Description
These Vegan Cinnamon Snowflake Cookies are a delightful dairy-free treat perfect for festive occasions or cozy snack times. Made with soft light brown sugar and a hint of warm cinnamon, these crisp and buttery cookies are easy to prepare and are beautifully dusted with icing sugar and cinnamon for a snowy effect.
Ingredients
Scale
Dry Ingredients
- 300 g / 10.5 oz plain flour or white spelt flour
- 1 tsp ground cinnamon
- Icing sugar + extra cinnamon, for dusting
Wet Ingredients
- 200 g / 7 oz dairy-free butter (Vitalite recommended)
- 1 tsp vanilla paste
- 100 g / 3.5 oz soft light brown sugar
Instructions
- Cream the butter, vanilla and sugar: In a large mixing bowl, beat together the dairy-free butter, vanilla paste, and soft light brown sugar until the mixture is smooth and creamy.
- Combine dry ingredients: Add the plain flour and ground cinnamon to the creamed mixture. Stir well until a consistent dough forms.
- Chill the dough: Wrap the dough tightly in cling film and refrigerate for at least 30 minutes. This helps the dough firm up for easier rolling and cutting.
- Preheat oven and prepare baking tray: Set your oven to 160°C (140°C fan) and line a baking tray with parchment paper to prevent sticking.
- Roll and cut dough: Once chilled, lightly flour a surface and roll the dough out to about ½ cm thickness. Use a snowflake-shaped cookie cutter to cut out the cookies and place them spaced evenly on the prepared baking sheet.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown. Turn the baking tray halfway through baking to ensure even cooking.
- Cool and dust: Allow the cookies to cool on the tray for at least 10 minutes. Once cooled, dust them generously with icing sugar and a pinch of cinnamon for a festive snowy finish.
Notes
- Make sure the butter is soft but not melted for best creaming results.
- Chilling the dough is essential to prevent spreading while baking.
- Use parchment paper or a silicone baking mat to ensure easy cookie removal.
- You can substitute white spelt flour with all-purpose plain flour if preferred.
- Store cookies in an airtight container to keep them fresh for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
