Cinnamon Roll Cookies (Vegan/Nut-Free) (Edit recipe)

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Cinnamon rolls in cookie form. What could be better? Much quicker and easier to make than homemade cinnamon rolls too, these delicious cinnamon-forward, chewy-soft cookies with cinnamon-kissed icing will become a new family favorite.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 28

Ingredients

0.75 cup Plant Based Butter, 1 1/2 sticks (regular, dairy butter can also be substituted)
3 tsp Ground Cinnamon, Divided use
0.5 cup Cane Sugar
0.333 cup Light Brown Sugar
0.333 cup Powdered Sugar
0.5 tsp Pure Vanilla Extract
3 Tbsp Water, Room temperature
1 tsp Apple Cider Vinegar
1.75 cups All Purpose Flour, Plus 2 tablespoons (total amount used is 1 3/4 cups plus 2 tablespoons)
1 tsp Baking Soda
0.5 tsp Salt

Icing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 large baking sheets with parchment paper.
Melt butter in small sauce pan over low heat; immediately remove from heat once mostly melted. Stir in 2 teaspoons cinnamon until completely combined. Allow butter mixture to cool to room temperature.
Add melted cinnamon – butter mixture to large bowl, followed by sugars and vanilla. Add water to small bowl; stir in vinegar then add to the same large bowl. Use electric mixer to beat on medium speed until combined and smooth.
To a medium mixing bowl, whisk to combine flour, remaining 1 teaspoon cinnamon, baking soda and salt.
Add dry mixture to large bowl with wet ingredients. Beat on medium-high speed to combine, scraping sides as needed.
Use 1 tablespoon cookie scoop to scoop dough, leveling off excess with butter knife, onto prepared cookie sheets, spaced at least 2-inches apart.
Bake for 10 minutes. Cool cookies 3-5 minutes before transferring to wire rack to continue cooling.
To make icing, add confectioners’ sugar and apple cider to small bowl. Use fork to whisk to combine.
Use small spoon to drizzle about 1-1 1/2 teaspoons icing over each cookie in a swirling pattern while cookies are still slightly warm. Before the icing sets, lightly sprinkle a dusting of cinnamon over icing.
Makes 28 cookies.

Notes

Once icing is fully set, store cookies in single layers, separated by parchment paper, in an airtight container at room temperature for up to 5 days.

Dairy-free. Egg-free. Nut-free. Vegan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	4 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	110 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.