge in these delectable cookies!
Tips And Tricks:
- Opt for high-quality ingredients to enhance the flavor of your cookies. Choose good vegan or regular butter, brown sugar, and vanilla extract for the best results.
- Ensure accurate measurement of flour by spooning it into the measuring cup and leveling it off. This prevents the cookies from becoming too firm or cracked.
- Chill the dough before slicing to prevent excessive spreading during baking.
- Aim to slightly underbake the cookies as they will continue to cook as they cool, resulting in a warm, soft, and gooey texture.
Frequently Asked Questions:
- Can I use gluten-free flour instead of all-purpose flour? While this recipe hasn’t been tested with gluten-free flour yet, feel free to experiment and share your results!
- Can I add icing on top? Absolutely! If you prefer a sweeter touch, you can drizzle powdered sugar icing over the cookies.
- How long will these cookies last? When stored properly, these cookies can last for about 4-5 days.
Cinnamon Roll Sugar Cookies
Ingredients
- 1/2 cup organic cane sugar
- 1/4 cup packed organic brown sugar
- 1/2 cup vegan or dairy butter
- 2 tsp vanilla extract
- 1/4 cup almond milk
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp cinnamon
Instructions
- Cream together vegan butter, cane sugar, and brown sugar until smooth and creamy using an electric mixer.
- Add vanilla extract and almond milk, then mix again.
- Gradually add all-purpose flour, baking powder, and sea salt until a cookie dough forms.
- Roll the dough into a large ball, then divide it in half. Set one piece aside.
- Mix cinnamon into one half of the dough until well combined.
- Roll out both dough halves into rectangles, about 1/4″ thick, between parchment paper.
- Layer the cinnamon dough on top of the plain dough, then tightly roll them into a log.
- Wrap the log in parchment paper and freeze for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice the dough into 1/2″ cookies and place them on the prepared baking sheet.
- Bake for 15-17 minutes until the edges are slightly golden brown.
- Allow the cookies to cool slightly before transferring them to a cooling rack. Store in an airtight container and enjoy for up to 5 days.
Notes
- Use high-quality ingredients for the best flavor.
- Measure flour accurately to avoid texture issues.
- Chill the dough before cutting cookies.
- Aim to slightly underbake for a softer texture.