Cinnamon Roll Sugar Cookies
Servings 18
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.