Vegan Vanilla Peppermint Sugar Cookies with Candy Cane
These soft vegan vanilla peppermint sugar cookies are easy to make in one bowl and perfect for the holiday season. With a delicious peppermint flavor and topped with candy cane pieces, you're sure to love these vegan holiday cookies.
Servings: 12 cookies
Calories: 129kcal
Equipment
- 1 large mixing bowl
- 1 sheet paned, lined
- 1 cookie sheet
- 1 electric or stand mixer
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons filtered water
- ½ cup softened vegan butter
- ½ cup coconut sugar
- 1 teaspoon peppermint extract/oil
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup + 2 tablespoons oat flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 candy canes or 6 tablespoons
Instructions
- Make the flax egg by combining 1 tablespoon of ground flaxseed and 3 tablespoons of filtered water. Give it a mix and allow it to sit out to thicken for about 5-10 minutes.
- Unwrap the candy canes and add them to a sealed ziplock bag. Place the bag on a hard cutting board. Use something like a rolling pin to carefully crush the candy canes into small pieces. Pour the candy cane pieces into a small bowl or ramekin. Set them aside.
- Add the softened vegan butter and coconut sugar to a large mixing bowl. Use an electric mixer or stand mixer to whisk for about one minute on medium speed. Add in the peppermint extract, vanilla, and the flax egg, and mix again for about 15 seconds.
- Next add the dry ingredients to the wet ingredients which include the flour, baking soda, baking powder, and salt. Mix until the batter is smooth. Please note: do not over-mix. This could result in unevenly baked cookies.
- Add about 3 tablespoons of the crushed candy cane pieces to the dough and use a wooded spoon to mix them in.
- This is the hardest part, I know. For best results, cover the bowl with plastic wrap and place the bowl of dough in the fridge for 30 minutes to an hour. This will contribute to perfectly even and fluffy cookies. *Your cookies will still taste great if you skip this step, however, I recommend not skipping it.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- Remove the chilled cookie dough from the fridge. Use a medium cookie scoop to create 12 even balls of dough. Use your hands to roll the balls into smooth round balls and then press the tops into the bowl of candy cane pieces.
- Place 6 balls of cookie dough on the lined baking sheet, at least 2 inches apart, and then bake for 10-13 minutes. *12 minutes is the sweet spot with my oven. Allow the cookies to cool for 10 minutes and then transfer them to a wire rack. Repeat for the remaining 6 cookie dough balls.
Notes
These candy cane cookies can sit on the counter for up to 5 days in an airtight container.
I recommend, however, storing them in the fridge for up to 8 days.
For perfectly round cookies, grab a large glass cup or round cookie cutter slightly larger than the cookies. Immediately after removing the hot cookies from the oven, carefully place the cup upside down over each cookie (or cookie cutter) and gently swirl the cup/cookie cutter along the outer edges of the cookie to make a rounder cookie.
You can freeze the cookie dough for up to two months. Scoop 12 balls of dough, place them a part on a plate, and freeze them. 24 hours later, transfer the balls of dough to a ziplock bag.
Did you know that you can purchase crushed candy canes all ready to go? How easy is that? You should be able to find them at your local grocery store in the holiday baking section.
Nutrition
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 152mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.5mg