Dough:
1/2 c dairy free butter
1/2 cup vegetable oil
1 cup light brown sugar packed
1 egg
1 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 c ap flour
Topping:
1/4 cup butter softened
1/4 cup light brown sugar packed
1/3 – 1/2 cup flour
1/2 tsp cinnamon
pinch of salt
Icing:
2 c powdered sugar
1 tsp vanilla extract
Water to desired consistency
Preheat the oven to 350 F. Line a baking sheet with parchment and set aside.
To make the dough, combine the dairy free butter, oil and light brown sugar. Mix for a couple minutes until it is smooth. The mixture should be lighter in color and fluffy. Add the egg and vanilla and mix again. Add the remaining ingredients and mix until just combined.
To make the topping, combine all the ingredients in a bowl and mix with a fork. Start with 1/3 cup of flour. The mixture should stick together, but should also crumble when you run it through your fingers. If it isn't crumbling, add 1 tbsp additions of flour until it crumbles.
Using a tablespoon, scoop a ball of dough onto a lined baking sheet. Using the back of your spoon or your fingers, make an well on the top of the dough. Sprinkle a bit of the topping on the top of the cookie until it's full into the indent.
Bake the cookies at 350 for 10-12 minutes. While they are baking, make the icing. Combine the powdered sugar, water, and vanilla in a small bowl and whisk until it's smooth and runny. Once the cookies have cooled, drizzle on lots of icing! Enjoy!
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