Cinnamon Streusel-Topped Vegan Cinnamon Cookies -

Indulge in the warm, comforting flavors of cinnamon with these delightful Vegan Cinnamon Cookies. Topped with a heavenly cinnamon streusel and a sweet icing drizzle, these cookies are a perfect treat for any occasion.

Why You'll Love Them:

Double Cinnamon Bliss: Experience a double dose of cinnamon in both the cookie and streusel topping.

Irresistible Texture: Enjoy a soft and tender cookie base with a delightful crumbly streusel.
Vegan Delight: Savor the flavors without any animal products.
Simple to Make: A straightforward recipe for creating these delectable cookies.

Perfect for Sharing: Ideal for gatherings, parties, or a cozy night in.

Ingredients:

For the Cinnamon Streusel Topping:

½ cup (65g) all-purpose plain flour
⅓ cup (65g) packed brown sugar
3 ½ tablespoons (50g) vegan butter, room temperature

2 teaspoons ground cinnamon

For the Cinnamon Cookies:

½ cup (100g) granulated sugar

½ cup (95g) packed brown sugar
⅔ cup (150g) vegan butter, room temperature
2-4 tablespoons (30-60g) dairy-free yogurt, or dairy-free milk, as needed

1 teaspoon vanilla extract (optional)
2 ⅓ cups (290g) all-purpose plain flour, spoon and leveled
1 teaspoon ground cinnamon

½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt, if using unsalted butter

For the Icing:

1 cup powdered sugar / icing sugar
2-4 tablespoons (30-60g) dairy-free milk, or as needed

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Instructions:

Making the Cinnamon Streusel Topping:

In a small bowl, combine all the streusel topping ingredients and mix until it forms a fine, crumbly mixture. Set aside.

Preparing the Cinnamon Cookies: 2. Preheat your oven to 350°F (180°C) and line 2-3 large baking sheets with parchment paper.

In a large bowl (if using a hand mixer) or a stand mixer with the paddle attachment, beat the vegan butter, granulated sugar, and brown sugar until fluffy and well combined. Add 2 tablespoons (30g) of dairy-free yogurt and vanilla extract (if using), and beat until combined.

Add the dry ingredients (flour, ground cinnamon, baking powder, baking soda, and salt) and mix until combined. The dough should be slightly soft and tacky but not sticky. If it's too sticky, chill it in the fridge for at least 10 minutes. If it's too dry, add a little more dairy-free yogurt and mix until combined.

Assembling and Baking the Cookies: 5. Divide the cookie dough into 12 balls and slightly flatten each one with the palm of your hand or the bottom of a glass.

Arrange the flattened cookies on the lined baking sheets, leaving about 2 inches (5 cm) between them. Make an indent in each cookie using your thumbs, a spoon, or a small lid.

Generously crumble the streusel topping into the indent of each cookie. If there's extra streusel, spread it on a separate lined baking sheet.
Bake the cookies in the preheated oven for around 11-13 minutes. If you have extra streusel, bake it at the same time but remove it after 8 minutes.
Allow the cookies to cool on the sheets placed on a wire rack. If you prefer softer cookies, transfer them to a wire rack after 10 minutes. Your cookies may appear puffy when removed from the oven but will deflate slightly. If needed, use a large cookie cutter or a small spoon to reshape them. Sprinkle additional crumble on the warm cookies if desired.

Decorating the Cookies: 10. In a small bowl, mix the powdered sugar and dairy-free milk until a smooth but thick icing forms. Add more powdered sugar for thickness or more milk for a runnier consistency.