Description
Delight in these charming Vegan Cinnamon Snowflake Cookies that perfectly blend warm cinnamon spice with a tender, buttery texture. Made with dairy-free butter and a touch of vanilla, these festive cookies are light, crisp at the edges, and dusted with a sweet cinnamon-icing sugar mix. Ideal for holiday celebrations or a cozy treat any time of the year.
Ingredients
Scale
Cookie Dough
- 200 g / 7 oz dairy-free butter (such as Vitalite)
- 1 tsp vanilla paste
- 100 g / 3.5 oz soft light brown sugar
- 300 g / 10.5 oz plain flour or white spelt flour
- 1 tsp ground cinnamon
Finishing
- Icing sugar, for dusting
- Extra ground cinnamon, for dusting
Instructions
- Cream the butter, vanilla, and sugar: In a large bowl, beat together the dairy-free butter, vanilla paste, and soft light brown sugar until smooth and creamy to ensure a well-mixed base for your cookies.
- Mix in flour and cinnamon: Gradually stir in the plain flour and ground cinnamon, combining everything thoroughly to form a smooth dough without overworking it.
- Chill the dough: Wrap the dough tightly in cling film and refrigerate for at least 30 minutes to let it firm up, which will make it easier to roll out and cut.
- Preheat the oven and prepare the baking sheet: Set your oven to 160°C (140°C fan) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Roll out and cut the cookies: Once chilled, roll the dough out to about ½ cm thickness on a lightly floured surface. Use a snowflake-shaped cookie cutter to cut out shapes and place them spaced evenly on the prepared baking tray.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, turning the tray halfway through to promote even baking until the edges turn golden brown.
- Cool and dust: Allow cookies to cool on the tray for at least 10 minutes to set properly, then dust them generously with icing sugar mixed with a pinch of extra cinnamon for a festive touch.
Notes
- Make sure the dough is well chilled before rolling to prevent sticking and maintain the cookie shape.
- You can substitute plain flour with white spelt flour for a nuttier flavor and lighter texture.
- If you don’t have vanilla paste, vanilla extract can be used as an alternative.
- For crispier cookies, roll the dough thinner, and for chewier cookies, keep it slightly thicker.
- Store cookies in an airtight container to maintain freshness for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
