Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 24 servings | Prep time: 20 minutes |
Cook time: 20 minutes | Total time: 1 hour
It's the most wonderful time of the year! The time where we get to stuff our faces with cookies while we do some online holiday shopping! These peppermint sugar cookies will instantly get you into the holiday spirit. They're not overly sweet, and are fantastic with or without the peppermint glaze. Plus you can use the leftover candy canes to decorate your Christmas tree with, or use for a holiday decoration. These easy vegan peppermint sugar cookies are fool-proof and turn out super soft and chewy. They are even non-vegan family member approved!
2 cups white flour
1 tsp baking powder
3/4 tsp baking soda
1/2 cup vegan butter
3/4 cup white sugar
1 tsp vanilla extract
1/3 cup almond milk
1 tsp neutral oil
1 tbsp apple cider vinegar
Peppermint Glaze Ingredients:
1 cup of confectioners sugar
1 tsp vanilla extract
3-5 tbsp almond milk
3-4 candy canes
Pre-heat your oven to 350°F.
Prep your baking sheet by lightly greasing it or using parchment paper.
In a large bowl, combine the dry ingredients: flour, baking powder, baking soda. Set aside.
In a separate bowl, use an electric mixer to cream together the butter, sugar, vanilla, almond milk, oil, and vinegar.
Add half of the dry ingredients to the bowl with the butter. Using a large spoon, start to mix together the wet and dry ingredients.
Add the rest of the dry ingredients and finish mixing the dough.
Take a spoonful of the dough and roll it into a 1-inch ball with your hands.
Place the balls of dough on your cookie sheet, fitting about 12 on your sheet spaced 1-2 inches apart.
Flatten the balls down just slightly.
Bake for 9-12 minutes or until the tops begin to get golden brown.
Remove them from the oven and immediately transfer the cookies onto a drying rack.
While the rest of the cookies are baking and cooling, make the peppermint glaze.
In a ziplock bag, crush the candy canes into small pieces. A lot of dust should form from this too.
In a small bowl, combine the confectioners sugar, vanilla, almond milk, a 1 tbsp of the peppermint dust. If your glaze isn't thin enough to drizzle, add a splash more of almond milk.
Drizzle the glaze over the cooled cookies, then immediately sprinkle some crushed candy cane pieces on top.
Tips and Tricks:
If you're not a fan of candy cane, these cookies can be enjoyed plain as well! They won't be as sweet, since the sugar is cut down in the cookie dough to account for the sugary glaze on top. You can choose to add another 1/4 cup of sugar into the dough, or roll them in some sugar before baking.
These store very well in an air-tight container for up to 3 days. They will stay chewy!
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 cookie (makes 24 cookies)
Total Fat: 4g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.