These delicious vegan cinnamon cookies are crunchy, full of cinnamon (obviously) and just melt in the mouth delicious! Perfect addition to your biscuit tin and simply exquisite with a nice cup of tea!
I don't know about you but I'm partial to a good cookie (or biscuit if you prefer)!
I also adore anything with cinnamon which is by far my favourite spice when it comes to baking.
These crunchy cinnamon cookies combine the love for both and as they're quick and easy to make, they're perfect for when we fancy something sweet.
Easy and versatile vegan cookies
These delicious cinnamon biccies are extremely versatile and we enjoy them all year round although you can of course customise them depending on the occasion!
Use Christmas themed cookie cutters like Christmas trees, stars, snowflakes or snowmen during festive season. Decorate them with simple icing I use in my Gingerbread Biscuits recipe.
Go for heart shaped cutter to make Valentine's Day cookies and even go one step further by covering them in chocolate, yum!
Having said all that I must make a disclaimer that they really taste delicious just as they are and without any toppings whatsoever. In fact, I always leave half of the biscuits completely uniced as they're my kids' favourite.
Egg-free, vegan, crunchy cinnamon cookies
These yummy cinnamon cookies are vegan and therefore both egg and dairy free which makes them suitable for those with allergies.
They're very much on the crunchy/crispy side but with very delicate, melt in the mouth crumb!
Helpful tips
- Don't skip chilling the dough, it will be much easier to handle.
- Feel free to adjust the amount of cinnamon to your liking. Suggested 1 tablespoon gives subtle note of cinnamon to the cookies which isn't overpowering.
- Addition of cornflour makes these cookies nice and crumbly and also prevents them from spreading as they bake.
- If you're making chocolate topping make sure to put chocolate chips/buttons and butter in the bowl and melt at the same time. If you add butter later as your chocolate has already started melting, the mixture will split.
Storing cinnamon cookies
They will keep in the airtight container for about a week!
Can I freeze cinnamon cookies?
These cookies are freezer friendly for up to 2 months.
Make sure you freeze them once completely cooled and that you do it in the single layer to prevent them from sticking.
To defrost, take them out onto kitchen counter and let thaw naturally.
You can also freeze unbaked cookie dough ensuring it is really well wrapped to prevent freezer burn. Defrost overnight in the fridge or for couple of hours out on the kitchen counter and use as per recipe below.
How to make cinnamon cookies?
These are really easy to make especially if you're using food processor.
However, don't worry if you don't have one as you can as easily make them in a large bowl using your hands.
One - To make your cookie dough, simply pop all your ingredients into the food processor and pulse gently until you get crumbs or sand like consistency to your dough.
Two - Keep pulsing and it will slowly start coming together into a ball of nice and pliable dough.
Three - Alternatively, put all the ingredients in a large bowl and gently mix and knead them using your hands until you get smooth, pliable dough.
Four - At this point simply turn dough out onto the kitchen counter and divide it into two equal parts which you will then form into round discs.
Five - Wrap your dough discs in the wrapping of your choice and pop into the fridge for 30 minutes to chill.
Six - Once your cookie dough had its time in the fridge, prepare kitchen counter by dusting it gently with some flour and preheat the oven to 180C/350F/Gas Mark 4.
Seven - Take one of your dough discs out of the fridge and roll it out gently (approx. 3-4mm thick). Keep another one in the fridge until you're ready for it.
Eight - Cut out shapes using cutter of your liking and place on prepared, lined baking tray.
Nine - Re-roll remaining dough and repeat the process until all used up.
Ten - Bake cinnamon cookies in the preheated oven for 12-15 minutes until they start to crisp up around the edges. They will still be slightly soft but will harden as they cool.
Eleven - Take them out of the oven and leave on the baking tray for couple of minutes to harden a bit and then transfer them onto the cooling rack to cool completely.
Optional chocolate topping
If you'd like to cover your cookies in chocolate, simply melt good quality dark vegan chocolate with addition of vegan butter.
