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Chocolate covered cinnamon cookies in a basket.
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5 from 2 votes

Cinnamon Cookies (Vegan)

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 just exquisite with a nice cup of tea!
Course Biscuits, Cookies
Cuisine American, British, International
Keyword cinnamon biscuits, cinnamon cookies, vegan cookies
Prep Time 15 minutes
Cook Time 15 minutes
Dough Chilling 30 minutes
Total Time 1 hour
Servings 50 cookies
Calories 53kcal
Author Jo Allison


  • 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


  • 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.


  • 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. 
Recipe adapted from Easy Baking by Linda Collister


Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 24mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg