Cinnamon swirl cookies – crisp, delicious vegan biscuits with an eye-catching cinnamon swirl, like cinnamon rolls in cookie form!

I thought about posting something healthy as my first post for 2019; but it's cold outside, and I'm tired, and I just want to eat biscuits. So cinnamon swirl cookies it is!

These crunchy little vegan biscuits may look impressive and complicated to make with their pretty cinnamon swirl; but actually they are incredibly simple to do and don't take too long to whip up.

I find that the dough is best made with vegetable shortening, also known as white vegetable fat, but it does also work with coconut oil if you prefer to avoid palm oil entirely (the ones pictured are made using coconut oil). (I use Trex who claim to use only sustainably sourced palm oil).

Once baked, the biscuits will keep well in an airtight container for up to a couple of weeks, though they are so moreish that chances of them actually lasting that long are pretty slim.

How To Make Cinnamon Swirl Cookies:

Start by mixing flour, sugar and salt together in a bowl. Add the cold vegetable shortening or softened coconut oil and rub it in using your fingertips until it is mostly combined but there are still a few small lumps of fat.

Gradually stir in a little bit of cold water until it comes together into a dough.

Roll the dough out on a lightly floured surface to a rectangle about 40 x 26 cm / 16 x 10.5 in (there's no need to be too strict however). The dough should be rolled out straight away - don't refrigerate it first or it will be difficult to work with and likely to crack.

Spread some room temperature softened vegan butter/dairy free margarine over the dough, going right up to the edges (I find it easiest to do this by hand), then sprinkle with sugar and cinnamon. Press the sugar into the butter gently.

Roll the dough up tightly from one of the long edges. If it cracks at all just pinch it back together with your fingers. Use a dab of water to seal the edge of the roll.

Use a sharp knife to slice the roll into 5 mm / ¼ inch slices. Gently press them back into a circular shape using your fingers if the rounds are distorted at all.

Place the slices well spaced apart on two baking trays lined with baking parchment then pop the trays in the freezer for 20 minutes while you preheat the oven.

Bake the biscuits for 10-15 minutes until golden then transfer to a wire rack to cool completely. They will crisp up as they cool.

Store in an airtight container for up to two weeks.

Can I Freeze The Cookies?:

The cookie dough should be used straight away as it is difficult to work with when it is cold; but the assembled unbaked cookies can be frozen for up to a couple of months and baked straight from the freezer as required.

To freeze them, spread them out on a tray in a single layer until frozen, then transfer to a suitable container.

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4 from 2 votes

Cinnamon Swirl Cookies (Vegan)

Cinnamon swirl cookies – crisp, delicious vegan biscuits with an eye-catching cinnamon swirl, like cinnamon rolls in cookie form!

Course Dessert, Snack

Cuisine American, baking, British, vegan

Keyword cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Chilling time 20 minutes minutes

Total Time 42 minutes minutes

Servings 30 cookies

Author Domestic Gothess

Ingredients

Dough:

• 275 g (2 ¼ cups) plain (all-purpose) flour
• 110 g (½ cup) caster sugar
• 110 g (4oz) vegetable shortening/white vegetable fat (or softened (not melted) coconut oil)
• ¼ teaspoon salt
• 2-4 tablespoon cold water

Filling:

• 2 tablespoon softened room temperature vegan butter/dairy free margarine
• 3 tablespoon caster sugar
• 2 teaspoon ground cinnamon

Instructions

• Start by mixing the flour, sugar and salt together in a bowl. Add the cold vegetable shortening or softened coconut oil and rub it in using your fingertips until it is mostly combined but there are still a few small lumps of fat.
• Gradually stir in a little bit of cold water until it comes together into a dough.
• Roll the dough out on a lightly floured surface to a rectangle about 40 x 26 cm / 16 x 10.5 in (there's no need to be too strict however). The dough should be rolled out straight away - don't refrigerate it first or it will be difficult to work with and likely to crack.
• Spread the room temperature softened vegan butter/dairy free margarine over the dough, going right up to the edges. I find it easiest to do this by hand.
  
• Mix together the caster sugar and cinnamon then sprinkle it evenly all over the butter. Press it into the butter gently.
  
• Roll the dough up tightly from one of the long edges. If it cracks at all just pinch it back together with your fingers. Use a dab of water to seal the edge of the roll.
• Use a sharp knife to slice the roll into 5 mm / ¼ inch slices. Gently press them back into a circular shape using your fingers if the rounds are distorted at all.
• Line two baking sheets with baking parchment and place the slices on them well spaced apart.
  
• Pop the trays in the freezer for 20 minutes while you preheat the oven to 190C/375F/gas mark 5.
• Bake the biscuits for 10-15 minutes until golden then carefully transfer them to a wire rack to cool completely. They will crisp up as they cool.
• Once cool, store in an airtight container for up to two weeks.

Notes

The cookie dough should be used straight away as it is difficult to work with when it is cold; but the assembled unbaked cookies can be frozen for up to a couple of months and baked straight from the freezer as required.

To freeze them, spread them out on a tray in a single layer until frozen, then transfer to a suitable container.