Winter Spice Crinkle Cookies (Vegan)

These cookies are fully inspired by my love for all things Autumnal/Christmas as well as the prettiest cookies I've made (my Chocolate Crinkle Cookies) - when I was making these it was very difficult not to eat all the dough, it just tasted so good!

These biscuits are made by rolling the dough in icing sugar (the dough must be chilled first, this step is crucial), then whilst baking the biscuits spread and the icing sugar "crinkles", leaving this cool pattern!

If you give these cookies a go, make sure to tag me on Instagram using @susiechef or #susiechef so I can see!

Total time: 1 Hour (plus cooling)
Yield: 20 Biscuits
Ingredients

• 200g Caster Sugar
• 100g Dark Brown Sugar
• 120g Dairy Free Butter, melted
• 1 Tsp Vanilla Extract
• 1 Tsp Treacle
• 190g Plain Flour
• 2 Tsp Baking Powder
• 1 Tsp Mixed Spice
• 1 Tsp Ground Cinnamon
• 2 Tsp Ground Ginger
• 4 Tbsp Icing Sugar (approximately)

Cooking Directions

1. In a large mixing bowl, mix together the caster sugar, dark brown sugar, melted butter, vanilla extract and treacle.
2. Slowly fold in the flour, baking powder and all the spices.
3. Form the dough into a ball in your hands, then transfer to a Tupperware box and chill in the freezer for 30 minutes.
4. Preheat your oven to 180˚ celsius.
5. Line a baking tray with greaseproof paper or reusable silicone baking sheets.
6. Pour the icing sugar into a bowl.
7. Roll the biscuit dough into small 1-inch balls, then flatten them slightly and roll them in the icing sugar to coat them, before placing them on the baking tray.
8. Bake for 10 minutes, then remove from the oven and leave to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.

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