Cinnamon Roll Sugar Cookies (Gluten-Free and Vegan

• Vegan
• Gluten free

• Refrigerated

  • 1/3 cup Dairy-free milk alternative

• Baking & Spices

  • 1 tsp Baking powder
  • 1/3 cup Brown sugar, organic
  • 1 tsp Cinnamon, ground
  • 3 cups Powdered sugar, organic
  • 1/2 tsp Salt
  • 2 1/3 cups Sarah's homemade gluten free flour blend
  • 2 tbsp Vanilla creamer, dairy-free
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil, soft
  • 2 tsp Coconut oil

Found on godairyfree.org

Ingredients

• 2⅓ cups Sarahs 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
• 2 teaspoons coconut oil, melted
• ⅓ cup organic brown sugar
• 1 teaspoon ground cinnamon
• 1½ cups organic powdered sugar
• 2 tablespoons dairy-free vanilla creamer (such as So Delicious Dairy Free French Vanilla Coconut Milk Creamer)

Directions

• 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.