Vegan cinnamon cookies
Crunchy, eggless cinnamon biscuits with icing on top.
Ingredients
- 60 g Soft brown sugar (¼ cup)
- 100 g Vegan margarine (¼ cup + 2 tablespoons)
- 1 Teaspoon Vanilla extract
- 150 g Plain flour (1 cup + 2 tablespoons)
- 2 Teaspoons Ground cinnamon (use 1 teaspoon for a milder flavour)
For the icing (optional):
- 200 g Icing sugar (~1 + ½ cups)
- 3 Tablespoons Cold water
Instructions
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In a large bowl, mix together the sugar and margarine until smooth. Add in the vanilla and mix again.
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In a separate bowl, mix the flour and cinnamon together. Then add it to the bowl with the margarine mixture.
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Mix with a spoon until it starts to stick together, then use your hands to press it into a dough. Cover the dough and place it in the fridge for 30 minutes.
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In the meantime, preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line a baking sheet with baking paper or make sure you have a non-stick cookie sheet.
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Once the dough has chilled, lightly knead it in your hands to soften it enough to roll. Add more flour to the dough if it sticks to your hands too much.
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Lightly flour your surface and rolling pin then roll the dough out to around ¼ of an inch thick.
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Use a 2.5-inch cookie cutter* to cut out the shapes, re-rolling the scraps of dough until it's all used up.
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Transfer the shapes to your baking tray and bake for 15 minutes. Let them cool on the tray.
For the icing:
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Mix the icing sugar and water together until smooth. Pipe or spoon it onto your cookies and leave them to set for around 30 minutes before enjoying.
Recipe Notes
- *Baking time will vary if using a different sized cutter.
- If the dough is too sticky, add a little more flour. If it's too dry, add a splash of plant-based milk.
- Store in an airtight container at room temperature for 1 week.