Cinnamon Roll Sugar Cookies (Gluten-Free and Vegan)
Prep time
Cook time
Total time
Sarah H. of Sarah Bakes Gluten Free gets so many kudos for this fabulous recipe. The title alone put it on our must trial list, but the recipe itself is what makes this a grand prize winner. Not only was every last little cookie devoured in 24 hours (even by sweets lovers who could eat both gluten and eggs!), but the process for making these is just so perfect. Sarah's instructions are seamless, and allowed us to flow perfectly in the kitchen for relatively elaborate cookies in what seemed like no time at all.
Author: Sarah H.
Serves: 34 to 36 cookies
Ingredients
Sugar Cookies:
- 2-1/3 cups Sarah's homemade gluten free flour blend (see note below)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1-1/2 cups organic powdered sugar
- ⅓ cup coconut oil, soft
- ⅓ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage, room temperature
- 2 teaspoons vanilla extract
Brown Sugar Filling:
- 2 teaspoons coconut oil, melted
- ⅓ cup organic brown sugar
- 1 teaspoon ground cinnamon
Vanilla Glaze:
- 1-1/2 cups organic powdered sugar
- 2 tablespoons So Delicious Dairy Free French Vanilla Coconut Milk Creamer
Instructions
- In a medium bowl, sift together the flour blend, baking powder and salt.
- In the bowl of a stand mixer (we used a hand mixer), beat together the powdered sugar, coconut oil, coconut milk beverage and vanilla until creamy. Add the flour mixture and continue to mix until combined, 1-2 minutes (add an additional tablespoon of coconut milk if the dough appears too dry).
- Form dough into a patty and wrap in plastic wrap. Let rest in refrigerator for 10-15 minutes.
- For the filling, mix together the brown sugar and cinnamon. Set aside.
- On the counter, lay out a large piece of plastic wrap. Place the cookie dough in the center and top with another piece of plastic wrap. Roll the dough into a 16x18-inch rectangle.
- Remove the top layer of plastic wrap. Spread melted coconut oil over the dough and sprinkle with brown sugar filling. Starting with 16-inch edge, carefully roll up the dough into a log. Slice in half and wrap each log in plastic wrap. Refrigerate for 15 to 20 minutes or until firm.
- Preheat your oven to 350ºF. Line baking sheets with parchment paper (or silicone baking mats).
- Using a sharp knife, slice dough into ¼-inch thick slices. Place cookies on prepared baking sheets. Bake for 7 to 9 minutes. Remove cookies from oven and place on a cooling rack to cool completely.
- For the vanilla glaze, mix together the powdered sugar and coffee creamer (add more creamer if needed). Place in piping bag with small, round tip and pipe onto cookies.
- Once the icing is set, store cookies in an airtight container.
Notes
*For this recipe, Sara uses her lighter flour blend by replacing the sorghum flour with white rice flour. Rather than making a whole batch, we scaled it down and use 1 cup brown rice flour (superfine if possible) + ½ cup sweet white sorghum flour + ½ cup potato starch + 3 tablespoons tapioca starch + 2 tablespoons cornstarch + 1-1/4 teaspoons xanthan gum.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/winning-dairy-free-recipes-3-course-contest