Cinnamon Roll Sugar Cookies
Prep time
Cook time
Total time
Yields: 12 cookies
For the cookies:
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 egg, room temperature
  • 1/4 cup cane sugar
  • 2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
For the coating:
  • 1/4 cup cane sugar
  • 1 tsp. cinnamon
For the glaze:
  • 1/2 cup powdered sugar
  • 1 Tbsp. vanilla almond milk
  1. In a large mixing bowl, combine flour, baking powder, and cinnamon. Set aside.
  2. In a medium-sized mixing bowl, whisk together egg, sugar, coconut oil, and vanilla extract, mixing until fully combined. Add wet ingredients to dry ingredients, mixing well until a soft dough is formed. Place bowl in fridge and chill for 20-30 minutes.*
  3. Preheat oven to 350ºF and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside. Line your working surface with a medium-sized sheet of parchment paper and combine the cinnamon and sugar in a shallow bowl.
  4. Scoop out spoonfuls of dough (about 1 Tbsp.) and roll them on the parchment paper until they're roughly the size of a pencil - about 1/4 inch in diameter and 6 inches long. Transfer the dough to the bowl with the cinnamon sugar, and roll until fully coated before rolling up into a spiral shape, slightly pinching the end. Place on baking sheet and repeat until all the dough has been used up.
  5. Bake 10 minutes, until edges begin to turn golden brown and cookies have firmed up. Allow to cool on baking sheet before drizzling with glaze.
  6. For the glaze: combine powdered sugar and almond milk in a small bowl. If the glaze is too thick, add a splash of milk. If the glaze is too thin, add more sugar. When you reach your desired consistency, use a spoon to drizzle glaze over the cookies and allow to set before serving.
* Refrigeration isn't -absolutely- necessary, and you could probably get by without it if you're short on time. It just makes the cookies slightly easier to shape.
Recipe by . running with spoons . at