This dessert was created for Easter (hello cute bunnies), but is delicious all year round. A mixture of sugar cookies and cinnamon. If you want to add a touch of indulgence, add frosting to it.
INGREDIENTS
1/4 cup coconut sugar
1/4 cup + 2 tbsp vegan butter
1 tsp vanilla extract
1 cup all-purpose flour
1-2 tsp cinnamon (depending if you want a milder flavour)
STEPS
1. In a large bowl, mix together the sugar and vegan butter until smooth. Add the vanilla extract and mix again.
2. In a separate bowl, mix the flour and cinnamon. Then add it to the vegan butter bowl mixture.
3. Mix with a spoon until it starts to stick together, then use hands to press it into a dough. If you find that the mixture doesn't stick enough, add a bit of non-dairy milk. Cover the dough and place it in the fridge for 30 minutes.
4. In the meantime, preheat the oven to 350 °F and line a baking sheet with parchment paper.
5. Once the dough has chilled, lightly knead it in your hands to soften it enough to roll.
6. Lightly flour your surface and rolling pin, then roll the dough out to arond 1/4 of an inch thick.
7. Use a cookie cutter to cut out the shapes, re-rolling the scraps of dough until it's all used up.
8. Transfer the cookies to your baking sheet and bake for 15 minutes.
9. Let cool before eating.
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