Vegan Cinnamon Roll Sugar Cookies

Source: Sarah Bakes Gluten Free

Yield: approximately 3 dozen small cookies

Rating: 4 of 5 - good

Ingredients

Cookies:

• 2 1/3 c. flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 ½ c. powdered sugar
• 1/3 c. coconut oil, soft (or vegetable shortening)
• 1/3 c. non-sweetened soy milk
• 2 tsp. vanilla

Filling:

• 2 tsp. coconut oil or vegan butter, melted
• 1/3 c. brown sugar
• 1 tsp. ground cinnamon

Icing:

• 1 ½ c. powdered sugar
• 2 Tbsp. soy milk (plain or vanilla)
• ¼ t. vanilla (optional)

Directions

1. Mix together flour, baking powder, and salt.
2. In a separate bowl, beat together sugar, oil/shortening, milk, and vanilla.
3. Add flour mixture to the wet mixture and mix until combined. (You can add up to another tablespoon of milk if the dough is too thick.)
4. Form dough into a ball and crudely flatten (so it will cool faster). Place in refrigerator for 15 minutes.
5. Mix the filling while you wait.
6. Place the dough between two pieces of parchment paper or plastic wrap. Roll into a 16" x 18" rectangle. (You will end up with a log that's 16" long, so will be rolling along the "long" axis.)
7. Spread the filling (with the back of a spoon or spatula) over the flat dough, edge to edge, but leaving the top ½" uncoated (this will be the "closing" end of the roll).
8. Starting opposite the uncoated edge, roll up the dough into a jelly-roll-like roll.
9. Refrigerate the roll for up to 2 hours. The cooler it is, the firmer it is, and the easier it will be to slice.
10. Slice into ¼ slices and place onto prepared baking sheets.
11. Bake for 7-8 minutes.
12. Cool completely.
13. Mixing icing and pipe it (with a small round tip) over the cookies in a back-and-forth or cross-hatch pattern.
14. Let set for several hours and then store in an airtight container.

Nutrition Estimate

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Notes

• Givens Ln 2017: 1st year tried. 2 recipes.