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Vegan cinnamon swirl cookies arranged on a grey background with a bite taken out of one.

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
Cook Time 12 minutes
Chilling time 20 minutes
Total Time 42 minutes
Servings 30 cookies
Author Domestic Gothess



  • 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 tsp salt
  • 2-4 Tbsp cold water


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


  • 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.


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.