I like using water bath/double boiler method by placing heatproof bowl with chocolate and butter over the pan with gently simmering water (make sure that the bottom of the bowl doesn't touch the water).
Using this method will ensure that your chocolate melts gently and doesn't burn.
My chocolate came out almost like glossy ganache, more spreadable than dippable. I used a palette knife to smooth it onto the biscuits which worked well.
Have you tried my Cinnamon Cookies?
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More cookie/biscuit recipes you might like
Chocolate Fork Biscuits (Vegan)
Dark Chocolate Cranberry Chestnut Cookies
Crunchy Pumpkin Cookies
Easter Biscuits (Egg-Free, Dairy-Free, Vegan)
No-Bake Chocolate Oatmeal Cookies
Homemade Fig Rolls (Vegan)
Cinnamon Cookies (Vegan)
Equipment
Ingredients
- 230 g plain (all-purpose) flour
- 90 g icing or fine caster sugar
- 180 g vegan block butter (cold) Stork or Flora Plant Butter are both great
- 40 g cornflour
- 1 tablespoon ground cinnamon
- pinch of salt
Melted chocolate for topping
- 50-100 g vegan dark chocolate chips or buttons see notes
- 1-2 tablespoon vegan block butter see notes
Instructions
- To make your cookie dough, simply pop all your ingredients into the food processor and pulse gently until you get crumbs/sand like consistency to your dough.
- Keep pulsing and it will slowly start coming together into a ball of nice and pliable dough.
- Alternatively, put all the ingredients in a large bowl and gently mix and knead them using your hands until you get smooth, pliable dough.
- At this point simply turn it out onto the kitchen counter and divide it into two equal parts which you will then form into round discs.
- Wrap your dough discs in the wrapping of your choice and pop into the fridge for 30 minutes to chill.
- Once your cookie dough had its time in the fridge, prepare your kitchen counter by dusting it gently with some flour and preheat the oven to 180C/350F/Gas Mark 4.
- Take one of your dough discs out of the fridge and roll it out gently (approx. 3-4mm thick). Keep another one in the fridge until you’re ready for it.
- Cut out shapes using cutter of your liking and place on prepared, lined baking tray.
- Re-roll remaining dough and repeat the process until all used up.
- Bake cinnamon cookies in the preheated oven for 12-15 minutes until they start to crisp up around the edges. They will still be slightly soft but will harden as they cool.
- Take them out of the oven and leave on the baking tray for couple of minutes to harden a bit and then transfer them onto the cooling rack to cool completely.
Optional Chocolate Topping
- Put chocolate and butter in a heatproof bowl and place it over the pan with gently simmering water (make sure the bottom of the bowl doesn't come to contact with water).
- Melt both stirring gently until you get smooth and glossy, almost chocolate ganache like topping.
- Gently spread the chocolate on your biscuits using palette knife and put on the rack for the chocolate to set.
Notes
- Nutritional information is approximate, per biscuit (without icing or chocolate) and should be treated as a rough guideline only.
- The amount of biscuits will depend on the cutter you use.
- If you'd like to use chocolate topping only on half of your biscuits then use 50g of chocolate and 1 tablespoon of butter. For the entire batch double the quantities.
- Chocolate topping as per this recipe has more of a spreadable, ganache like consistency hence suggested use of palette knife to spread it on the biscuits.
- Feel free to leave cookies plain or use simple icing instead of chocolate as the one in my Gingerbread Biscuits recipe.
- Store your cookies in the airtight container for up to 1 week.
- Freezer friendly for up to 2 months.
Nutrition
Catherine says
This is a brilliant cookie recipe! Every time I have made this recipe it has come out absolutely perfect. The cinnamon flavour is a total winner, although I have just made them substituting the cinnamon for pumpkin pie spice, and it is delicious. I have also done half vegan butter, half coconut oil (I ran out of vegan butter) and it worked well too. My non-vegan family have asked for the recipe when I took a plate for tea. Thanks so much for this great recipe! It's my foolproof go-to now.
joskitchenlarder says
So great to hear Catherine, thank you so much! 🙂