Ingredients

1/2 cup (65g) all-purpose plain flour

1/3 cup (65g) packed brown sugar

3 1/2 tablespoons (50g) vegan butter (room temperature)

2 teaspoons ground cinnamon

1/2 cup (100g) granulated sugar

1/2 cup (95g) packed brown sugar

2/3 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 1/3 cups (290g) all-purpose plain flour (spoon and leveled)

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt (if using unsalted butter)

1 cup powdered sugar / icing sugar

2-4 tablespoons (30-60g) dairy-free milk (or as needed)

Instructions

Step 1: Make the cinnamon streusel topping by combining 1/2 cup flour, 1/3 cup brown sugar, 3 1/2 tablespoons vegan butter, and 2 teaspoons cinnamon in a small bowl. Mix until it forms a fine crumbly texture. Set aside.

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

Step 3: In a large bowl, beat together 2/3 cup vegan butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until fluffy. Add 2 tablespoons of dairy-free yogurt and vanilla extract, then beat until combined.

Step 4: In a separate bowl, whisk together 2 1/3 cups flour, 1 teaspoon cinnamon, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until combined. The dough should be soft and tacky but not sticky. Chill for 10 minutes if too sticky, or add a bit more yogurt if too dry.

Step 5: Divide the dough into 12 equal balls. Flatten each ball slightly and place on the prepared baking sheets about 2 inches apart. Create an indent in the center of each cookie using your thumb or the back of a spoon.

Step 6: Generously fill each indent with the streusel topping. If there’s extra streusel, spread it out on a separate lined baking sheet.

Step 7: Bake cookies for 11-13 minutes. Bake any extra streusel for 8 minutes and remove from the oven.

Step 8: Let the cookies cool on the baking sheets placed on a wire rack. For softer cookies, transfer them to the wire rack after 10 minutes. If cookies lose shape while cooling, gently reshape with a cookie cutter or spoon.

Step 9: Prepare the icing by mixing powdered sugar with dairy-free milk until smooth. Adjust thickness by adding more powdered sugar or milk as needed.

Step 10: Once cookies are completely cooled, drizzle the icing over them. Enjoy immediately or let the icing set before serving.

Tips & Variations

Use dairy-free yogurt for a moister dough, or substitute with dairy-free milk as needed to adjust dough texture.

If you prefer your cookies softer, store them with a slice of bread to maintain moisture.

Add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.

For a spicier twist, add a pinch of nutmeg or ground cloves to the cinnamon mixture.

Storage

Store these cookies in an airtight container at room temperature for 2-3 days. For softer cookies, add a piece of bread to the container. You can also refrigerate them for up to 2 weeks or freeze for up to 2 months. To serve after refrigeration or freezing, let them come to room temperature or warm briefly.

FAQs

Can I use regular yogurt instead of dairy-free yogurt?

Yes, regular yogurt can be used if you’re not vegan or dairy-free. It may slightly alter the texture, making the cookies a bit richer.

Why is my cookie dough sticky?

Cookie dough can be sticky if there’s too much moisture. Chilling the dough for at least 10 minutes usually helps the flour absorb the moisture and makes it easier to handle.