Cinnamon rolls + cookies.
While these cookies are cuties, they don’t taste exactly like cinnamon rolls. That would’ve involved some yeast, and multiple rises, and lots of fuss. They taste more along the lines of snicker doodles, but they’re still so, so good. The glaze adds a little bit of sweet crunch, and you can still pull them apart from the outside just like the breakfast treats.
The dough, like most sugar cookie dough, is a little finicky. So it doesn’t crack or stick to the counter, it’s best to work with it while it’s really, really, cold.
Vegan Cinnamon Roll Cookies
3/4 cup powdered sugar
1/2 cup vegetable shortening
3 tbsp non-dairy milk
1/2 tsp vanilla extract
1/2 tsp butter extract
1 and 3/4 cups flour
1 tbsp cornstarch
1/2 tsp baking soda
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup + 2 tbsp powdered sugar
2 – 3 tsp non-dairy milk
1. In a medium bowl, mix together shortening, non-dairy milk, vanilla, and butter extracts. Stir in powdered sugar. Add in flour, cornstarch, and baking soda and stir until combined and a ball forms. Cover the dough in plastic wrap and place in the refrigerator for at least an hour.
2. Sprinkle flour on a clean surface. Remove the dough from the fridge and roll out into a rectangle about half an inch thick.
3. Combine the cinnamon-sugar ingredients in a small bowl and sprinkle over the rectangular dough. Tightly roll up the dough and wrap with plastic wrap. Place back in the fridge for an hour.
4. Preheat oven to 180°C (350°F).
5. When dough is cold, take the roll out of the fridge. Using a sharp knife, cut every half inch to make the cookies. Place on a greased cookie sheet and bake for 8 – 10 minutes.
6. When cookies have cooled, mix together powdered sugar and 2 tsp of non-dairy milk. Add one more tsp if you prefer a thinner glaze, or keep as is for thicker. Using a fork or spoon, drizzle the glaze over the cookies. Once the glaze sets, you’re finished!