These vegan cinnamon swirl treats are a festive holiday twist on rugelach cookies, traditionally rolled into a crescent shape and made for Hannukah. Let’s just call them cinnamon swirl cookies already! I prefer to sweeten them with fruit-based date sugar, but feel free to use cane sugar for this special holiday treat.
As always, I offer a gluten-free version below.
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Vegan Rugelach Cinnamon Swirl Cookies
- 2 cups all-purpose flour or oat flour for a gluten-free version plus flour for rolling the dough
- 1 cup margarine
- 8 oz vegan cream cheese
- 1/4 cup date or coconut sugar
- 1/4 tsp salt
- 1 tsp plant milk of choice
- 1/2 cup date or coconut sugar
- 1 Tbsp ground cinnamon
- 1/2 cup finely chopped nuts or seeds Optional
- Sift and combine the flour and baking powder.
- Add the sugar and salt. Combine again.
- In a Cuisinart, mixer, or in a bowl using a hand mixer or spoon, combine the margarine and cream cheese well.
- Add to the flour mix and stir well.
- Combine the dough into a ball.
- Cover and chill in the refrigerator for 30 minutes.
- Place the dough on a surface sprinkled with flour.
- Preheat the oven to 350 degrees F.
- Roll the dough out into a large rectangle about 1/2 inch thick.
- Combine the filling together in a bowl.
- Sprinkle filling across the dough evenly.
- Rolling lengthwise, roll the dough into a long tube.
- Using a knife, cut the dough tube into 1-inch discs.
- Dip your pointer figure in milk and gently press the open end of each cookie into the dough to prevent opening while baking.
- Place the cookies flat on a baking tray coated with cooking spray or margarine.
- Place back in the refrigerator to chill for 15-20 minutes.
- Bake for 12-15 minutes, until firm and slightly golden.