- 6 tablespoons vegan sugar
- 1/3 cup vegan butter
- 2 tablespoons vegan brown sugar
- 2 teaspoons vanilla extract
- 2 Ener-G eggs
- 1 and 1/2 cups all-purpose flour*
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup vegan powdered sugar
- 2 teaspoons plain non-dairy milk
- 1/8 teaspoon ground cinnamon
- 2 tablespoons sliced almonds
2. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour in a bowl with the cornstarch, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add to the butter mixture and beat well.
3. Divide the dough into 4 equal portions, and roll flat between 2 sheets of plastic wrap. Freeze the dough portions for 20 minutes.
4. Working with 1 dough portion at a time (and keeping the remaining dough in the freezer), remove the top sheet of plastic. Cut the dough into circles with a 1-inch cookie cutter until you have 12 cookies.
Note: it's fine to gather together and re-roll the dough scraps as needed until you have all 12 cookies; indeed, the dough is incredibly workable, even once it thaws a bit. If you prefer a crisper cookie, roll the dough even thinner and cut with a 2-inch cookie cutter instead.
5. Place the cookie rounds on baking sheets and discard the bottom sheet of plastic wrap. Repeat the procedure with the remaining dough portions.
6. Bake at 375 degrees for 7 to 8 minutes, just until lightly browned. Remove from the baking sheets and cool on a wire rack.
7. Once the cookies have cooled, make the frosting: whisk together the powdered sugar, milk, and 1/8 teaspoon cinnamon; drizzle evenly over the cookies. Sprinkle evenly with the almonds.
Note: I find it best to sift powdered sugar before making frostings. If your frosting is still a touch thick, add about 1 teaspoon water and you should be able to drizzle more easily over the cookies.
The cookies are perfect with a spot of tea.
*An even more accurate method for measuring flour than my suggested scoop-and-level method is to use a kitchen scale. The 1 and 1/2 cups called for in this recipe should be about 6 and 3/4 ounces.
48 servings (1 cookie), Calories 45
Delicious little bites. Only mildly sweet, and more like a cinnamon-infused shortbread than a sweet cookie. I made my cookies on the thicker side (with a 1-inch cookie cutter), and thought the resulting texture was excellent. I would add more almonds next time, and also toast the almonds first. I'd also add more cinnamon because, well, I can never get enough cinnamon.