Cinnamon Roll Sugar Cookies (Gluten-Free and Vegan)
Prep time
Cook time
Total time
Author: Sarah H. of Sarah Bakes Gluten Free
Serves: 34 to 36 cookies
Ingredients
Sugar Cookies:
- 2⅓ cups Sarah's homemade gluten free flour blend (see Flour Blend note below)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups organic powdered sugar
- ⅓ cup coconut oil, soft
- ⅓ cup room temperature dairy-free milk alternative (such as So Delicious Dairy Free Unsweetened Coconut Milk Beverage), plus additional if needed
- 2 teaspoons vanilla extract
Brown Sugar Filling:
- 2 teaspoons coconut oil, melted
- ⅓ cup organic brown sugar
- 1 teaspoon ground cinnamon
Vanilla Glaze:
- 1½ cups organic powdered sugar
- 2 tablespoons dairy-free vanilla creamer (such as So Delicious Dairy Free French Vanilla Coconut Milk Creamer)
Instructions
- For the sugar cookies, sift the flour blend, baking powder and salt into a medium bowl.
- In the bowl of a stand mixer (we used a hand mixer), beat together the powdered sugar, coconut oil, milk alternative and vanilla until creamy. Add the flour mixture and continue to mix until combined, 1-2 minutes (add an additional tablespoon of milk alternative 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
Flour Blend: 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/recipes/gluten-free-cinnamon-roll-sugar-cookies