Ingredients
Equipment
Method
- Whisk together flour, salt, and ground cinnamon. Set aside.1 cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- Whisk together granulated sugar and ground cinnamon for topping. Set aside.1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
- In the bowl of your stand mixer using the paddle attachment, cream together butter, granulated sugar, light brown sugar, and pure vanilla extract just until combined. Avoid overmixing at this step.½ cup vegan butter*, 2 tablespoon granulated sugar, 2 tablespoon light brown sugar, ½ teaspoon pure vanilla extract
- With your mixer on low speed, slowly add the flour mixture until just combined. The dough should be crumbly. Use your hand to gently knead the dough until it can be molded into a log or dough ball.
- Place the dough ball in the middle of your parchment paper and wrap in parchment paper, ensuring the dough is completely covered. Refrigerate for 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Remove from refrigerator and use a lightly-floured rolling pin to roll dough into a sheet ¼-inch thick. If you created a log shape, you can skip this step. See notes for steps to take if the dough is too stiff when removed from the refrigerator.
- Use your cookie cutters to stamp out cookie shapes, or use your knife to slice cylinders ¼-inch thick. Take pieces and press them into the cinnamon sugar topping mixture and lightly coat all sides.
- Transfer your parchment paper to your baking sheet and place cookies on parchment paper. Sprinkle with additional cinnamon sugar, if desired.
- Bake for 11 minutes, or until the edges of the cookies turn a light brown. They will continue baking for a few minutes after you remove from the oven.
- While cooling, sprinkle with additional cinnamon sugar topping, if desired. Transfer to a cooling rack after 10 minutes to continue cooling. Serve immediately or store in an airtight container for up to one week.
Nutrition
Video
Notes
*If using salted butter, keep this recipe as-is, or reduce to a pinch of salt. Typically, I recommend unsalted for baking, but unsalted is less readily available in my area. This recipe was developed using salted butter. If using unsalted butter, add ¼ to ½ teaspoon salt to the dry mixture.
If the dough is too stiff to roll when you remove from the refrigerator, allow it to warm for a few minutes (manipulate in your hands, if needed) until it can be molded. If the dough becomes TOO sticky, place it back in the refrigerator for a few minutes.
This recipe makes 12-16 cookies, depending upon the size of your slices or cookie cutouts.
Serving size is 2 cookies per person.