The CinnyRoodle: Gluten Free and Vegan Snickerdoodle Cinnamon Roll Cookies
A star isn't born, they're baked. To myself, and many others, this cookie is the star. It's overtly sweet, a bit spicy from the cinnamon and perfectly salty. If you're asking why I made a snickerdoodle and cinnamon roll have a baby, ask yourself 'why not?' first. Let me reiterate their sweetness, your cavity may form its own cavity. None of these "problems" will prevent you from eating one, or three of these. They're just that good, sugar highs and all.
This recipe is simple, you're just filling snickerdoodle dough with cinnamon roll filling. You cannot mess it up! When filling your cookies, create a well in the dough with the back of a spoon, make sure to not poke all the way through.
Cinnamon Roll Filling
3/4 cup dark brown sugar
1 tablespoon cinnamon
2 teaspoon vegetable oil
1/8 teaspoon salt
Mix all ingredients in a small bowl and set aside
Frosting
Frosting:
1/2 c plant-based butter
1 pound powdered sugar
1 tsp vanilla extract
2-3 tbsp oat milk
In a stand or hand mixer, cream together all of the ingredients, except the oat milk.
Slowly stream in oat milk until the desired frosting texture is achieved.
Continue mixing until light and fluffy, about 3 minutes.
CinnyRoodles
Yield: 13 cookies
1 cup plant-based butter
1/2 cup oat milk
1-1/2 cup plant-based granulated sugar
2 tsp vanilla extract
3-1/2 cup gluten-free flour
2 tsp cream of tartar
1 tsp baking soda
1-1/2 tsp course kosher salt
1/2 cup plant-based sugar, for coating
3 tablespoon cinnamon
Preheat oven to 400ºf and prepare 2 baking sheets with parchment
In a stand mixer, or hand mixer, cream together butter, sugar, oat milk, and vanilla on medium speed for 5 minutes.
Sift the dry ingredients together while the butter mixture is going.
Add in the dry to the butter mixture and mix until incorporated. Scrape down the mixing bowl with a rubber spatula and mix one last time to thoroughly combine.
Portion dough into 1/2 cup sized scoops, press in the centers using the back of a spoon to form a well.
Fill each well with 2-3 teaspoons of cinnamon roll filling, roll the sides of the dough over the top to seal in the filling, roll into a ball and press into a hockey puck.
Coat the cookie puck in cinnamon sugar and place 6 on a prepared baking pan lined with parchment paper.
Bake on lower 2/3 rack for 3 minutes, rotate the tray and bake another 2.5 to 3 minutes on the upper 2/3 rack.
Optional: using the back of a spoon, round out the edges to achieve a perfectly round cookie.
Cool completely before frosting.
Frost each cookie with 1 oz of frosting, or 2 tablespoon, and enjoy!
Make sure to tag @cheekygingerchef on instagram to share your bakes with me, I love seeing it!
Keep it cheeky,
Mason