Dairy-Free Cinnamon Cookies

Ingredients

• 50 g (¼ cup)sugar
• ¾ tsp (about 2 g)ground cinnamon
• 266 g (2⅛ cups)plain flour
• 1½ tsp (about 4 g)ground cinnamon
• ¾ tsp (about 4 g)bicarbonate of soda
• ½ tsp (about 3 g)salt
• 170 g (¾ cup)dairy-free buttery sticks
• 165 g (¾ cup, packed)brown sugar
• 50 g (¼ cup)sugar
• 1egg
• 1½ tsp (7.5 ml)vanilla extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F) and line baking sheets with baking parchment.

2. 2

   Mix cinnamon sugar

   Whisk 50 g (¼ cup) sugar with ¾ teaspoon cinnamon in a small bowl.

3. 3

   Combine dry ingredients

   In a medium bowl, whisk together the flour, 1½ teaspoons cinnamon, bicarbonate of soda and salt.

4. 4

   Cream the sugars

   Using a hand mixer or stand mixer, beat the dairy-free buttery sticks with the brown sugar and 50 g (¼ cup) sugar for about 2 minutes, until slightly fluffy and the sugar has dissolved.

5. 5

   Add egg and vanilla

   Beat the egg and vanilla into the butter mixture until combined.

6. 6

   Make the dough

   Add the flour mixture and stir until everything is combined.

7. 7

   Chill if needed

   The dough will be slightly sticky but should still be shapeable. If it is too sticky to roll loosely, refrigerate it for 30 minutes to 1 hour.

8. 8

   Shape and coat

   Scoop a level tablespoon of dough and roll it into a ball about 2.5 cm (1 inch) across. Roll it in the cinnamon sugar, then place it on a prepared baking sheet. Repeat with the rest of the dough, leaving about 5 cm (2 inches) between balls, as they spread in the oven.

9. 9

   Use remaining sugar

   If any cinnamon sugar remains, either roll some of the dough balls in it a second time or sprinkle it over the shaped cookies.

10. 10

    Bake until puffed

    Bake for 8 to 10 minutes, until the cookies are puffed and their tops are no longer shiny but are not fully set. They will sink as they cool after coming out of the oven. Avoid baking them for longer if you want a chewy centre.

What are cinnamon sugar cookies?

Cinnamon sugar cookies are a familiar American-style bake, with spice mixed into the dough and a sweet coating on the outside. This dairy-free version uses dairy-free buttery sticks in place of dairy butter.

Two measures of cinnamon give the dough a warm, steady flavour, while the outside coating adds a lightly crisp contrast. The recipe makes small cookies with soft centres when they are taken from the oven before fully setting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 66 calories, 1g protein, 10g carbs, 2g fat.

The supplied nutrition per serving is 66 kcal, with most of the carbohydrates coming from the flour and sugars; the dairy-free buttery sticks contribute most of the fat, and the egg provides some protein. Pair a couple of cookies with fresh fruit or a glass of milk for a more rounded snack.

The cinnamon sugar coating

Coating mix: combine the sugar and cinnamon thoroughly so each ball picks up both evenly.

Coating the dough: roll each ball before arranging it on the tray. If some mixture remains, the recipe allows for a second roll or a sprinkle over the shaped dough.

Choosing the dairy-free fat

Dairy-free buttery sticks: use the measured amount in stick or block form, rather than a soft spread from a tub, which may behave differently in the dough.

Creaming: beat the buttery sticks and sugars for about 2 minutes, until slightly fluffy and the sugar has dissolved. This helps the ingredients combine before the egg and flour go in.

Handling sticky dough

Dough feel: the mixture is expected to be a little sticky, but it should still hold together when rolled loosely. Avoid adding extra flour, which can make the cookies drier.

Chilling: if shaping is difficult, refrigerate the dough for 30 minutes to 1 hour as directed. This gives it time to firm up for rolling and coating.

How to judge doneness

Top cues: begin checking at 8 minutes. The cookies should look puffed and lose their shine, but the tops should not be completely set.

After baking: the cookies will deflate as they come out of the oven. They continue to firm as they cool, so leaving them in longer can cost them their chewy texture.

Spacing and timing

Tray spacing: leave about 5 cm (2 inches) between dough balls because they spread as they bake. Use more than one baking sheet if needed rather than crowding them.

Baking time: the method gives a range of 8 to 10 minutes. Check the appearance as well as the clock, since oven performance can vary.

Serving the cookies

These cookies can be served once they have cooled enough to handle, while their centres are still soft. They pair well with tea, coffee or a glass of milk, including a dairy-free alternative.

For a simple dessert plate, serve them alongside fresh fruit. Their cinnamon coating also makes them an easy addition to a mixed biscuit selection.

Recipe notes & tips

• Measure the flour carefully so the dough does not become too dry.
• Let the buttery sticks soften enough to cream smoothly with the sugars.
• Use a level tablespoon for each portion to keep the cookies a consistent size.
• Leave about 5 cm (2 inches) between dough balls to allow for spreading.
• Start checking the cookies at 8 minutes and use the surface cues to judge doneness.
• Let baked cookies settle briefly on the tray before moving them, as they are soft when hot.

Variations

• Extra cinnamon: add a little more cinnamon to the coating for a more pronounced spiced finish.
• Citrus note: add finely grated orange zest to the dough for a bright contrast.
• Chocolate pieces: stir dairy-free chocolate chips into the finished dough.
• Nutty addition: fold chopped pecans or walnuts into the dough before shaping.
• Smaller cookies: scoop smaller portions and begin checking them earlier, as they may bake faster.

Common mistakes to avoid

• Overbaking: take the cookies out while the tops are no longer shiny but still look slightly unset.
• Crowding the tray: leave about 5 cm (2 inches) between balls so spreading cookies have room.
• Adding flour too soon: chill the dough for 30 minutes to 1 hour if it is too sticky to roll.
• Skipping the coating: roll each ball in cinnamon sugar before baking for the intended finish.
• Moving them too soon: allow the cookies to settle after baking, since they deflate and remain delicate while hot.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in a low oven or microwave if you would like to soften them before serving.

Frequently asked questions